Mexican Street Corn Pasta Salad is the ultimate summer side dish that brings bold, zesty flavours to your table. Combining creamy dressing, grilled corn, fresh herbs, and a touch of spice, this recipe is a favourite for BBQS, potlucks, or a simple weeknight dinner.
📝 Ingredients for the Best Mexican Street Corn Pasta Salad
Main Ingredients
- 2 cups mini bowtie pasta (uncooked)
- 3 cups corn (grilled, frozen, or canned)
- 3 green onions, diced
- ½ bunch cilantro, chopped
- 1 tbsp diced jalapeño
- 8 slices of bacon, cooked and crumbled
- ⅓ cup cotija cheese (or feta)
- 1 large avocado, diced
- ½ cup canned black beans, rinsed
Creamy Chilli-Lime Dressing
- ½ cup mayonnaise
- ½ tsp chilli powder
- ¼ tsp paprika
- ⅛ tsp cumin
- 1 tsp sriracha
- Juice of 2 limes
- Salt & pepper to taste
👩🍳 How to Make Mexican Street Corn Pasta Salad
1. Cook Pasta: Boil water, salt it, cook pasta to al dente, rinse and cool.
2. Char Corn: Grill corn on the cob or pan-roast frozen kernels with butter until golden.
3. Make Dressing: Mix mayo, spices, lime juice, and sriracha. Chill for flavour melding.
4. Assemble: Toss pasta, corn, veg, bacon, cheese. Drizzle with dressing. Gently mix.
💡 Expert Tips for Mexican Street Corn Pasta Salad
- Make-Ahead Tip: Store dressing separately; combine just before serving for freshness.
- Control the Heat: Add or omit jalapeños and sriracha to suit your taste.
- Use Cotija: It’s traditional and adds authentic street corn flavour.
🔗 Related Recipes You’ll Love
Try this Southern Potato Salad for another creamy, crowd-pleasing dish.
For more creative corn ideas, check out Simply Recipes’ Mexican Street Corn.
Learn the science behind perfect pasta salads at Serious Eats.
📊 Nutrition Facts
Approx. Per serving: 692 kcal, 93g carbs, 21g protein, 28g fat, 10g fibre.