If you’re a fan of bold, savory flavors with a touch of freshness, then Mexican Street Corn Pasta Salad is the dish you’ve been waiting for. Imagine the classic Mexican street corn (elote) reimagined into a creamy, refreshing pasta salad that’s perfect for summer gatherings, barbecues, or even a simple dinner. This easy-to-make salad combines the smokiness of charred corn, the creaminess of a tangy dressing, and the crunch of fresh vegetables, creating a dish that is not only bursting with flavor but also visually stunning.
Whether you’re hosting a party or simply enjoying a meal with loved ones, this recipe will surely be a crowd-pleaser. Keep reading to learn all about how to make this delectable salad, tips on customizing it, and why it’s the ideal addition to your recipe collection.
What You Need to Know About Mexican Street Corn Pasta Salad
This salad is a fun twist on the traditional Mexican street corn, bringing in pasta to create a filling and unique dish. Here’s a quick overview of the ingredients and steps involved in making this dish.
Ingredients of Mexican Street Corn Pasta Salad
- Pasta: The pasta is the backbone of this salad, and we recommend bowtie (farfalle) pasta. Its shape and texture make it ideal for holding the creamy dressing and all the delicious mix-ins.
- Corn: Fresh, frozen, or canned corn works perfectly. Grilled corn, however, takes it to the next level, adding a smoky charred flavor that elevates the entire salad.
- Creamy Dressing: The dressing is made with a combination of mayonnaise, lime juice, chili powder, cumin, and a bit of heat from Sriracha or hot sauce. It’s creamy, tangy, and just the right amount of spicy.
- Fresh Veggies: Fresh cilantro, green onions, and jalapeños contribute vibrant flavors. They help balance out the richness of the dressing with their crispness and subtle heat.
- Cheese: Cotija cheese is the go-to cheese for an authentic Mexican street corn experience. However, queso fresco or even feta can be used as alternatives if Cotija is unavailable.
- Bacon: Crispy bacon adds a savory crunch that complements the creamy dressing and fresh veggies.
- Optional Add-ins: Black beans are a great option if you’re looking to add extra protein and texture to the salad.
The Dressing: The Heart of the Salad
The dressing is what truly brings this Mexican Street Corn Pasta Salad together. It’s simple yet packed with flavor. Here’s a breakdown of the ingredients and how they contribute to the overall taste of the dish:
- Mayonnaise: The base of the dressing, mayonnaise adds creaminess and helps carry the other ingredients’ flavors. We recommend using a full-fat mayo for the best taste and texture.
- Lime: Lime juice and zest provide the tanginess that contrasts beautifully with the richness of the mayo. The citrus also adds a fresh, bright element that’s essential for balancing the flavors in the salad.
- Chili Powder and Cumin: These two spices are a must in the dressing. Chili powder adds heat and smokiness, while cumin brings a warm, earthy flavor that’s characteristic of Mexican street food.
- Sriracha or Hot Sauce: The addition of Sriracha or your preferred hot sauce gives the dressing a touch of heat. Adjust the quantity based on your spice tolerance.
- Salt and Pepper: Simple, but essential. Seasoning the dressing with salt and pepper enhances all the other flavors and ties everything together.
The beauty of this dressing is its simplicity. There’s no need for a blender—just whisk the ingredients together in a bowl, and you’re done. The dressing can even be made ahead of time and stored in an airtight container in the fridge for up to a week. This makes meal prep easy and ensures that the flavors develop even more as it sits.
Preparing the Ingredients
While the dressing is the star, the salad’s ingredients also deserve some attention. Here’s a breakdown of how to prepare each component for the best results.
- Pasta: Start by cooking the pasta in well-salted water. Pasta absorbs the water’s salt, so it’s your only opportunity to season the pasta itself. We recommend cooking it to al dente, as it will hold up better in the salad without becoming mushy. Once the pasta is done, rinse it under cold water to cool it down and prevent it from sticking together.
- Corn: If using fresh corn, grill it for a smoky flavor. Grill the corn until lightly charred, turning every few minutes to get an even roast. If you don’t have a grill, frozen or canned corn works just as well. If you opt for canned corn, be sure to drain and rinse it well to remove any excess sodium. For frozen corn, sautéing it for a few minutes in a hot pan can help bring out a roasted flavor.
- Avocados: Choose ripe avocados that yield to gentle pressure but are not too soft. Dice them just before adding to the salad to prevent them from turning brown.
- Herbs and Veggies: Fresh cilantro and green onions bring a burst of freshness. If you’re not a fan of cilantro, feel free to use extra green onions or other herbs like parsley for a different twist. When preparing the jalapeño, remove the seeds and ribs to control the spice level. For a spicier kick, feel free to leave a little bit of the seeds in.
- Bacon: While you can cook bacon in a skillet, a quicker option is to use pre-cooked bacon. Simply microwave it for a few seconds to crisp it up, then chop it into bite-sized pieces.
How to Assemble Mexican Street Corn Pasta Salad
Now that all the components are ready, it’s time to assemble your salad. Here’s a step-by-step guide to making sure everything is mixed perfectly:
- Combine Pasta and Corn: In a large mixing bowl, toss the cooled pasta with the corn. This is where the magic happens—the pasta and corn will absorb the dressing and flavor, so make sure everything is mixed well.
- Add the Veggies: Add the diced avocado, cilantro, green onions, and jalapeños to the bowl. Toss gently to avoid mashing the avocado.
- Crisp Bacon and Add Cheese: Sprinkle the crispy bacon bits and crumbled cheese over the top. Again, gently mix so that the bacon and cheese are evenly distributed.
- Drizzle with Dressing: Pour the creamy dressing over the salad and toss everything together. The dressing should coat all the ingredients nicely, but feel free to add more if you prefer a creamier salad.
- Serve Immediately: For the best flavor and texture, serve the salad immediately. However, if you need to prepare it ahead of time, store the dressing separately and add it just before serving. This will prevent the salad from becoming soggy.
Tips for Customizing Your Salad
- Spice Level: If you’re a spice enthusiast, try adding more jalapeños or a pinch of cayenne pepper to the dressing. If you prefer a milder salad, omit the hot sauce or reduce the amount.
- Protein Boost: For added protein, consider adding grilled chicken or shrimp to make the salad a full meal.
- Vegetarian Option: To keep the salad vegetarian, skip the bacon and add more black beans or roasted vegetables for texture and flavor.
- Dressing Variations: Experiment with different types of mayo or yogurt for the dressing. Greek yogurt can add extra creaminess while cutting down on calories.
Tips for Customizing Your Mexican Street Corn Pasta Salad
One of the best things about this Mexican Street Corn Pasta Salad is how versatile it is. You can easily adjust the ingredients to suit your preferences or dietary needs. Here are a few ways to make this salad your own:
Spice it up or tone it down: If you love heat, try adding more jalapeños, or even a pinch of cayenne pepper to the dressing. On the other hand, if you prefer a milder version, simply reduce the amount of hot sauce or omit the jalapeños entirely. This recipe is highly adaptable to your taste!
Make it a full meal: While this salad makes a fantastic side dish, you can easily turn it into a main course by adding protein. Grilled chicken, shrimp, or even blackened fish would all pair wonderfully with the flavors in the salad.
Go vegetarian: If you’re vegetarian, just skip the bacon and increase the amount of black beans or add roasted vegetables like bell peppers, zucchini, or sweet potatoes for a hearty alternative. You can also try adding roasted or grilled tofu for extra protein.
Cheese variations: While Cotija is the traditional choice for this salad, it can be a bit salty for some. If you prefer a milder cheese, try using queso fresco or even goat cheese. Feta also works well as a substitute for Cotija if you’re in a pinch, though it has a slightly tangier taste.
Make it dairy-free: To make this salad dairy-free, simply swap out the mayonnaise for a vegan mayo, or try making a cashew-based dressing. Instead of cheese, use a dairy-free cheese alternative or simply leave it out.
Storage and Leftovers
This Mexican Street Corn Pasta Salad is best enjoyed fresh, but you can store leftovers for up to 3 days in an airtight container in the fridge. Keep in mind that once the salad is dressed, it may begin to lose its crispness and the pasta might soak up the dressing. To keep things fresh, store the dressing separately and toss it with the salad just before serving.
If you’ve added avocado, it’s best to only add it to the portions you plan to eat immediately. Avocados tend to brown after being exposed to air, which can affect the look of the salad. For best results, add the avocado last and serve right away.
Nutritional Information
While Mexican Street Corn Pasta Salad is a delicious treat, it’s also important to consider the nutritional value. Here’s an approximation of the nutritional information per serving of the salad (based on the ingredients provided, including black beans):
- Calories: 692 kcal
- Carbohydrates: 93g
- Protein: 21g
- Fat: 28g
- Saturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 23mg
- Sodium: 305mg
- Potassium: 730mg
- Fiber: 10g
- Sugar: 9g
- Vitamin A: 692 IU
- Vitamin C: 17mg
- Calcium: 149mg
- Iron: 2mg
This salad provides a healthy balance of fiber, protein, and healthy fats, making it a satisfying dish. However, if you’re watching your calorie intake or trying to reduce fat, consider adjusting the amount of mayo and bacon.
Why You’ll Love This Recipe
This Mexican Street Corn Pasta Salad is more than just a side dish—it’s a burst of flavor in every bite. The combination of smoky grilled corn, creamy dressing, and the crunch of fresh vegetables makes it a truly irresistible salad. Here’s why you’ll love it:
- It’s easy to make: No complicated steps or hard-to-find ingredients—this salad comes together quickly and easily. It’s perfect for both beginner and experienced cooks.
- It’s versatile: Whether you’re hosting a summer BBQ, going on a picnic, or preparing a weeknight dinner, this salad fits any occasion. You can customize it based on what you have in your pantry or to suit dietary preferences.
- It’s a crowd-pleaser: The unique combination of flavors and textures makes it a guaranteed hit with guests. Everyone loves a good pasta salad, and this one is no exception—it’s light yet filling and full of vibrant flavors.
FAQs On Mexican Street Corn Pasta Salad
1. What is Mexican Street Corn Salad?
Mexican Street Corn Salad is a twist on the popular Mexican street food known as Elote (Mexican Street Corn). It combines fresh corn, typically grilled or roasted, with creamy ingredients like mayonnaise, lime, chili powder, and cheese such as Cotija or queso fresco. The result is a flavorful salad that’s smoky, tangy, creamy, and just the right amount of spicy. It’s usually served chilled and often garnished with fresh cilantro and a squeeze of lime juice.
2. What is in a Mexican Pasta Salad?
A Mexican Pasta Salad is a combination of pasta and traditional Mexican ingredients. Common ingredients include pasta (typically bowtie or rotini), grilled or roasted corn, black beans, tomatoes, avocado, cilantro, jalapeños, and cheese (such as Cotija). The salad is then tossed in a creamy, spicy dressing made from mayonnaise, lime juice, chili powder, cumin, and hot sauce. It’s a delicious and hearty dish that balances creamy, spicy, and savory flavors.
3. What are the five mistakes to avoid in pasta salad?
- Overcooking the Pasta: Undercooked pasta holds its shape and texture better when mixed into salads. Avoid overcooking the pasta to prevent a mushy salad.
- Not Salting the Pasta Water: Pasta should be cooked in well-salted water to ensure it’s flavorful. Skipping this step means the pasta can taste bland.
- Using the Wrong Pasta: Pasta with ridges or shapes like farfalle, fusilli, or penne are better at holding the dressing. Avoid using smooth pasta, like spaghetti, which doesn’t hold the dressing as well.
- Making the Salad Too Early: Pasta salad is best served shortly after it’s made. If it sits too long, the pasta will absorb the dressing and become dry. Dress the salad just before serving.
- Skipping the Resting Time: Letting the pasta salad sit for 30 minutes to an hour in the fridge allows the flavors to meld together, making the salad taste better.
4. Does Acme sell pasta salad?
Yes, Acme typically carries pre-made pasta salad in their deli section. They offer a variety of options, including classic pasta salad, Mediterranean pasta salad, and more seasonal variations. You can find these ready-to-eat salads in convenient containers for easy serving. Be sure to check your local Acme for availability and specific options.
5. Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes, you can prepare Mexican Street Corn Pasta Salad ahead of time. In fact, it often tastes even better after sitting for a few hours, as the flavors have more time to meld together. To make it ahead, prepare all the ingredients and store the salad in the fridge. If you’re using avocado, it’s best to add it just before serving to keep it fresh and prevent browning. Also, store the dressing separately and mix it in just before serving for the best texture and flavor.
Mexican Street Corn Pasta Salad Recipe Card
Ingredients
- 2 cups farfalle (bowtie) pasta (uncooked)
- 3 cups frozen corn (or 2 cans of corn, drained and rinsed)
- 3 green onions (chopped)
- 1/2 cup cilantro (chopped)
- 1 tablespoon jalapeño (finely chopped, seeds removed)
- 6-8 slices bacon (cooked and crumbled)
- 1/2 cup Cotija cheese (crumbled, or use queso fresco as an alternative)
- 1 large avocado (diced)
- 1/2 cup black beans (optional, drained and rinsed)
For the Dressing:
- 1/2 cup mayonnaise (full-fat recommended)
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha sauce (or hot sauce of your choice)
- Salt and pepper to taste
Instructions
Cook the Pasta: In a large pot of well-salted water, cook the farfalle pasta according to the package instructions. Drain and rinse under cold water. Set aside to cool completely.
Prepare the Corn: If using fresh corn, grill it until lightly charred, turning occasionally for about 12 minutes. Alternatively, sauté frozen or canned corn in a pan for 3-5 minutes until heated through. If using canned corn, drain and rinse it well.
Prepare the Vegetables: Dice the green onions, cilantro, jalapeños (removing seeds and ribs for less heat), and avocado.
Cook the Bacon: Cook the bacon in a skillet until crispy, then crumble it into small pieces. Alternatively, you can use pre-cooked bacon for faster prep.
Make the Dressing: In a small bowl, whisk together mayonnaise, lime zest, lime juice, chili powder, cumin, and Sriracha sauce. Season with salt and pepper to taste.
Assemble the Salad: In a large bowl, combine the cooled pasta, corn, green onions, cilantro, jalapeños, bacon, cheese, and black beans (if using). Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve: Serve immediately, or refrigerate for about 30 minutes for the flavors to meld. If making ahead, store the dressing separately and add it right before serving to avoid sogginess.
Notes
- Grilled Corn: For the best flavor, grill the corn. If you don’t have a grill, roasting corn in a skillet works as well.
- Cheese: Cotija cheese is the traditional choice for this salad, but queso fresco or even feta can be used as alternatives.
- Spice Level: Adjust the amount of jalapeño and hot sauce based on your preferred spice level.
- Make Ahead: This salad can be made ahead of time, but it’s best to add the avocado and dressing just before serving to maintain freshness.
Nutritional Facts (Per Serving, Serves 6)
- Calories: 692 kcal
- Carbohydrates: 93g
- Protein: 21g
- Fat: 28g
- Saturated Fat: 6g
- Cholesterol: 23mg
- Sodium: 305mg
- Potassium: 730mg
- Fiber: 10g
- Sugar: 9g
- Vitamin A: 692 IU
- Vitamin C: 17mg
- Calcium: 149mg
- Iron: 2mg
