Ultimate Creamy Mexican Street Corn Pasta Salad

Name: Ultimate Creamy Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups Pasta ((uncooked)(such as mini shells, ditalini, or mini farfalle)); 3 cups Corn ((see methods below)); ⅓ cup Green Onions ((finely sliced)); ½ cup Cilantro ((chopped)); 1 tablespoon Jalapeño ((finely chopped)); 8 slices Bacon ((fried and crumbled)); ½ cup Cotija Cheese ((or queso fresco cheese)(finely shredded)); 1 Avocado ((large)(diced)); 1 (15 oz) can Black Beans ((drained and rinsed)); ½ cup Mayo; ½ cup Sour Cream; ½ teaspoon Chili Powder; ½ teaspoon Paprika; ½ teaspoon Ground Cumin; 1 teaspoon Sriracha; 2 Limes ((squeezed)); Salt and Black Ground Pepper ((to taste))

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I love bringing bold flavor to the table, and this Ultimate Creamy Mexican Street Corn Pasta Salad is one of my favorite ways to do it. Inspired by classic elote (Mexican street corn), this recipe blends sweet corn, tender pasta, and a creamy, zesty dressing with just the right touch of spice. Whether it’s for taco night, a backyard BBQ, or a quick weeknight side, this pasta salad is always a hit!

INGREDIENTS YOU’LL NEED:

SALAD INGREDIENTS:

2 cups Pasta (uncooked): I use small pasta like shells or mini bowties. It’s fun to eat and holds the dressing well.
3 cups Corn: I like grilled or canned corn. If I have time, I grill it for more flavor.
⅓ cup Green Onions (sliced): I slice these thin. They give the salad a light onion taste.
½ cup Cilantro (chopped): I chop some cilantro to make it fresh and zesty.
1 tablespoon Jalapeño (chopped): I add just a little jalapeño for a small kick of heat.
8 slices Bacon (cooked and crumbled): I cook the bacon until crispy, then break it into little pieces.
½ cup Cotija Cheese: I crumble in this salty cheese for a bold, creamy flavor.
1 large Avocado (diced): I dice one avocado to make it extra creamy and filling.
1 (15 oz) can Black Beans (rinsed): I rinse a can of black beans and mix them in for extra texture and flavor.

DRESSING INGREDIENTS:

½ cup Mayo: I use mayo to make the dressing thick and creamy.
½ cup Sour Cream: I mix in sour cream to make it smooth and a little tangy.
½ teaspoon Chili Powder: I add a little chili powder for a smoky, mild spice.
½ teaspoon Paprika: I put in paprika for some color and light flavor.
½ teaspoon Cumin: Just a pinch of cumin adds a warm, earthy taste.
1 teaspoon Sriracha: I squeeze in some sriracha to make it a little spicy.
2 Limes (juiced): I use fresh lime juice to make it tangy and fresh.
Salt and Pepper (to taste): I add a little salt and pepper at the end to bring it all together.

WHY YOU’LL LOVE THIS RECIPE?

I love how bold and zesty the flavors are—every bite is packed with a little kick and a lot of creaminess.
It’s super easy for me to prep ahead, which makes it perfect when I’m short on time.
I always make this as a go-to side during grilling season—it goes great with anything off the grill!

STEP BY STEP INSTRUCTIONS:

Time needed: 30 minutes

Cook the Pasta:

Bring a large pot of salted water to a boil. Add 2 cups of mini pasta (like shells or ditalini) and cook until al dente, according to the package. Drain and rinse with cold water to stop the cooking. Set aside.
Prepare the Corn (Choose One Method):

Grilled Corn (4 ears): Brush husked corn with a little oil and grill at 400°F, turning every few minutes until lightly charred (about 12 minutes). Let cool, then slice off the kernels.

Canned/Frozen Charred Corn (3 cups): Melt 2 tablespoons of butter in a hot skillet. Add drained corn (from 2 cans or frozen) and cook over medium-high heat for about 10 minutes, stirring occasionally, until browned. Season with salt and pepper, then let it cool.

Pre-roasted Canned Corn: Just drain the cans and toss them in!

Frozen Corn (No Char): Add frozen corn to the pasta water during the last 1 minute of boiling, then drain together.
Cook the Bacon:

While the pasta and corn cool, fry 8 slices of bacon until crispy. Crumble it once cooled and set aside.
Make the Creamy Dressing:

In a small bowl, mix together ½ cup mayo, ½ cup sour cream, ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon ground cumin, 1 teaspoon sriracha, Juice from 2 limes, pinch of salt and black pepper, Stir until smooth and creamy.
Prep the Mix-Ins:

Dice 1 large avocado, slice ⅓ cup green onions, chop ½ cup fresh cilantro, and finely chop 1 tablespoon jalapeño (remove seeds for less heat). Rinse and drain 1 (15 oz) can of black beans.
Assemble the Salad:

In a large bowl, combine the cooked pasta, corn, black beans, green onions, cilantro, jalapeño, bacon, and cotija cheese. Gently fold in the avocado last.

Pour the creamy dressing over the salad and toss everything gently until well combined and evenly coated.
Chill and Serve:

You can serve it right away or chill it in the fridge for about 30 minutes to let the flavors meld together. Garnish with extra cilantro or cheese if you like!

FAQ – COMMON QUESTIONS:

Can I make it ahead?

Yes, I always make it a few hours ahead or even the day before. Just wait to add the avocado until right before serving so it stays fresh. It’s perfect for a make-ahead pasta salad!

Can I use frozen corn?

Absolutely! I just toss frozen corn in a hot pan with butter and brown it a bit—it adds so much flavor. It’s an easy swap for grilled or canned corn.

How spicy is it?

It has a little kick from the jalapeño and sriracha, but it’s not too spicy. I usually taste as I go and adjust the heat to what my family likes.

Is this a good recipe for potlucks or cookouts?

Yes! It’s one of my favorite easy potluck recipes because it holds up well and feeds a crowd. Everyone always comes back for seconds!

WHAT TO SERVE WITH MEXICAN PASTA SALAD:

I love serving this pasta salad with grilled meats, tacos, or burgers—it’s such a tasty side. It’s perfect for summer parties, BBQs, or even a picnic at the park. I usually pair it with something refreshing like a margarita or cold agua fresca.

Recipe Tips, Substitutions, and Variations:

I like to toss in black beans, avocado, and extra jalapeños to make it heartier and full of flavor.
To keep it vegetarian, I just skip the bacon and maybe add extra cheese or beans instead.
If you want it spicier, try adding more jalapeños or a dash of hot sauce.
I’ve swapped cotija with feta cheese before, and it still tasted amazing.
Sometimes I use frozen corn and just char it in a pan to get that smoky flavor.
I prep everything the day before and mix it right before serving—makes party prep super easy!

HOW DO YOU STORE LEFTOVER MEXICAN STREET CORN PASTA SALAD?

I store any leftover pasta salad in an airtight container in the fridge—it’s great for easy meal prep salad days. This creamy corn pasta salad lasts about 3 days and still tastes amazing. Just give it a good stir before serving to freshen it up and enjoy those leftovers!

CAN LEFTOVER PASTA SALAD BE FROZEN FOR ANOTHER DAY?

I don’t recommend freezing this pasta salad. The mayo and sour cream dressing can separate and get watery, and the fresh ingredients like avocado and cilantro won’t hold up well. It’s best enjoyed fresh or stored in the fridge for a few days.

LOOKING FOR MORE SAVORY SIDE DISHES? TRY THESE!

Simple Warm German Potato Salad (No Mayo or Eggs): The warm tangy dressing with crispy bacon makes every bite comforting and delicious.

Summer Marinated Tomato Salad with Herbs: It’s fresh, flavorful, and comes together in just minutes—no cooking needed! I toss ripe tomatoes with a simple herb vinaigrette and let them soak up all that goodness until they’re bursting with flavor.

Sweet and Spicy Asian Cucumber Salad: With simple ingredients like sesame oil, soy sauce, and a touch of sugar, it’s both delicious and super easy to make.

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5 from 2 votes