Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is the showstopper I turn to when I want a crowd-pleasing side that feels festive and fresh. It’s bright from lime and bold with spices while still creamy enough to comfort everyone at the table. Perfect for summer cookouts or brightening any potluck spread.

My family first tasted a street corn salad in a tiny market in Oaxaca. This pasta twist brings back that sunshine memory every time I make it. Even my picky eater asks for seconds.

Ingredients

• Radiatori noodles: Two cups The curly shape grabs all the dressing for extra flavor
• Corn kernels: One can Use quality corn for sweetness Fresh or frozen works too
• Avocado: One large ripe Adds creamy texture Choose slightly soft but not mushy avocados
• Green onions: Three Sliced thin for gentle bite Fresh green tops brighten
• Cilantro: Half bunch Adds fresh herbal note Chop just before using for max aroma
• Jalapeño pepper: One medium Seeded and diced for a little kick Choose firm and glossy peppers
• Thick cut bacon: Six strips Adds smoky crunch Thick cut holds up better in salad
• Feta cheese: Half cup Crumbled for tangy richness Look for blocks and crumble yourself for best texture
• Black beans: One can Rinsed for mellow earthiness Choose low sodium if possible
• Full fat mayonnaise: Half cup Creamy base Use real mayo for best taste
• Freshly squeezed lime juice: Three tablespoons Essential for brightness Go for juicy heavy limes
• Ground cumin: One eighth teaspoon A little goes far Adds warm depth
• Paprika: Quarter teaspoon Adds a sweet earthy undertone Use smoked paprika if available
• Chili powder: Half teaspoon Classic for authentic Mexican flavor Mild chili powder is best here
• Hot sauce: One teaspoon Adds a subtle heat Choose your favorite Mexican brand
• Salt and pepper to taste: Balance and subtlety Sea salt heightens flavors

Step-by-Step Instructions

Cook the Pasta:

Boil radiatori noodles in salted water according to the package directions until al dente. Drain well and toss immediately with a drizzle of olive oil. This keeps the noodles from sticking and adds a background layer of flavor as they cool.

Char the Corn:

Heat a cast iron skillet over high heat until almost smoking. Spread drained corn kernels in a single layer. Let them sit untouched for two to three minutes until deeply golden and blistered. Flip and char the opposite sides for just a minute more. This step adds smokiness and a true street corn flavor.

Build the Salad:

In a large bowl combine the cooled pasta charred corn diced avocado sliced green onions chopped cilantro diced jalapeño chopped cooked bacon crumbled feta and drained black beans. Mix gently so you do not mash the avocado.

Make the Dressing:

In a smaller bowl vigorously whisk together mayonnaise freshly squeezed lime juice ground cumin paprika chili powder hot sauce salt and pepper. Make sure the dressing is creamy and completely blended with no spice clumps.

Combine and Finish:

Pour the dressing over the salad. Toss with two large spoons until every noodle and veggie is coated evenly. Taste and adjust seasoning as needed. Serve right away for the best flavor or chill one to two hours if making ahead.

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You Must Know

• Packed with protein fiber and flavor
• Makes ahead beautifully and stores well
• Easily adapted for vegetarian or gluten free diets

The crumbled feta is my personal favorite here. Its salty tang brings the whole salad to life and becomes little flavor bombs in every bite. When we served this last July my brother ate most of the bowl before the grill was even ready.

Storage Tips

Keep leftovers fresh by storing in an airtight container in the fridge for up to three days. If you plan to make it ahead for a party wait to add avocado and toss with dressing until a little before serving for best color and texture.

Ingredient Substitutions

Swap Greek yogurt for mayonnaise for a lighter tangy version. Cotija cheese also works in place of feta for a more traditional Mexican twist. For a vegetarian salad skip the bacon and add extra black beans or some roasted bell pepper.

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Serving Suggestions

This salad works as a meal on its own or pairs nicely with grilled chicken steak or even roasted vegetables. I love scooping some into lettuce leaves for easy handheld bites at barbecues.

Cultural Context

Mexican street corn also known as elote is famous for its bright flavor and creamy toppings. This version keeps that spirit alive and adds pasta to make it a more robust dish that easily feeds a crowd and feels right at home in summer gatherings.

Recipe FAQs

→ What type of pasta works best?

Short, sturdy shapes like radiatori, rotini, or penne hold the dressing and mix-ins well.

→ Can I substitute fresh corn for canned?

Yes, using fresh corn kernels adds extra sweetness—char in a skillet for deeper flavor.

→ How can I make this vegetarian?

Simply omit bacon and consider adding more black beans or grilled vegetables for extra substance.

→ Does this dish store well?

Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving.

→ Is the dish spicy?

Jalapeño and chili powder provide mild heat, which can be adjusted or omitted based on preference.