My easy 20-minute Mexican Street Corn Pasta Salad is a great way to amp up your pasta salad game. This corn pasta salad is loaded with veggies and topped with a fantastic dressing.
If you want more delicious salads for your family and friends, try my chicken taco salad recipe and my dill pickle macaroni salad.
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Why this Mexican Street Corn Pasta Salad Recipe is a Keeper
I love this recipe because it’s delicious, quick and super easy. It’s a great recipe to add to stash of side dishes. Any foodie will love this street corn salad.
- Easy Ingredients: It uses common ingredients you often have on hand.
- Delicious Flavor: The dish tastes amazing and is a hit every time.
- Versatile: The recipe can be easily adapted or customized to suit different tastes.
- Great for Meal Prep: The recipe is perfect for making in bulk and enjoying throughout the week.
- Portable: It’s easy to pack and take with you, making it great for lunches or picnics.
- Can Feed a Crowd: It can easily be scaled up to feed a large group, making it perfect for gatherings. This salad was absolutely a hit last summer.
Can I use Different Types of Pasta to Make this Recipe?
Use any box of pasta you like. I use cavatappi pasta but penne, tri color rotini or even bowtie pasta will work. Just make sure after it’s cooked it al dente pasta.
Pro Tip For this Easy Pasta Salad
Roast the Corn: Roasting the corn brings out its sweetness and adds a smoky char. You can grill it, broil it, or even roast it in the oven.
Salad Ingredient Notes and Variation Suggestions
All of the required ingredients are easy to find at the store, but some of them may be around my kitchen already. If I don’t have them on hand, I use different ingredients to substitute.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cavatappi Pasta: Cavatappi holds the sauce just right. Feel free to also try ditalini pasta.
- Grains: Quinoa or couscous can be substituted for tender pasta.
- Cilantro: Fresh cilantro is always best to give some extra flavor.
- Corn: Using frozen corn kernels or drained regular canned corn is best.
- Grilled: Grilled corn is my favorite. Remove the corn from the grill to the cooled pasta. So char the corn.
- Black Beans: Street corn pasta salad features black beans but kidney beans or even garbanzo beans can also be great in this street food.
- Protein: Add grilled chicken, shrimp, or black beans for a heartier salad. Season with salt and pepper.
- Different Cheeses: Cotija cheese is traditional, but you can also use feta, queso fresco, or even Monterey Jack.
- Creamy Dressing: Add a dollop of sour cream or Greek yogurt to the dressing for a creamy version.
- Spicy: Add chopped jalapeño, a few dashes of hot sauce or chipotle peppers in adobo sauce to give it some extra heat. Chili Lime Seasoning could also be a great addition.
- Vegan: Use a vegan cheese alternative and ensure your other ingredients are vegan-friendly.
How to Make Street Corn Pasta Salad
This side dish recipe comes together in just 4 quick and easy steps. This Mexican pasta salad is so good, I make it every summer.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Pasta: Salt the pasta water before cooking. Prepare pasta according to the package directions, drain the pasta and set aside.
- Make the Pasta Salad: Stir to combine the cooked pasta, corn, cilantro, black beans, red onion, jalapeno and bacon in a large bowl.
- Make the Dressing: In another bowl, whisk together the mayo, sour cream, lime juice, grated garlic, All Purpose Seasoning, chili powder and cumin.
4. Combine Dressing and Pasta: Pour the dressing over the pasta mixture and gently fold in the avocado and Cotija cheese. Serve the salad immediately.
Prep Ahead Suggestions for this Easy Pasta Salad Recipe
Preparing steps for the best pasta salad ever ahead of time can be the best way to go. Make this easy Mexican street corn recipe in advance to be able to enjoy it whenever.
- Cook the Pasta: You can cook the pasta ahead of time and store it in the refrigerator. Boil the pasta according to package directions in salted water. Toss it with a little olive oil to prevent it from sticking.
- Make the Dressing: The Mexican crema dressing can be made ahead of time and stored in the refrigerator.
- Chop the Vegetables: You can chop the vegetables (like red onion or bell peppers) ahead of time and store them in the refrigerator.
How to Store, Reheat and Use Leftovers
- Storing: Store leftovers in an airtight container in the fridge.
- Reheating: No need to reheat the salad as it’s best served chilled.
- Using Leftovers: Enjoy authentic Mexican street corn-inspired pasta with Instant Pot Chicken Tacos.
Common Questions to Love Mexican Street Corn Pasta
Serve this sweet corn pasta salad with Garlic Parmesan Grilled Corn on the Cob, Mexican Street Corn Dip or a Blueberry Mojito.
If I find that my pasta salad is a little dry, I can always make just a bit more dressing as needed.
If stored correctly, pasta and corn salad should last for up to 3 days.
Sure. I always like to cook the corn or grill the corn kernels. Roasted corn or charred corn can bring another level of flavor.
Expert Tips for Making Street Corn Pasta Salad Recipe
- Don’t Overcook: Cook the pasta al dente so it doesn’t become mushy in the salad.
- Fresh Ingredients: Fresh corn, cilantro, and lime juice make a big difference in the flavor.
- Citrus Flavor: Try different flavors using ingredients like lime zest.
- Taste and Adjust: Taste the dressing and the salad as you go and adjust the seasonings to your preference.
- Add Some Heat: If you like it spicy, add some chopped jalapeño or a pinch of cayenne pepper to the dressing. I have made this salad spicy and my family loves it.
More Recipes You Might Like
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Mexican Street Corn Pasta Salad
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Ingredients
Pasta Salad
- 2 cups Pasta, uncooked
- 3 cups Corn, frozen, thawed
- ½ cup Fresh cilantro, minced
- ½ cup Black beans, rinsed and drained
- ⅓ cup Red onion, minced
- 2 tablespoons Jalepeno, finely minced, rib and seeds removed
- 8 slices Bacon, cooked and chopped
- ¼ cup Cotija cheese
- 1 large Avocado, diced
Dressing
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 2 Limes, juiced
- 2 cloves Garlic, finely grated
- 1 teaspoon All Purpose Seasoning
- ½ teaspoon Chili powder
- ⅛ teaspoon Ground cumin
Instructions
- Make sure you season the pasta water well and prepare pasta according to the package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, corn, cilantro, black beans, red onion, jalapeno and bacon. Stir until combined.
- In another bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, All Purpose Seasoning, chili powder and cumin.
- Pour the dressing over the pasta mixture and stir to combine.
- Gently fold in the avocado and Cotija cheese.
- This salad is best enjoyed immediately as it doesn't hold well.
Christina’s Notes
- Don’t Overcook: Cook the pasta al dente so it doesn’t become mushy in the salad.
- Fresh Ingredients: Fresh corn, cilantro, and lime juice make a big difference in the flavor.
- Citrus Flavor: Try different flavors using ingredients like lime zest.
- Taste and Adjust: Taste the dressing and the salad as you go and adjust the seasonings to your preference.
- Add Some Heat: If you like it spicy, add some chopped jalapeño or a pinch of cayenne pepper to the dressing.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.