How long does this salad last?

Once mixed, the salad stays fresh in the fridge for up to two days. For the best texture, keep the dressing separate until just before serving.

What can I serve with Mexican Street Corn Pasta Salad?

This salad pairs well with grilled meats like chicken or steak. It also works as a stand-alone lunch, especially with a side of tortilla chips or a wedge of lime.

Can I use pre-roasted corn?

Yes, pre-roasted corn works fine. Just drain it well before adding to the salad. If it's frozen, let it thaw completely and pat dry.

Is it necessary to char the corn?

No, but it adds great flavor. You can also boil the corn along with the pasta if you're short on time. The salad will still taste great.

How long does this salad last?

Up to 2 days in the fridge if mixed. For best texture, store ingredients and dressing separately.

What can I serve with Mexican Street Corn Pasta Salad?

It pairs well with grilled chicken, steak, or tortilla chips.

Can I use pre-roasted corn?

Yes, just drain and dry well before mixing.

Is it necessary to char the corn?

No, but it enhances flavor. You can boil it with pasta if short on time.

Mexican Street Corn Pasta Salad for Easy Weeknights

Name: The Best Mexican Street Corn Pasta Salad (Ready in About an Hour)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups mini bowtie pasta, uncooked; 3 cups corn (fresh, frozen, or canned); 3 green onions, finely diced; 1/2 bunch fresh cilantro, chopped; 1 tbsp jalapeño, finely diced; 8 slices bacon, cooked and chopped; 1/3 cup crumbled Cotija cheese; 1 large avocado, diced; 1/2 cup canned black beans, drained and rinsed; 1/2 cup mayonnaise; Juice and zest of 2 limes; 1/2 tsp chili powder; 1/4 tsp paprika; 1/8 tsp cumin; 1 tsp Sriracha; Salt and pepper to taste

Description

Smoky corn, creamy chili-lime dressing, Cotija cheese, fresh cilantro, and jalapeño all tossed with perfectly cooked pasta this is the pasta salad recipe you’ll actually make again and again.

Ingredients

Scale

2 cups mini bowtie pasta, uncooked
3 cups corn (fresh, frozen, or canned)
3 green onions, finely diced
Half a bunch of fresh cilantro, finely chopped
1 tablespoon jalapeño, finely diced
8 slices cooked bacon, chopped small
One third cup crumbled Cotija cheese
1 large avocado, diced just before serving
Half a cup black beans, canned, drained, and rinsed
Half a cup good quality mayonnaise
Juice and zest from 2 large limes
Half a teaspoon chili powder
One quarter teaspoon paprika
One eighth teaspoon ground cumin
1 teaspoon Sriracha or similar hot sauce
Salt and black pepper to taste

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Instructions

Fill a large pot with 12 cups of water, add a tablespoon of salt, and bring to a boil. Add mini bowtie pasta and cook until just tender. Drain and rinse under cold water until cool. Let dry completely.
Char corn in a hot skillet with a little oil or butter, letting it sit to brown before stirring. Alternatively, grill corn cobs, then slice off kernels.
In a small bowl, whisk mayonnaise, lime zest and juice, chili powder, paprika, cumin, and Sriracha. Season with salt and pepper. Chill to develop flavor.
Finely dice green onions, cilantro, jalapeño. Cook and chop bacon. Rinse black beans. Dice avocado just before mixing.
In a large bowl, combine pasta, corn, avocado, green onions, cilantro, jalapeño, bacon, Cotija cheese, and black beans. Toss with dressing just before serving.

Notes

For extra punch, sprinkle Tajin before serving. Keep ingredients and dressing separate if prepping ahead. Feta or Parmesan can replace Cotija. Skip bacon for a vegetarian version. Cool ingredients before mixing to prevent a watery salad.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 12g
Cholesterol: 30mg