Are you looking for a vibrant, flavorful, and satisfying dish that will leave everyone asking for the recipe? Try this Mexican Street Corn Pasta Salad for a bold and flavorful dish that will satisfy your cravings! It’s a delightful twist on the traditional Mexican street corn (elite), featuring the same bold flavors but in a creamy, pasta-based salad that’s perfect for any occasion. Whether you’re making it for a picnic, a barbecue, or a casual weeknight dinner, this pasta salad brings together the irresistible flavors of roasted corn, creamy avocado, crunchy bacon, zesty lime, and the perfect amount of heat. Let’s dive into the recipe!
Why You’ll Love This Mexican Street Corn Pasta Salad
This dish is a celebration of flavors and textures. The creamy mayo dressing combined with the tangy lime juice and spicy chili powder gives this pasta salad a unique twist on the classic Mexican street corn. Plus, the avocado and black beans offer a nice creamy contrast to the crunchy bacon and green onions, making every bite a delightful experience.
Whether served as a side dish, a main course, or a potluck favorite, it’s bound to be a hit. If you’re craving something a bit more adventurous but still familiar, this salad offers that perfect balance between bold and comforting flavors. It’s the kind of dish that turns an ordinary meal into an unforgettable one.
Ingredients You’ll Need for This Mexican Street Corn Pasta Salad
Before we dive into the step-by-step instructions, let’s take a look at the ingredients that make this salad so vibrant and tasty.
Pasta
- 2 cups radiatori noodles (or your preferred type): Radiatori noodles are ideal for this salad because their twisty shape holds onto the creamy dressing so well. But if you can’t find them, feel free to use any type of short pasta you like—penne, rotini, or elbow macaroni will work just fine.
- 2 tablespoons olive oil: Used to toss the pasta and prevent it from sticking together.
Salad Ingredients
- 1 can (15 ounces) corn kernels, drained: Corn is the star ingredient, mimicking the flavor of Mexican street corn. It adds a sweetness and crunch that pairs perfectly with the creamy dressing.
- 1 large avocado, diced: The creamy, buttery texture of avocado makes the salad feel indulgent while balancing the spices.
- 3 green onions, thinly sliced: These offer a subtle sharpness and a bit of crunch that complements the other ingredients.
- ½ bunch cilantro, finely chopped: The cilantro adds a refreshing, herby flavor that brightens up the whole salad.
- 1 medium jalapeno pepper, seeded and diced: A bit of heat from the jalapeno gives this salad the perfect amount of spice. You can adjust the quantity depending on your spice preference.
- 6 strips thick-cut bacon, cooked and roughly chopped: Bacon adds a savory, crispy contrast to the other soft ingredients. The smoky flavor elevates the dish to new heights.
- ½ cup feta cheese, crumbled: Feta adds a briny, tangy flavor that complements the sweetness of the corn and the richness of the avocado.
- 1 can (15 ounces) black beans, drained and rinsed: Black beans are a great addition, providing some extra fiber and protein to make this salad more filling.
Dressing Ingredients
- ½ cup full-fat mayonnaise: The mayo provides the creamy base of the dressing, making the salad rich and velvety.
- 3 tablespoons freshly squeezed lime juice (about 2-3 limes): Lime juice brings that essential tanginess, brightening up the dish and making everything pop.
- ⅛ teaspoon ground cumin: Cumin is a key spice in Mexican cuisine. Its warm, earthy flavor blends beautifully with the chili powder and paprika in the dressing.
- ¼ teaspoon paprika: Paprika adds depth to the flavor profile with a smoky undertone.
- ½ teaspoon chili powder: The chili powder gives the salad a spicy kick and is a must-have for any Mexican-inspired dish.
- 1 teaspoon of hot sauce: A dash of hot sauce adds a flavorful kick, bringing the salad to life with a zesty finish.
- Salt and pepper, to taste: Seasoning is important to enhance all the flavors and balance the spice.
Step-by-Step Instructions for Making Mexican Street Corn Pasta Salad
With all your ingredients prepared, it’s time to start cooking! Here’s a detailed guide on how to make this Mexican Street Corn Pasta Salad.
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Prepare 2 cups of radiatori noodles (or any pasta of your choice) by following the cooking instructions on the package. You want the pasta to be cooked but not mushy, so be sure to check for al dente texture.
Once the pasta is cooked, drain it in a colander and toss it with 2 tablespoons of olive oil to prevent it from sticking together as it cools. Set the pasta aside and let it cool completely—this will help the flavors meld together when you toss everything later.
2. Prepare the Salad
While your pasta is cooling, it’s time to prepare the salad ingredients. Start by dicing the avocado into bite-sized pieces. Slice the green onions thinly, and finely chop the cilantro.
For the jalapeno, carefully slice it in half, remove the seeds, and dice it into small pieces. If you prefer less heat, you can reduce the amount of jalapeno or skip it altogether.
Next, cook and chop the bacon into small, crispy pieces. The bacon adds a smoky, salty element that perfectly complements the other flavors in this salad.
Now, in a large mixing bowl, combine all the prepared ingredients: drained corn kernels, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans. Toss everything together to distribute the ingredients evenly.
3. Make the Dressing
In a separate small bowl, whisk together the mayo, lime juice, cumin, paprika, chili powder, and hot sauce. Taste the dressing and adjust the seasoning with salt and pepper. If you like a little more kick, you can add extra hot sauce or chili powder to taste. The dressing should be creamy with a good balance of tangy, spicy, and savory flavors.
4. Combine the Pasta and Salad
Once the pasta has cooled and the dressing is ready, it’s time to bring everything together. Add the cooled pasta to the salad mixture and pour the dressing over the top. Gently toss everything together, making sure the pasta is well-coated with the creamy dressing and all the flavors are evenly distributed.
5. Chill and Serve
Cover the salad with plastic wrap and refrigerate it for at least 30 minutes. This will give the flavors time to meld and the salad will be nice and chilled, making it even more refreshing when served.
After 30 minutes, your Mexican Street Corn Pasta Salad is ready to serve! Dish it out into bowls and enjoy the creamy, spicy goodness with friends and family.
Tips for the Best Mexican Street Corn Pasta Salad
To make sure your pasta salad turns out perfectly every time, keep these tips in mind:
- Use the best quality ingredients: Fresh, ripe avocados and crispy bacon make a huge difference in the flavor and texture of the salad.
- Customize the spice level: If you like it hotter, don’t be shy with the jalapeno or hot sauce. If you prefer a milder version, feel free to cut back on the chili powder and hot sauce.
- Make ahead: This salad actually gets better as it sits! Feel free to prepare it the day before and store it in the fridge overnight to allow the flavors to develop even more.
- Try other cheeses: While feta cheese is traditional, you can also try cotija cheese or queso fresco for a more authentic Mexican flavor.
- Add more veggies: You can also add diced red bell peppers, cherry tomatoes, or corn on the cob for extra crunch and sweetness.
Nutritional Information
This Mexican Street Corn Pasta Salad is a satisfying, flavorful dish, and it’s perfect for those looking for something filling and fresh. Here’s an estimate of the nutrition per serving:
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 31g
- Protein: 8g
It’s a well-balanced dish that offers a good mix of healthy fats, protein, and carbs.
Related Recipes to Try
If you loved this Mexican Street Corn Pasta Salad, you’ll enjoy these other delicious recipes:
- Ranch Pasta Salad
- Air Fryer Honey Garlic Steak Sweet Pepper Bites
- Garlic Butter Steak Bites and Potatoes
Conclusion
This Mexican Street Corn Pasta Salad is a perfect combination of creamy, spicy, and crunchy goodness. It’s a versatile dish that can be served as a side, main, or even at a party. The delightful flavors from the corn, avocado, jalapeno, and bacon make it an unforgettable dish that will have everyone asking for seconds. Whether you’re making it for a special occasion or just a casual meal, this pasta salad is bound to become a family favorite. Enjoy!
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Best Mexican Street Corn Pasta Salad – Easy & Flavorful
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a bold, zesty, and refreshing dish, packed with creamy mayo, fresh veggies, crispy bacon, and the perfect balance of spicy and tangy flavors. The delightful combination of flavors and textures will make it your new favorite side dish for any meal!
Ingredients
- Pasta:
2 cups radiatori noodles (or your preferred type)
2 tablespoons olive oil - Salad:
1 can (15 ounces) corn kernels, drained
1 large avocado, diced
3 green onions, thinly sliced
½ bunch cilantro, finely chopped
1 medium jalapeno pepper, seeded and diced
6 strips thick-cut bacon, cooked and roughly chopped
½ cup feta cheese, crumbled
1 can (15 ounces) black beans, drained and rinsed - Dressing:
½ cup full-fat mayonnaise
3 tablespoons freshly squeezed lime juice (about 2-3 limes)
⅛ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon chili powder
1 teaspoon hot sauce
Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the radiatori noodles (or your preferred type) according to the package instructions. Drain and toss with olive oil to prevent sticking. Set aside to cool.
- Prepare the Salad: In a large mixing bowl, combine the drained corn kernels, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, salt, and pepper. Taste and adjust seasoning as needed.
- Combine: Add the cooled pasta to the salad mixture. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy this creamy, spicy, and refreshing Mexican Street Corn Pasta Salad!
Notes
- Feel free to swap out the pasta for another variety like rotini or fusilli.
- If you prefer a milder version, omit the jalapeno or reduce the amount of hot sauce.
- This salad can be made in advance and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, creamy pasta salad, zesty corn salad, spicy pasta salad, Mexican pasta salad, summer side dish, bold corn salad, corn and avocado pasta salad