This Mexican Street Corn Pasta Salad is a vibrant, creamy, and flavor-packed dish inspired by the popular Mexican street corn, also known as Elote. With its combination of fire-roasted corn, fresh avocado, crispy bacon, and tangy dressing, this pasta salad is perfect for any BBQ, picnic, or as a fun side dish for weeknight dinners.
The creamy dressing and smoky spices complement the sweet corn, while the addition of Cotija cheese adds that authentic, savory flavor. Plus, it’s quick and easy to make, requiring minimal prep time but delivering big on taste.
What You Need to Make Mexican Street Corn Pasta Salad:
Ingredients for the Pasta Salad:
- 1 lb farfalle pasta
- 2 (15-ounce) cans fire-roasted corn (3 cups corn)
- 3 scallions (sliced)
- 1/2 cup parsley leaves or cilantro (chopped)
- 1/2 jalapeño (seeds and pith removed, finely chopped)
- 6-8 strips bacon (cooked and crumbled)
- 2/3 cup Cotija cheese (crumbled)
- 1 avocado (diced)
For the Dressing:
- 3/4 cup regular mayonnaise
- 4 tablespoons lime juice
- Zest from 1 lime
- 1 1/2 teaspoons hot sauce
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- Salt and pepper to taste
How to Make Mexican Street Corn Pasta Salad:
- Cook the Pasta:
Cook the farfalle pasta according to the package instructions. Be careful not to overcook it. Drain and rinse with cold water to stop the cooking process. Let it drain completely. - Prepare the Salad Ingredients:
Drain the fire-roasted corn and add it to a large mixing bowl. Add the cooked pasta, then slice the scallions and add them to the bowl. Chop the parsley (or cilantro) and add it as well. Remove the seeds and pith from the jalapeño, finely chop it, and add it to the bowl. Crumble the cooked bacon and Cotija cheese into the mix. - Make the Dressing:
In a small bowl, combine the mayonnaise, lime juice, lime zest, hot sauce, smoked paprika, ground cumin, chili powder, salt, and pepper. Whisk everything together until smooth. - Combine the Salad and Dressing:
Pour the dressing over the salad ingredients and stir to combine. Season with additional salt and pepper to taste. - Add the Avocado:
Dice the avocado and gently fold it into the salad. Serve immediately, or refrigerate for an hour to allow the flavors to meld together.
Common Questions About This Recipe:
Can I use regular corn instead of fire-roasted corn?
Yes, you can use frozen roasted corn, regular canned corn, or even grilled fresh corn. Fire-roasted corn adds a nice smoky flavor, but any type of corn will work.
Can I make this salad ahead of time?
Yes, this pasta salad can be made ahead of time. Just store it in an airtight container in the fridge for up to 2-3 days. Add the avocado right before serving to prevent it from browning.
Can I make it spicier?
If you like extra heat, leave some jalapeño seeds in the mixture or add more chili powder to the dressing. You can also add extra hot sauce for a spicier kick.
Can I use a different cheese if I don’t have Cotija?
If you can’t find Cotija, you can use crumbled feta cheese as a substitute. It will still give the salad that tangy, salty flavor.
Pro Tips for the Best Mexican Street Corn Pasta Salad:
- Adjust the heat level by controlling the amount of jalapeño and chili powder in the recipe.
- Use freshly grilled corn for a deeper, smokier flavor if you have time.
- Chill the salad for at least 30 minutes before serving to allow the flavors to develop even further.
This Mexican Street Corn Pasta Salad is a fresh, creamy dish with a delicious balance of flavors. The combination of smoky, sweet corn, creamy dressing, and crunchy bacon makes it a standout side dish for any gathering. It’s easy to make, customizable, and bursting with vibrant flavors!
Mexican Street Corn Pasta Salad
Ingredients
- 1 lb farfalle pasta
- 2 15-ounce cans fire-roasted corn (3 cups corn)
- 3 scallions sliced
- 1/2 cup parsley leaves or cilantro chopped
- 1/2 jalapeño seeds and pith removed, finely chopped
- 6-8 strips bacon cooked and crumbled
- 2/3 cup Cotija cheese crumbled
- 1 avocado diced
- For the Dressing:
- 3/4 cup regular mayonnaise
- 4 tablespoons lime juice
- Zest from 1 lime
- 1 1/2 teaspoons hot sauce
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Drain corn and add to a large bowl with pasta. Add scallions, parsley (or cilantro), jalapeño, bacon, and Cotija cheese.
- Whisk together dressing ingredients. Pour over the pasta salad and stir to combine.
- Add avocado and fold it gently into the salad.
- Serve immediately or refrigerate for up to 2-3 days.