How long it takes: 45 minutes Equipment you’ll need: grill or grill pan, large pot, large bowl, measuring tools Servings: 10 I’m so excited to bring you this Mexican street corn pasta salad. It incorporates all those great flavors of street corn into a wonderful salad that’s a little less messy to eat. I’ve added a few extras to add even more flavor. Look for roasted or grilled corn in this pasta salad, along with traditional cotija cheese, mayo, chili powder and lime juice. Those are the traditional street corn ingredients. Add to that crunchy red bell peppers, spicy jalapeño, green onions, cilantro, and yes, BACON, and I think you’ll agree that this is one great pasta salad.
About This Mexican Pasta Salad
Use fresh corn. Be sure to make this salad soon when sweet corn is at its prime. There’s nothing quite like the taste of freshly picked corn on the cob, sweet and juicy! It’s also featured in Mexican corn dip and summer pasta salad, too, with tomatoes, olives, smoked provolone, and salami. Easy to make.This salad recipe isn’t difficult to make. It takes a bit of time, about thirty minutes, but if you can multi-task (and we’re all pretty good at that, right?), it goes quite quickly. (And it’s totally worth it!)
Ingredient Notes
Dressing: The homemade dressing incorporates other elements of Mexican street corn: Mayonnaise, Sour Cream, Lime Juice, Chili Powder, Cumin, Salt, and a dash of Hot Sauce.
How To Make This Corn Pasta Salad
Let’s get the most time consuming parts of the salad out of the way first. You can probably do all of them at the same time. Boil water to get the pasta cooking, fry or bake the bacon, and grill the corn. If you don’t feel like grilling it, try air fryer corn on the cob or Instant Pot corn on the cob.
Whew, got that out of the way! The pasta is rinsed, drained, and cooling. The bacon is crisp and ready to crumble. The corn is nicely charred. Your salad is on its way!
When the corn is cool enough to handle, set it on end in a large bowl and carefully cut the kernels from the cob. Discard the cobs.
Add the chopped peppers, green onion, and cilantro to the corn. Stir in the pasta, bacon, and cheese.
In a smaller bowl or measuring cup, stir together the dressing ingredients. By the way, use a fresh lime. You’ll need both juice and zest for the dressing.
Stir the dressing into the salad, making sure everything is coated well.
That’s it! I bet you can’t wait to give this great summer pasta salad a try. Serve it with tequila lime chicken or grilled salmon. It’s a great side for sandwiches, burgers, (I love these taco turkey burgers!) and pulled pork, too. Or serve it with delicious pork carnitas.
Recipe Variations
Vegetarian/Vegan: Make the salad vegetarian by simply leaving out the bacon! For a vegan pasta salad, substitute vegan products for the cheese, sour cream, and mayo. Main Dish: Make this salad a main dish by stirring in rotisserie or shredded chicken, shrimp, pinto or black beans, or another protein of your choice. Easy Variations: Like most pasta salads, you can add or subtract ingredients easily. Try adding chopped tomatoes, green pepper, or sweet onions. If you can’t find cotija cheese, try other types of cheese. Shredded Parmesan, cheddar, or a Mexican blend are good substitutes. More Corn Side Dishes: Try this cheesy baked corn casserole (with bacon) or Mexican corn dip. Black bean corn salsa is always a hit with tortilla chips or you can serve it as a salad. If you’re loving the flavors of elote, try corn ribs!
Make Ahead Ideas
Get a head start: Cook the bacon, pasta, and corn the day before. Refrigerate in a big bowl, tightly covered. If you have more time, chop the veggies and add them too. It won’t take any time at all to stir up the dressing and add it to the salad when you’re ready.
Storage Tips
Refrigerate: Leftover salad will keep up to three days in the fridge.
Leftover Love
You can turn leftover pasta salad into a tasty casserole. Simply make an easy cheese sauce (you can do it in the microwave!) and combine it with the pasta salad in a greased baking dish. Add shredded chicken or another meat if you want. Bake in a preheated oven at 350°F for 20 to 25 minutes or until heated through.
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #73. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
