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Mexican Street Corn Pasta

Section: Perfect Side Dishes to Complete Any Meal

This Mexican street corn pasta salad brings together charred corn, creamy avocado, smoky bacon, and black beans with tender pasta. A zesty dressing of lime, cumin, and chili powder ties everything into a creamy, tangy bite. Crumbled feta and fresh cilantro add brightness while jalapeño gives a gentle kick. Served chilled or at room temperature, it works as both a side or main dish. Ideal for cookouts, potlucks, or weeknight dinners, this salad offers vibrant color, bold flavor, and satisfying texture in every forkful.

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Published By Ioana
Updated on Mon, 18 Aug 2025 17:34:30 GMT
A bowl of Mexican street corn pasta salad. Bookmark
A bowl of Mexican street corn pasta salad. | ioanacooks.com

Mexican Street Corn Pasta Salad brings together the vibrant flavors of Mexican street food with the comfort of a pasta dish. Charred corn, creamy avocado, smoky bacon, and black beans mingle with tangy lime dressing for a side that feels festive yet satisfying. It is colorful enough for a celebration but easy enough for a weeknight meal.

I first discovered a version of this salad in Oaxaca and it has stayed in my kitchen ever since. My kids fight for the last spoonful every time I bring it to the table.

Ingredients

  • Radiatori noodles: 2 cups The curly shape clings to the dressing making every bite flavorful
  • Corn kernels: 1 can Charring brings sweetness and smoky depth Fresh or frozen corn also works
  • Avocado: 1 large ripe Adds creaminess Look for fruit that yields slightly when pressed
  • Green onions: 3 Thinly sliced for brightness and crunch
  • Cilantro: Half bunch Fresh herbal lift Chop just before using for best aroma
  • Jalapeño pepper: 1 medium Seeded and diced for gentle heat Choose firm glossy peppers
  • Thick cut bacon: 6 strips Provides smoky crunch Sturdier than thin slices so it holds up in salad
  • Feta cheese: Half cup Crumbled for tangy richness Buy in blocks for better texture
  • Black beans: 1 can Rinsed for earthiness A good source of plant protein
  • Olive oil: 2 tablespoons Adds subtle fruitiness and coats pasta to prevent sticking
  • Full fat mayonnaise: Half cup Creates creamy base Real mayonnaise works best here
  • Lime juice: 3 tablespoons Adds bright acidity Use freshly squeezed for best flavor
  • Ground cumin: One eighth teaspoon Adds warm earthy depth A little goes a long way
  • Paprika: Quarter teaspoon Sweet smoky undertone Use smoked paprika if available
  • Chili powder: Half teaspoon Adds Mexican character and mild warmth
  • Hot sauce: 1 teaspoon Provides subtle kick Choose a brand you love
  • Salt and pepper to taste: Balances all flavors Use sea salt if possible

Step-by-Step Instructions

Cook the pasta:
Boil radiatori noodles in generously salted water until just al dente. Drain well and toss with a drizzle of olive oil so the curls do not stick together while cooling.
Char the corn:
Heat a cast iron skillet until very hot. Spread corn kernels in a single layer and leave untouched for several minutes until blistered and golden. Stir and char the other side quickly for smoky street corn flavor.
Build the salad:
Place cooled pasta in a large bowl. Add charred corn, avocado cubes, green onions, cilantro, jalapeño, bacon pieces, feta, and black beans. Mix gently so avocado stays intact.
Prepare the dressing:
In a smaller bowl whisk mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, salt, and pepper until smooth. Make sure spices are evenly blended.
Combine and finish:
Pour dressing over the salad and toss with large spoons until everything is well coated. Taste and adjust seasoning. Serve immediately or chill for an hour for flavors to meld.
A dish of Mexican street corn pasta salad. Bookmark
A dish of Mexican street corn pasta salad. | ioanacooks.com

The feta is my favorite part Its salty tang turns into little bursts of flavor that balance the sweetness of corn. When I made this last July my brother nearly finished the bowl before the grill was even lit.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. For the best texture add avocado and dressing shortly before serving if making ahead.

Ingredient Substitutions

Use Greek yogurt instead of mayonnaise for a lighter option. Cotija cheese works beautifully in place of feta for an authentic Mexican touch. For vegetarian diners leave out the bacon and increase black beans or roasted peppers.

Serving Suggestions

Serve chilled as a stand-alone meal or alongside grilled chicken steak or roasted vegetables. For a fun barbecue presentation scoop into crisp lettuce leaves for handheld portions.

Cultural Context

Inspired by elote Mexican street corn this salad brings the same smoky creamy spicy profile but in a pasta format that feeds a crowd. It carries the festive feel of summer markets in Oaxaca where the original flavors shine brightest.

A delicious Mexican street corn pasta salad. Bookmark
A delicious Mexican street corn pasta salad. | ioanacooks.com

Frequently Asked Questions About Recipes

→ What pasta shapes work best?

Short sturdy shapes like radiatori rotini or penne are ideal as they hold the dressing and mix-ins well.

→ Can I use fresh corn instead of canned?

Yes fresh corn adds sweetness. Char the kernels in a hot skillet for deeper flavor.

→ How can I make this vegetarian?

Simply omit the bacon and add more beans or roasted vegetables for balance and substance.

→ Does this pasta salad store well?

It keeps in an airtight container in the fridge for up to three days. Stir before serving for best texture.

→ Is it spicy?

It has mild heat from jalapeño and chili powder. Adjust or omit for a milder version.

→ Can I prepare it ahead of time?

Yes prepare ahead but add avocado and dressing just before serving to keep the flavors bright and textures fresh.

Mexican Street Corn Pasta

A colorful pasta salad with charred corn, avocado, black beans, and zesty lime dressing for fresh bold flavor.

Time Needed to Prep
20 minutes
Cooking Duration
10 minutes
Overall Time
30 minutes
Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Mexican-American Fusion

Number of Portions: 6 How Many It Serves

Dietary Preferences: ~

Ingredients You'll Need

→ Pasta

Ingredient 01 2 cups radiatori noodles

→ Main Components

Ingredient 02 1 can (15 oz) corn kernels, drained
Ingredient 03 1 large ripe avocado, diced
Ingredient 04 3 green onions, thinly sliced
Ingredient 05 1/2 bunch fresh cilantro, finely chopped
Ingredient 06 1 medium jalapeño pepper, seeded and diced
Ingredient 07 6 strips thick-cut bacon, cooked and roughly chopped
Ingredient 08 1/2 cup feta cheese, crumbled
Ingredient 09 1 can (15 oz) black beans, drained and rinsed

→ Dressing

Ingredient 10 2 tablespoons olive oil
Ingredient 11 1/2 cup full-fat mayonnaise
Ingredient 12 3 tablespoons freshly squeezed lime juice
Ingredient 13 1/8 teaspoon ground cumin
Ingredient 14 1/4 teaspoon paprika
Ingredient 15 1/2 teaspoon chili powder
Ingredient 16 1 teaspoon hot sauce
Ingredient 17 Salt and pepper to taste

Steps to Follow

Step 01

Boil radiatori noodles in salted water according to package directions until al dente. Drain well and toss immediately with a drizzle of olive oil to prevent sticking and add flavor as they cool.

Step 02

Heat a cast iron skillet over high heat until almost smoking. Spread drained corn kernels in a single layer and let sit untouched for 2-3 minutes until deeply golden and blistered. Flip and char opposite sides for 1 minute more to achieve authentic street corn smokiness.

Step 03

In a large bowl, combine cooled pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeño, chopped bacon, crumbled feta, and drained black beans. Mix gently to avoid mashing the avocado.

Step 04

In a smaller bowl, vigorously whisk together mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, salt, and pepper until creamy and completely blended with no spice clumps.

Step 05

Pour dressing over salad and toss with two large spoons until every noodle and vegetable is evenly coated. Taste and adjust seasoning as needed. Serve immediately or chill 1-2 hours if making ahead.

Extra Tips

  1. Use a cast iron skillet for corn to achieve the deepest char and authentic street corn flavor
  2. Rinse pasta in cold water if rushing assembly to prevent overcooking
  3. Add avocado last to prevent browning and maintain texture
  4. Crumbled feta creates little flavor bombs throughout the salad
  5. Store leftovers in airtight container in refrigerator for up to 3 days

Tools You'll Need

  • Cast iron skillet
  • Large mixing bowl
  • Small mixing bowl
  • Wire whisk
  • Large mixing spoons
  • Colander

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (feta cheese, mayonnaise)
  • Contains gluten (pasta)
  • Contains eggs (mayonnaise)
  • May contain soy (hot sauce)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 385
  • Total Fat: 18 grams
  • Carbohydrate Amount: 42 grams
  • Protein Amount: 16 grams