If you are craving something vibrant, creamy, and packed with a delightful mix of smoky and tangy flavors, then this Mexican Street Corn Pasta Salad Recipe is exactly what you need in your life. This dish masterfully combines the beloved elements of Mexican street corn with hearty pasta, creating an irresistible salad that bursts with bright colors, fresh textures, and bold tastes, perfect for any occasion from a quick lunch to a festive gathering.
Ingredients You’ll Need
The magic behind this Mexican Street Corn Pasta Salad Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a crucial role, whether it’s adding creaminess, crunch, or that special kick of spice that makes the salad truly stand out.
- 2 cups radiatori noodles: Their ruffled edges hold onto the dressing and ingredients beautifully.
- 2 tablespoons olive oil: Keeps the noodles from sticking and adds a subtle fruitiness.
- 1 can (15 oz) corn kernels, drained: Provides that sweet, juicy base resembling classic Mexican street corn.
- 1 large avocado, diced: Adds a creamy texture balancing the spices perfectly.
- 3 green onions, thinly sliced: Brings a crisp, mild bite and fresh aroma.
- 1/2 bunch cilantro, finely chopped: Introduces a fresh, herbaceous punch essential for authentic Mexican flair.
- 1 medium jalapeno pepper, seeded and diced: Delivers a smoky heat without overpowering the dish.
- 6 strips thick-cut bacon, cooked and roughly chopped: Adds smoky savoriness and satisfying crunch.
- 1/2 cup feta cheese, crumbled: Gives the salad a salty, tangy depth.
- 1 can (15 oz) black beans, drained and rinsed: Boosts protein and offers a hearty, earthy contrast.
- 1/2 cup full-fat mayonnaise: Creates a luxuriously creamy dressing that ties all flavors together.
- 3 tablespoons freshly squeezed lime juice: Adds brightness and a zesty pop that lifts the entire salad.
- 1/8 teaspoon ground cumin: Imparts a warm, earthy undertone.
- 1/4 teaspoon paprika: Gives a mild smokiness enhancing the charred corn vibe.
- 1/2 teaspoon chili powder: Adds depth and just the right amount of gentle heat.
- 1 teaspoon hot sauce: Brings a vibrant kick that you can adjust to your preference.
- Salt and pepper, to taste: Essential seasoning to balance and enhance every ingredient.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your radiatori noodles in salted boiling water according to the package instructions until they’re perfectly al dente. Once drained, toss them with olive oil to keep things from sticking and set them aside to cool slightly. This simple step ensures your pasta stays light and ready to soak up all the vibrant flavors coming next.
Step 2: Char the Corn
Take that canned corn and give it some serious flavor by charring it in a large cast-iron skillet over high heat. Cook for about 2 to 3 minutes on each side until you get those gorgeous golden brown, slightly crispy bits. This charred corn gives the salad that unmistakable smoky finish inspired by authentic Mexican street corn.
Step 3: Assemble the Salad
In a large mixing bowl, combine your pasta, charred corn, creamy diced avocado, crisp green onions, fresh cilantro, diced jalapeno, chopped crispy bacon, crumbled feta, and protein-packed black beans. Each ingredient adds a distinct layer of texture and flavor, making every bite exciting and fresh.
Step 4: Make the Dressing
In a separate bowl, whisk together mayonnaise, a generous squeeze of fresh lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper until the dressing is perfectly balanced—creamy with just the right tang and spice. This dressing is the glue that holds your Mexican Street Corn Pasta Salad Recipe together beautifully.
Step 5: Combine and Toss
Drizzle your flavorful dressing over the combined salad ingredients. Toss everything gently but thoroughly until every noodle, kernel, and crumb is luxuriously coated. This final step brings harmony to the dish and readies it for serving to delighted taste buds!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
For an extra burst of color and flavor, sprinkle chopped fresh cilantro and a little extra crumbled feta cheese on top. A squeeze of lime wedges on the side is a wonderful addition that lets everyone customize their tanginess, making the presentation as lively as the flavors.
Side Dishes
This salad is so flavorful and substantial that it stands well on its own, but pairing it with classic Mexican sides like warm tortillas, grilled chicken, or a light black bean soup will elevate your meal and make it party-ready. It’s the perfect companion for any summertime cookout or casual get-together.
Creative Ways to Present
Try serving your Mexican Street Corn Pasta Salad Recipe in individual mason jars for a festive picnic or potluck. Alternatively, layer it as a dip with some crunchy tortilla chips on the side for a fun appetizer twist. The vivid colors and textures will be irresistible no matter how you choose to plate it.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it taste even better the next day, but be aware the avocado might darken a bit unless you add a little extra lime juice before storing.
Freezing
This salad is best enjoyed fresh and does not freeze well because the creamy dressing and fresh ingredients like avocado can separate or become mushy when thawed. For the best experience, prepare just enough to enjoy within a few days.
Reheating
Since this pasta salad is meant to be served chilled or at room temperature, reheating is not recommended. If you prefer it slightly warm, gently toss the salad or its individual components in a pan before combining with the dressing, or enjoy it cold right from the fridge—the flavors shine either way.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While radiatori noodles are ideal for their texture and ability to hold dressing, you can use fusilli, rotini, or even small shells. Just choose a pasta shape that can trap all those delicious ingredients and dressing.
Is it possible to make this recipe vegan?
Yes! Simply swap the mayonnaise for a vegan alternative and omit the bacon and feta or use vegan versions. You can even add smoked paprika or a dash of liquid smoke to keep that signature smoky flavor intact.
How spicy is the Mexican Street Corn Pasta Salad Recipe?
The spice level is moderate thanks to the jalapeno and chili powder, but you can easily adjust it to your taste by increasing or reducing the amount of jalapeno or hot sauce used. The creaminess from avocado and mayo helps balance out the heat nicely.
Can I prepare this salad in advance for a party?
Definitely! Prepare all the ingredients and dressing, then toss everything together just before serving to keep the avocado fresh and vibrant. This approach makes entertaining stress-free and ensures every bite is delicious.
What can I add for extra protein in this salad?
Besides black beans and bacon, you can toss in grilled chicken, shrimp, or even some cooked quinoa to boost the protein content and make the salad even more filling for meals.
Final Thoughts
I genuinely encourage you to try this Mexican Street Corn Pasta Salad Recipe because it’s one of those incredibly satisfying dishes that never fails to impress. It’s colorful, flavorful, and has that perfect combination of creamy, smoky, spicy, and fresh elements that keep people coming back for seconds. Once you make it, this salad can easily become a staple at your table, bringing sunshine and zest all year round!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Pasta Salad combines smoky charred corn, creamy avocado, crispy bacon, and tangy feta cheese tossed with radiatori pasta and a zesty lime-mayo dressing. Perfect for a flavorful and colorful side dish or light main, it’s packed with exciting textures and classic Mexican-inspired flavors.
Ingredients
Pasta and Vegetables
- 2 cups radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (15 oz) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 1 can (15 oz) black beans, drained and rinsed
Protein and Cheese
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approx. 2–3 limes)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain well, then toss with olive oil to prevent sticking. Set aside to cool slightly.
- Char Corn: Heat a large cast-iron skillet over high heat. Add the drained corn kernels and cook undisturbed for 2-3 minutes per side, letting them get nicely charred and smoky. Remove from heat once done.
- Assemble Salad: In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta, and drained black beans.
- Make Dressing: In a small bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. Season the dressing with salt and pepper to taste.
- Combine: Drizzle the dressing evenly over the salad ingredients. Toss gently but thoroughly to coat all components in the flavorful dressing. Serve chilled or at room temperature.
Notes
- For best flavor, use fresh lime juice instead of bottled.
- You can substitute bacon with turkey bacon or omit for a vegetarian version (omit feta for vegan).
- Adjust jalapeno and hot sauce levels to your preferred heat tolerance.
- If radiatori noodles are unavailable, rotini or elbow macaroni work well as alternatives.
- Salad can be prepared a few hours ahead; store covered in the refrigerator and toss again before serving.
