Mexican Street Corn Salad

This Mexican Street Corn Pasta Salad brings together all the vibrant flavors of street corn in a refreshing pasta dish. The combination of sweet charred corn, creamy avocado, and zesty chili-lime dressing creates an explosion of flavors that perfectly captures the essence of Mexican street food. I developed this recipe after falling in love with elote during a trip to Mexico City and wanted to transform those incredible flavors into a satisfying meal.

This recipe has become my summer entertaining go-to. Every time I bring it to a gathering, people immediately ask for the recipe. The combination of textures and flavors keeps everyone coming back for seconds.

Ingredients

• Pasta: mini bow ties capture more of the delicious dressing and are the perfect size to balance with the corn
• Corn: fresh or frozen both work beautifully. Charring adds an authentic smoky flavor reminiscent of street corn
• Green onions: provide a mild onion flavor without overpowering the dish
• Cilantro: adds brightness and authentic Mexican flavor. Choose bunches with vibrant green leaves
• Jalapeño: adds just enough heat without overwhelming. Remove seeds for milder flavor
• Bacon: crispy bacon adds smokiness and saltiness that complements the sweet corn
• Cotija cheese: this crumbly Mexican cheese adds authentic flavor. Feta works as a substitute
• Avocado: brings creaminess and healthy fats. Choose ones that yield slightly to pressure
• Black beans: add protein and hearty texture. Rinse well to remove excess sodium
• Mayo: creates the base for the creamy dressing. Use full-fat for best flavor
• Spices: chili powder, paprika and cumin create depth of flavor
• Lime juice: the acidity balances the richness and adds brightness

Step-by-Step Instructions

Pasta Preparation:

Cook pasta in heavily salted water until al dente. Drain immediately and rinse with cold water just enough to stop the cooking process. Allow to dry completely before combining with other ingredients to prevent a watery salad.

Corn Preparation:

For maximum flavor, char the corn in a hot skillet with butter for about 10 minutes until golden brown spots appear. This caramelization creates sweet notes and smoky flavor that makes this salad special. Let cool completely before adding to the salad.

Prep Vegetables:

Finely dice the green onions using both white and green parts for flavor complexity. Chop cilantro including some stems for extra flavor. Carefully remove seeds from jalapeño before finely dicing for controlled heat. Crisp the bacon until golden brown then chop into small pieces. Wait to dice the avocado until the last minute to prevent browning.

Make Dressing:

Combine mayo with spices ensuring they are evenly distributed. Add fresh lime juice and zest which brightens the entire dressing. Season with salt and pepper starting with less than called for then adjusting to taste. The dressing should be spicy, tangy and slightly thick.

Assemble Salad:

Combine all ingredients in a large bowl starting with the pasta and corn. Add vegetables, beans and bacon leaving the cheese and avocado for last. Pour dressing over and gently fold everything together using a spatula rather than a spoon to prevent breaking the pasta or avocado. Taste and adjust seasoning if needed.

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The charred corn is truly the star of this dish. The first time I made this for my family, my daughter who typically avoids vegetables had three servings and now requests it weekly. That sweet caramelization on the corn kernels transforms them into candy-like bites that complement the creamy dressing perfectly.

Make-Ahead Tips

This salad can be partially prepared up to 24 hours in advance. Keep the pasta, corn, and vegetable mixture separate from the dressing, avocado, cheese, and bacon. Combine all elements just before serving for the freshest texture and appearance. The dressing actually improves with time as the flavors meld together in the refrigerator.

Ingredient Substitutions

If you cannot find Cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty flavor. For a dairy-free version, try using nutritional yeast instead. The bacon can be omitted for a vegetarian version or replaced with tempeh bacon. For a gluten-free option, simply swap the pasta for your favorite gluten-free variety. Corn pasta would enhance the corn flavors throughout the dish.

Serving Suggestions

This versatile salad works beautifully alongside grilled proteins like chicken or fish. For a complete meal, serve it with warm tortillas and extra lime wedges. It also makes a fantastic potluck dish since it can sit at room temperature safely for a couple of hours. For a gorgeous presentation, serve in a wide, shallow bowl and garnish with additional cilantro, Cotija cheese, and lime wedges.

Cultural Context

This dish is inspired by Mexican elote, or street corn, which is typically served on the cob smothered in mayo, chili powder, lime, and Cotija cheese. By transforming these flavors into a pasta salad, the dish becomes more accessible and shareable while maintaining the authentic flavor profile that makes street corn so beloved. This fusion approach honors traditional Mexican flavors while creating something uniquely satisfying.

Frequently Asked Questions

→ How can I prepare the corn for the salad?

You can grill fresh corn, char canned or frozen corn in a pan, or use pre-roasted canned corn. Each option enhances flavor differently.

→ Can I make this dish vegetarian?

Yes, simply omit the bacon, and ensure the cheese you select is vegetarian-friendly.

→ How should I store leftovers?

Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Add bacon, cheese, and avocado just before serving.

→ How do I keep the avocado fresh?

Add diced avocado right before serving or toss them in lime juice to help prevent browning.

→ Can I make this dish ahead of time?

You can prepare the pasta, corn, and dressing in advance. Combine all ingredients just before serving for the best texture and flavor.