Mexican Street Corn Pasta

This Mexican Street Corn Pasta Salad brings the vibrant, smoky flavors of classic elote into a colorful, satisfying pasta dish. It’s perfect for summer gatherings or any time you want a festive side that’s both comforting and fresh. Radiatori noodles soak up a zesty creamy dressing while charred corn, creamy avocado, smoky bacon, and tangy feta come together in every bite. This salad holds up well chilled or at room temperature, making it a hassle-free crowd-pleaser.

I remember first tasting street corn salad in a bustling market in Oaxaca. This pasta twist brings that summer sunshine memory right to my dinner table. Now even my picky eater asks for seconds.

Ingredients

• Radiatori noodles: Two cups curly pasta shapes that trap dressing for maximum flavor
• Corn kernels: One can or fresh frozen sweet corn brings natural sweetness and texture
• Avocado: One large ripe adds creamy smoothness Choose slightly firm avocados so they hold their shape
• Green onions: Three sliced thin for a mild onion bite and fresh green color
• Cilantro: Half bunch fresh herbal note Chop just before mixing to keep aroma bright
• Jalapeño pepper: One medium seeded and diced for a gentle kick Use firm glossy peppers
• Thick cut bacon: Six strips smoky crunch thick cut stays crisp in the salad
• Feta cheese: Half cup crumbled for tangy richness Crumbling fresh blocks gives best texture
• Black beans: One can rinsed mellow earthiness Low sodium preferred for better control of seasoning
• Full fat mayonnaise: Half cup creamy base Real mayo gives best flavor and texture
• Fresh lime juice: Three tablespoons brightens and balances the dressing Use juicy limes for best results
• Ground cumin: One eighth teaspoon warm depth adds an earthy note
• Paprika: Quarter teaspoon sweet undertone smoky paprika is a great alternative
• Chili powder: Half teaspoon classic Mexican flavor Choose mild for balance
• Hot sauce: One teaspoon subtle heat your favorite Mexican brand works well
• Salt and pepper to taste: sea salt enhances flavors and fresh cracked pepper adds subtle heat

Instructions

Cook the Pasta:

Boil radiatori noodles in plenty of salted water until just al dente following package timing. Drain well and toss immediately with a drizzle of olive oil to prevent sticking and add a layer of flavor as the noodles cool.

Char the Corn:

Preheat a cast iron skillet over high heat until almost smoking hot. Spread the drained corn in a single layer and let it sit untouched for two to three minutes until it turns golden and blistered. Flip the corn and cook the other side for about one minute. This technique adds authentic smoky depth to mimic street corn.

Build the Salad:

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

Make the Dressing:

In a smaller bowl whisk together mayonnaise freshly squeezed lime juice ground cumin paprika chili powder hot sauce salt and pepper until creamy and smooth with no visible spice clumps.

Combine and Finish:

Pour the dressing over the salad and toss gently with two large spoons to coat each noodle and vegetable evenly. Taste and adjust seasoning if needed. Serve immediately for best flavor or chill uncovered for one to two hours to let flavors meld.

Feta cheese is my star ingredient here Its salty tang pops in every bite creating little layers of flavor that keep you coming back for more. One summer BBQ my brother devoured most of the bowl before the grill was even ready which says it all.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best freshness wait to add avocado and toss with dressing just before serving if you are making this ahead for a party.

Ingredient Substitutions

Swap Greek yogurt for mayonnaise for a lighter tangy finish. Cotija cheese works beautifully in place of feta for a more authentic Mexican flavor. Vegetarians can leave out bacon and increase black beans or add roasted bell peppers for extra texture and nutrition.

Serving Suggestions

This pasta salad shines on its own or pairs wonderfully with grilled chicken steak or roasted veggies. Spoon some into lettuce leaves for an easy to eat handheld salad at barbecues or picnics.

This Mexican Street Corn Pasta Salad is an easy crowd-pleaser that captures the flavors of elote in every bite. Serve chilled or at room temperature for best results.

Common Questions About the Recipe

→ What pasta shape works best?

Short, sturdy shapes like radiatori, rotini, or penne are ideal as they hold the dressing and ingredients well.

→ Can fresh corn be used instead of canned?

Yes, fresh corn adds extra sweetness and benefits from charring in a hot skillet for added depth of flavor.

→ How to adapt this dish for vegetarians?

Omit the bacon and add extra black beans or roasted vegetables for more substance and texture.

→ How long do leftovers last?

Store in an airtight container in the fridge for up to three days. Toss gently before serving.

→ Is the dish spicy?

Jalapeño and chili powder create a mild heat that can be adjusted or omitted based on preference.