Mexican Street Corn Pasta Salad Recipe Will Be Your New Go-To for Summer BBQs!

Bright, bold, and packed with that irresistible charred sweetness of Mexican street corn, this pasta salad brings fiesta vibes straight to your summer table. With a creamy, tangy dressing and smoky spices, it feels like a delicious crossroad between vibrant street food and backyard BBQ classics.

What makes this salad truly stand out is how it balances fresh ingredients and smoky depth, tastes good with Hawaiian Grilled Chicken, and Brazilian Lemonade. It’s an effortless dish that borrows from global grilling techniques yet feels perfectly at home with a cold drink in hand.

Whether you’re feeding a crowd or just craving something fresh and flavorful, this salad invites you to mix, match, and experiment with layers of spice, sweetness, and zest. It’s comfort food with a passport—ready to elevate your summer gatherings.

Flavor Bomb Alert!

• Trust me, once you taste it, this salad will become your new “must bring” for every cookout and picnic.
• The first time I made this, I couldn’t believe how well the smoky corn paired with creamy pasta—perfect for when you want summer vibes in every bite.
• It quickly became my go-to at BBQs because it’s easy to prep ahead and holds up well even on hot days, making it ideal for outdoor gatherings.
• I love adding a squeeze of fresh lime and a sprinkle of cilantro, which keeps the flavors lively and lets me tailor the heat just how I like it.
• This dish has surprisingly become a healthy favorite too—full of fresh veggies and just enough indulgence to satisfy without weighing you down.

Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad is a creamy, zesty twist on elote, loaded with tender pasta, roasted corn, smoky bacon, black beans, and avocado. Tossed in a chili-lime mayo dressing, it’s bright, bold, and bursting with texture—perfect for BBQs, picnics, or a satisfying lunch.

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Prep Time 25 minutes mins

Cook Time 9 minutes mins

Total Time 34 minutes mins

Course Salad

Cuisine Mexican

Servings 6 people

Calories 692 kcal

Equipment

• Large pot
• Colander
• Mixing bowls (small and large)
• Whisk
• Cutting board
• Chef’s knife
• Measuring spoons

Ingredients

  

Salad

• 3 cups frozen corn see note 1
• 1/2 cup black beans canned, drained and rinsed
• 1 tablespoon finely diced jalapeño
• 1/2 bunch cilantro 1/2 cup finely diced
• 2 cups mini bowtie pasta measured uncooked
• 1 large avocado diced
• 8 slices bacon cooked & finely diced
• 3 green onions 1/3 cup finely diced
• 1/3 cup cotija cheese
• Dressing

Dressing

• 2 large limes
• 1/8 teaspoon ground cumin
• 1/2 cup mayo
• 1 teaspoon Sriracha
• 1/4 teaspoon paprika
• Salt and pepper
• 1/2 teaspoon chili powder

Instructions

 

• Bring 12 cups of salted water to a boil and cook the pasta until al dente.
  
• Drain, rinse briefly under cold water, and let it dry completely.
  
• While the pasta cooks, grill or sauté the corn, then dice the green onions, cilantro, jalapeño, and cooked bacon.
  
• Rinse the black beans and dice the avocado just before assembling.
  
• In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, lime zest, lime juice, salt, and pepper to make the dressing. In a large bowl, toss together the pasta, corn, avocado, beans, veggies, bacon, and cheese.
  
• Add the dressing and mix gently.
• Serve right away, or wait to add bacon, cheese, and avocado until just before serving.
  

Notes

• Cotija is traditional, but crumbled feta or queso fresco work well as substitutes.
• Short pasta with nooks—like rotini, penne, or shells—holds dressing and toppings best. Avoid long noodles.

Try More Salad Recipes Like This!

1. Mediterranean Greek Potato Salad
2. Hellmann’s Potato Salad 
3. Greek Pasta Salad 
4. Autumn Chopped Salad
5. Elote Salad