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This image shows a top-down view of vibrant Mexican Street Corn Pasta Salad served in a clear glass bowl, resting on a clean white marble surface.

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
Cook Time 9 minutes
Total Time 34 minutes
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.
    This image shows rotini pasta cooking in boiling salted water inside a large stainless steel stockpot placed on a clean white marble countertop.
  • Drain, rinse briefly under cold water, and let it dry completely.
    This image shows freshly boiled rotini pasta sitting in a stainless steel colander over a white marble sink, drained and ready to cool.
  • While the pasta cooks, grill or sauté the corn, then dice the green onions, cilantro, jalapeño, and cooked bacon.
    This image shows corn being grilled in a black cast-iron skillet with small glass bowls of prepped cilantro, jalapeños, green onions, and diced bacon arranged on a white marble countertop.
  • Rinse the black beans and dice the avocado just before assembling.
    This image shows black beans being rinsed in a small stainless steel colander and freshly diced avocado on a white plate, all set on a white marble countertop.
  • 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.
    This image shows a small white ceramic bowl of creamy chili-lime dressing on a white marble countertop, with visible spices and a whisk beside it.
  • Add the dressing and mix gently.
  • Serve right away, or wait to add bacon, cheese, and avocado until just before serving.
    This image shows a serving of Mexican Street Corn Pasta Salad on a white ceramic plate with the salad bowl slightly visible in the background, all on a clean white marble surface.

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.