This Creamy Mexican Street Corn Pasta Salad takes all the addictive flavors of classic elote sweet corn, tangy lime, and spicy chili and transforms them into a crowd-pleasing pasta dish. Loaded with fresh avocado, black beans, and savory Cotija cheese, it is a vibrant side that steals the show at any summer BBQ.
With a rich, zesty dressing and plenty of crunch, this salad is the perfect fusion of comfort food and fresh, bright flavors.
Recipe Details
- Flavor Profile: It captures the essence of street corn with sweet corn kernels and a creamy mayo-lime dressing, spiced with chili powder, cumin, and a kick of Sriracha.
- Texture: Tender mini bowtie pasta contrasts with the crisp pop of corn, creamy avocado chunks, and the crumbly texture of Cotija cheese.
- Time: 15 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and chopping fresh veggies.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a large mixing bowl for assembly. A small bowl and whisk are needed for the dressing. The ingredients rely on frozen corn (charred or steamed), fresh herbs like cilantro and green onions, and pantry staples to create the signature sauce.
Ingredient Notes
- Mini Bowtie Pasta – The “mini” size is perfect here because it matches the size of the corn and beans, making it easy to get a bit of everything in one bite.
- Frozen Corn – You need 3 cups. Frozen corn is sweet and convenient. You can steam it, but charring it in a skillet adds an authentic smoky “street corn” flavor.
- Cotija Cheese – This crumbly Mexican cheese adds a salty, milky finish. Feta cheese makes a great substitute if you can’t find Cotija.
- Avocado – Diced avocado adds essential creaminess. Dice it last to keep it green and fresh.
- Black Beans – While not traditional in elote, black beans add fiber and protein, turning this side into a heartier salad.
- Jalapeño – Finely diced jalapeño adds a fresh, crisp heat. Remove seeds for less spice.
- Mayo – Real mayonnaise forms the rich base of the elote-style dressing.
- Lime – You will use both the juice and zest for maximum citrus punch.
Add-ins and Substitutions
- Protein – Grilled chicken or shrimp tossed into the salad makes this a complete meal.
- Spice – Increase the Sriracha or chili powder if you like it hot, or add a dash of cayenne pepper.
- Vegetables – Diced red bell pepper or cherry tomatoes would add extra color and sweetness.
How to Make Creamy Mexican Street Corn Pasta Salad
- Cook Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook the mini bowtie pasta according to package directions until al dente. Drain, rinse under cold water for 15 seconds to stop the cooking, shake off excess water, and let it dry completely.
- Prepare Corn: Cook the frozen corn according to your preference (steaming is quick, but pan-searing in a hot skillet with a little oil until charred is highly recommended for flavor). Let it cool.
- Veggie Prep: Finely dice the green onions, cilantro, and jalapeño. Drain and rinse the black beans. Dice the avocado last to keep it fresh. Note: The smaller the dice, the better, so every bite is balanced!
- Make Dressing: In a small bowl, whisk together the mayo, chili powder, paprika, cumin, Sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill in the fridge until ready to use.
- Assemble: In a large bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeños, black beans, and Cotija cheese. (If not eating right away, wait to add the cheese and avocado until serving). Drizzle with the dressing and gently toss to coat everything evenly. Serve immediately!
Pro Tip: For the best “street corn” flavor, char your corn! Heat a cast-iron skillet over high heat with a little oil and cook the thawed corn until it starts to brown and pop. This smoky flavor elevates the entire salad.
Recipe Tips
- Dry Pasta: Make sure your pasta is dry after rinsing. If it’s wet, the creamy dressing will slide right off the noodles and pool at the bottom of the bowl.
- Chill the Dressing: Letting the dressing sit in the fridge for even 10-15 minutes helps the flavors meld and thicken slightly.
- Avocado Handling: If making ahead, toss the diced avocado in a little extra lime juice before adding it to the salad to help prevent oxidation.
FAQs
- Can I use fresh corn? Absolutely! Slice the kernels off about 3-4 ears of fresh corn. You can use them raw for crunch or sauté them briefly.
- Is this spicy? It has a mild kick from the jalapeño and Sriracha. You can omit the jalapeño or seeds to make it very mild.
- How do I store leftovers? Store in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it will still taste good.
Serving Suggestions
- Tacos: This is the ultimate side dish for fish tacos or carne asada.
- BBQ: Serve alongside burgers or grilled chicken skewers.
- Dip: It’s actually delicious scooped up with tortilla chips!
Make This Recipe in Advance
- Prep: You can cook the pasta and corn and make the dressing a day in advance. Store them in separate containers.
- Assembly: Toss the ingredients together just before serving to keep the vegetables crisp and the avocado green.
Creamy Mexican Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 6-8 Side Servings 1x
- Diet: Vegetarian
Description
This Creamy Mexican Street Corn Pasta Salad takes all the addictive flavors of classic elote sweet corn, tangy lime, and spicy chili and transforms them into a crowd-pleasing pasta dish. Loaded with fresh avocado, black beans, and savory Cotija cheese, it is a vibrant side that steals the show at any summer BBQ. With a rich, zesty dressing and plenty of crunch, this salad is the perfect fusion of comfort food and fresh, bright flavors.
Ingredients
The Salad Base
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn (thawed)
- 1/2 cup black beans (canned), drained and rinsed
- 1 large avocado, diced
- 1/3 cup Cotija cheese, crumbled (or Feta)
- 3 green onions, finely diced
- 1/2 cup fresh cilantro, finely chopped
- 1 tablespoon jalapeño, finely diced (seeds removed for less heat)
The Creamy Elote Dressing
- 1/2 cup mayonnaise
- 2 large limes (needs approx. 3 tbsp juice + 1/4 tsp zest)
- 1 teaspoon Sriracha
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
Cook Pasta
Boil water in a large pot with 1 tablespoon of salt. Boil: Cook the mini bowtie pasta according to package directions until al dente. Cool: Drain and rinse under cold water for 15 seconds to stop the cooking. Shake off excess water thoroughly and let it dry.
Prepare Corn
Cook the corn according to preference. Recommended: Heat a skillet with a little oil over high heat and pan-sear the corn until it starts to brown and char (this adds the smoky “street corn” flavor). Let cool.
Veggie Prep
Finely dice the green onions, cilantro, and jalapeño. Tip: Dice the avocado last to prevent browning.
Make Dressing
In a small bowl, whisk together the mayo, chili powder, paprika, cumin, Sriracha, 1/4 tsp lime zest, and 3 tablespoons lime juice. Season: Add 1/4 tsp salt and 1/8 tsp pepper (adjust to taste). Chill in the fridge until needed.
Assemble
In a large mixing bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeños, black beans, and Cotija cheese. Note: If making ahead, add the cheese and avocado just before serving.
Serve
Drizzle the dressing over the salad and gently toss until everything is evenly coated. Serve immediately.
Notes
Char the Corn: For the best flavor profile, don’t just steam the corn. Charring it in a cast-iron skillet creates a smoky depth that elevates the entire dish.
Dry Pasta is Key: Ensure your pasta is dry after rinsing. If it is wet, the creamy dressing will slide off the noodles and pool at the bottom of the bowl.
Cheese Substitute: If you cannot find Cotija, Feta cheese is a great alternative that offers a similar salty, crumbly texture.
Storage: This salad keeps well for 2 days in the fridge. The avocado may brown slightly, but the lime juice in the dressing helps slow down oxidation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Salad
- Method: Boiling / Mixing
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 360
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: mexican street corn pasta salad, elote salad recipe, summer bbq sides, bowtie pasta salad, creamy pasta salad, vegetarian bbq recipes, potluck ideas
