Mexican Street Corn Pasta Salad
A vibrant, creamy pasta salad inspired by classic Mexican street corn (elote), featuring sweet corn, black beans, and cotija cheese tossed with al dente pasta in a tangy sour cream–based dressing. Perfect as a crowd-pleasing side dish or a light main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing, Sautéing
- Cuisine: Mexican-American
Ingredients
- Salad
- ▢2 cups mini bowtie pasta measured uncooked
- ▢3 cups frozen corn see note 1
- ▢3 green onions 1/3 cup finely diced
- ▢1/2 bunch cilantro 1/2 cup finely diced
- ▢1 tablespoon finely diced jalapeño
- ▢8 slices bacon cooked & finely diced
- ▢1/3 cup cotija cheese
- ▢1 large avocado diced
- ▢1/2 cup black beans canned, drained and rinsed
- Dressing
- ▢1/2 cup mayo
- ▢1/2 teaspoon chili powder
- ▢1/4 teaspoon paprika
- ▢1/8 teaspoon ground cumin
- ▢1 teaspoon Sriracha
- ▢2 large limes
- ▢Salt and pepper
Instructions
- Cook pasta according to the package until al dente; cool completely.
- Cook corn in a skillet over medium high heat until lightly charred.
- Dice veggies, bacon, and avocado. Drain and rinse black beans.
- Mix dressing ingredients: mayo or sour cream, spices, lime juice, salt, and pepper.
- Toss all ingredients together in a large bowl with dressing.
- Chill or serve immediately. Add avocado and cotija just before serving.
Notes
- Swap cotija cheese with queso fresco if preferred.
- Add chicken or shrimp for a protein-packed version.
- Best served fresh but stores well in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: ~350
- Sugar: ~4g
- Sodium: ~480mg
- Fat: ~18g
- Saturated Fat: ~5g
- Unsaturated Fat: ~11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: ~4g
- Protein: ~10g
- Cholesterol: ~10g
Find it online: https://bibodo.com/mexican-street-corn-pasta-salad/