Mexican Street Corn Pasta Salad

This Mexican Pasta Salad recipe features bowtie pasta, corn, jalapeños, red onion, bacon, cheddar, and Cotija cheese, all tossed in a creamy, zesty lime dressing with and a hint of sriracha—perfect for BBQs, potlucks, and summer picnics.

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No summer meal is complete until there is either a pasta salad or a potato salad out on the table and this Elote pasta salad is guaranteed to be a hit at your next get together. Crisp bacon, sweet corn, tangy red onion, creamy cheeses and dressing with a little extra kick from diced jalapeño and sriracha sauce combine to make a salad that is bursting with flavor in every single bite. I

nspired by the deliciously juicy and creamy Mexican street food, Street corn pasta salad is a big time favorite in our family and I know it will be in yours, too.

Why You’ll Love This Recipe

• This Mexican street corn pasta salad recipe is straightforward to assemble and only takes about 25 minutes to prepare before you leave it to chill.
• This is a great side dish, but it’s so filling you could totally use it in a pinch as a whole meal.
• This is a pasta salad that needs to chill for at least an hour before serving to really let the flavors meld together which means you have lots of time to prepare any other dishes you will be serving.

Ingredients for Mexican Street Corn Pasta Salad

• Bowtie pasta – Farfalle is such a classic to use for pasta salad but feel free to use any small, sturdy shape like fusilli or ditalini pasta.
• Corn – Frozen corn is so easy to use, just toss it into the boiling pasta water. You can also use grilled corn on the cob or even canned corn kernels.
• Red onion – Diced red onion offers a little more tang than a white or yellow onion.
• Jalapeño pepper – Remove the seeds and membranes to tame the heat.
• Bacon – Use your favorite type of bacon and chop it up to add to this salad.
• Cheddar cheese – Shred your own block of cheddar, it is so much tastier than the pre-shredded.
• Cotija cheese – This traditional Mexican cheese can be tricky to find, but is so worth the search. You can substitute feta cheese for a similar flavor and texture if necessary.
• Mayonnaise – Full fat mayo will give the best dressing. The dressing in a pasta salad is meant to help bind the salad together.
• Sour cream – Again, go for full fat to get the best flavor.
• Lime juice – Use fresh or bottled lime juice. Fresh is great because you can also cut some lime wedges for garnish.
• Sriracha sauce – Add a little bit of a kick to your pasta salad with this bright red, tangy sauce.

How To Make Mexican Street Corn Pasta Salad

1. Boil pasta in salted water according to package instructions. Add frozen corn for the last two minutes. Drain and rinse with cold water and place cooked pasta and corn in a large bowl.
2. If using corn on the cob, cut corn off cobs and add to the pasta.
3. Add diced red onion, chopped bacon, jalapeño and both cheeses.
4. In a small bowl, whisk together mayo, sour cream, lime juice and sriracha sauce.
5. Pour dressing over the ingredients in the large bowl and mix well to combine.
6. Cover and chill at least an hour before serving.

Storage

Store leftover pasta salad in the fridge in an airtight container up to 4 days.

Get your favorite serving bowl out and serve this pasta salad as a side tonight. Your family will flip for it and you’ll have your new favorite dish to bring to start bringing to potlucks!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

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Mexican Street Corn Pasta Salad

Mexican Pasta Salad is a flavorful summer side made with bowtie pasta, corn, bacon, cheeses, and a creamy lime-sriracha dressing.

Prep:15 minutes mins

Cook:10 minutes mins

Chilling Time:1 hour hr

Total:1 hour hr 25 minutes mins

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Equipment

• Pot
• Colander
• Large mixing bowl
• Small mixing bowl
• Measuring Cups and Spoons
• Cutting board
• Sharp knife

Ingredients

For the salad:

• ▢ 1 pound bowtie pasta
• ▢ 3 cups frozen corn (or 4-5 ears of corn)
• ▢ ½ cup red onion diced
• ▢ ½ cup jalapeño pepper diced
• ▢ 6 strips bacon cooked and chopped
• ▢ ½ cup cheddar cheese finely shredded
• ▢ ½ cup Cotija cheese finely shredded

For the dressing:

• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 2 Tablespoons lime juice
• ▢ 1 teaspoon sriracha sauce

Instructions

• Boil the pasta according to the package instructions in a large pot of salted water. If using frozen corn, add it to the pot with the pasta for the last 2 minutes. Drain and rinse with cold water. Place the cooled, drained pasta and corn in a large bowl.
• If using corn on the cob, Cut the corn off of each of the cobs. Add the corn to the pasta.
• Add in the diced red onion, chopped bacon, diced jalapeño pepper and both the cheeses.
• In a small bowl, whisk together the mayo, sour cream, lime juice and sriracha sauce.
• Pour the dressing over the ingredients in the bowl and mix well to combine.
• Cover and chill until serving, at least 1 hour.

Tips

Store leftover pasta salad in the fridge in an airtight container up to 4 days.

Nutrition Information

Calories: 524kcal (26%), Carbohydrates: 60g (20%), Protein: 15g (30%), Fat: 26g (40%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 41mg (14%), Sodium: 518mg (23%), Potassium: 409mg (12%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 365IU (7%), Vitamin C: 8mg (10%), Calcium: 132mg (13%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

How To Serve Mexican Street Corn Pasta Salad

Pasta salad is a staple at every family get together and it goes so well with so many other dishes. Whether we are grilling burgers and hot dogs or serving saucy Slow Cooker BBQ Chicken, this Mexican street corn salad goes perfectly. It’s so easy to throw together a nice creamy coleslaw, too.

Mexican street corn pasta salad is also a great side to add to taco Tuesday no matter what type of tacos we are having. And don’t forget to whip up a batch of margaritas or palomas!

More Great Pasta Salad Recipes

• A twist on the classic sandwich, BLT Pasta Salad is definitely a crowd pleaser. Crispy bacon, lettuce, juicy tomatoes and a tangy, creamy dressing tossed with pasta make this one a winner.
• Packed with protein from white beans and pine nuts, Italian Pesto Pasta Salad is great as a side or even on it’s own for lunch. It’s simple to assemble and filled with flavor.
• At the top of everyone’s favorite pasta salads list is usually a Greek Pasta Salad. Such a classic dish with bell pepper, cucumber, lemon and dill to satisfy your tastebuds.
• Big family favorite, Bacon Ranch Pasta Salad is full of crispy bacon, peas and shredded carrots in a perfectly creamy ranch dressing.