Mexican Street Corn Pasta Salad with charred corn, black beans, bell peppers, cheese, bacon and fresh herbs with a creamy chili-lime dressing. Irresistible summer side dish.
My daughter mentioned 2 or 10 times “we” should make Mexican Street Corn. If you have adult children, you know that translates to “Mom, make this next time I’m over”.
The truth is, slathering mayonnaise and cheese on beautiful summer corn didn’t appeal to me but to prevent an 11th ‘request’, I made it.
This Mexican Street Corn is the baby of pasta salad and Mexican Street Corn – charred corn, beans, vegetables, bacon tossed in a creamy chili-lime dressing.
Why this recipe works:
- It’s a pasta salad with attitude and the perfect blend of pasta salad and Mexican Street Corn.
- Easy side that goes with almost everything!
- The creamy, spicy citrus dressing has an explosion of flavors that takes this salad to the next level.
What is Mexican Street Corn?
Mexican Street Corn (elote) is classic street food where whole ears of corn grilled and slathered with mayo, lime and chili powder and sprinkled with cheese.
What’s in Mexican Street Corn Pasta Salad?
Pasta Salad:
- any short pasta
- bacon cooked to crisp + drippings
- fresh sweet corn, frozen or fire-roasted canned corn
- shallot
- bell pepper any color
- fresh jalapeno
- black beans drained and rinsed
- queso fresco cheese
- cilantro
Dressing:
- The base: mayonnaise, sour cream, lime juice and zest
- Spices: cumin, chili powder, garlic powder, cayenne pepper,
- salt and pepper
- A little honey to balance the flavors.
How to make Mexican Street Corn Pasta Salad:
Whisk dressing ingredients together in a small bowl. Refrigerate until ready to use.
Cook pasta (any short pasta works well) per package directions to al dente then drain and set aside.
While the pasta is cooking, cook bacon to lightly crisp in a large skillet. Remove from the skillet, cool and chop into bite size pieces
Remove all but one tablespoon of bacon drippings then remove corn kernels from the ears of corn and add to the same skillet.
and sauté over medium-high heat 2-3 minutes until lightly browned. Note: some kernels may pop – this is normal.
Add pasta salad ingredients to a large bowl.
Top with dressing. Gently stir well to combine. Cover and refrigerate at least 10 minutes to let the flavors come together then enjoy
Subs and variations:
- Use any short pasta you may already have on hand.
- Grill the corn on the outdoor grill instead of a skillet (though you won’t get the bacon-y flavor).
- Cotija cheese or even feta cheese instead.
- Greek yogurt can be added instead of sour cream.
- Fresh sweet corn, frozen or canned fire-roasted corn can be used.
- Red onion can be used instead of shallot.
What to do with leftover pasta salad:
Leftover Mexican pasta salad can be stored in an airtight container in the fridge up to 3 days.
What to serve with pasta salad:
Any of these delicious recipes would go perfectly with this salad:
More favorite summer side dishes:
5 Ingredient Pesto Tortellini Salad
Enjoy!
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Mexican Street Corn Pasta Salad
Ingredients
PASTA SALAD:
- 2 cups short pasta such as elbow macaroni
- 4-5 strips bacon cooked to lightly crisp (reserve 1T drippings
- 3-4 ears fresh corn or 2 cups frozen
- 2 tablesoons shallot finely chopped
- 1 1/2 cups bell pepper any color, diced
- 2 tablespoons fresh jalapeno minced
- 1/2 cup black beans canned/rinsed and drained
- 3 tablespoons cilantro chopped
- 1/2 cup queso fresco cheese or more to taste
THE DRESSING:
- ecumin 1/2 teaspoonchili powder 1/2 teaspoon garlic powder 1/4 teasooncayenne pepper small pinch1 tablespoon honeysalt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice + zest from half of one lime
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 pinch ground cayenne pepper
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Whisk dressing ingredients together in a small bowl. Refrigerate until ready to use.
- Cook pasta (any short pasta works well) per package directions to al dente then drain and set aside.
- While pasta is cooking, cook bacon to lightly crisp. Remove from the skillet, cool and chop into bite size pieces. RESERVE 1 tablespoon of bacon drippings!
- Add corn to the same skillet. Sauté over medium-high heat 2-3 minutes or until lightly browned. Note: some kernels may pop – this is normal.
- Add pasta salad ingredients to a large bowl. Top with dressing. Gently stir well to combine. Cover and refrigerate at least 10 minutes to let the flavors come together then enjoy.
This is a perfect salad for summertime. Mama always fried her fresh corn in bacon grease….gives it a wonderful flavor. This will definitely be seen on our table next week. Pinned. Happy weekend, my friend.
Good Monday morning Mary! That bacon grease sure does give anything great flavor. My husband likes to say it could make a paper bag taste good — of course he’s kidding we’ve never tried it! 🙂 You must have picked up a lot of tips from your mom. She sounds like a great cook and she obviously raised a kind and good woman. Enjoy the week!