When I first made this Mexican Street Corn Pasta Salad, I knew I had stumbled upon something special. The moment I tossed the pasta with the sweet, smoky corn and creamy dressing, the flavors transported me straight to a summer street fair. This recipe quickly became one of my go-to dishes for family gatherings, potlucks, and even casual weeknight dinners. It’s vibrant, colorful, and bursting with flavor, yet surprisingly simple to prepare.
You will love this recipe because it balances the sweetness of fresh corn with the smoky, savory notes of the grilled vegetables and creamy dressing. The combination of textures—from tender pasta to crisp bell peppers—creates a dish that’s both satisfying and refreshing. Every bite is lively and flavorful, making it impossible not to go back for seconds.
This pasta salad is incredibly versatile. You can serve it as a side dish alongside grilled chicken or turkey bacon, or make it a main course by adding extra protein such as chicken ham or beans. It works well warm or chilled, making it perfect for any season. Whether you’re preparing a picnic lunch, a summer barbecue, or a weeknight dinner, this dish adapts beautifully to your needs.
Another great aspect is its affordability. Most ingredients are pantry staples or inexpensive fresh produce. Sweet corn, pasta, bell peppers, and a handful of basic spices come together to create a dish that looks and tastes gourmet without breaking the budget.
Ingredients for Mexican Street Corn Pasta Salad
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3 cups cooked pasta (penne or rotini works best)
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2 cups fresh or frozen corn, grilled or roasted
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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½ cup chopped green onions
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1 cup mayonnaise
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½ cup sour cream
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp garlic powder
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Salt and pepper to taste
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½ cup crumbled cotija cheese or feta (optional)
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Fresh cilantro for garnish
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4 slices turkey bacon, cooked and crumbled
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½ cup diced chicken ham
How to Prepare Mexican Street Corn Pasta Salad
Preparing this Mexican Street Corn Pasta Salad is simple, and the process is just as enjoyable as the final dish. By following each step carefully, you’ll achieve a perfectly balanced salad full of vibrant flavors and textures.
Step-by-Step Instructions
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Cook the pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
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Prepare the corn: While the pasta is cooking, grill or roast the corn. For fresh corn, remove the husks, brush with a little oil, and grill over medium heat until slightly charred. For frozen corn, toss it with a small amount of oil and roast in the oven at 200°C (400°F) for 10–12 minutes until lightly browned. Let the corn cool slightly.
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Cook the turkey bacon and chicken ham: In a skillet over medium heat, cook the turkey bacon until crispy. Remove and drain on paper towels, then crumble into bite-sized pieces. Dice the chicken ham into small cubes and lightly sauté in the same skillet for 2–3 minutes to enhance flavor.
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Prepare the dressing: In a medium mixing bowl, combine mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning if necessary.
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Combine the ingredients: In a large mixing bowl, add the cooled pasta, grilled corn, diced bell peppers, chopped green onions, crumbled turkey bacon, and chicken ham. Pour the dressing over the mixture and gently toss until all ingredients are evenly coated.
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Add cheese and garnish: Sprinkle crumbled cotija or feta cheese over the salad, then garnish with fresh cilantro. Mix lightly to distribute evenly.
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Chill before serving: For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. You can serve it chilled or at room temperature depending on your preference.
This recipe is quick and easy, taking under 45 minutes from start to finish if you multitask efficiently. It’s highly customizable; you can swap bell peppers for cherry tomatoes, add avocado for creaminess, or include black beans for extra protein.
Because it combines familiar ingredients with a vibrant, flavorful twist, this Mexican Street Corn Pasta Salad is popular with many people. It works beautifully as a picnic dish, a potluck favorite, or a side dish to grilled meats, making it a versatile and crowd-pleasing option for any occasion.
Print
Tasty Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines tender pasta, sweet grilled corn, crisp bell peppers, and a creamy, smoky dressing. Enhanced with turkey bacon and chicken ham, it’s perfect for picnics, potlucks, or weeknight dinners. Quick to prepare and highly customizable, it’s a crowd-pleasing favorite.
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
- 3 cups cooked pasta (penne or rotini)
- 2 cups fresh or frozen corn, grilled or roasted
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup chopped green onions
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- ½ cup crumbled cotija cheese or feta (optional)
- Fresh cilantro for garnish
- 4 slices turkey bacon, cooked and crumbled
- ½ cup diced chicken ham
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and rinse under cold water. Set aside.
- Grill or roast the corn: Brush fresh corn with oil and grill until charred, or roast frozen corn in the oven at 200°C (400°F) for 10–12 minutes. Cool slightly.
- Cook turkey bacon and chicken ham: In a skillet over medium heat, cook turkey bacon until crispy, drain, and crumble. Dice chicken ham and sauté lightly for 2–3 minutes.
- Prepare the dressing: Whisk together mayonnaise, sour cream, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth. Adjust seasoning if needed.
- Combine ingredients: In a large bowl, mix pasta, corn, bell peppers, green onions, turkey bacon, and chicken ham. Pour in the dressing and toss to coat evenly.
- Add cheese and garnish: Sprinkle crumbled cotija or feta and fresh cilantro. Mix lightly.
- Chill and serve: Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
For extra flavor, roast the bell peppers before adding them.
Adjust spices according to your taste preference.
Can be made vegetarian by omitting turkey bacon and chicken ham.
- Prep Time: 20
- Cook Time: 20
FAQs
Can I make this pasta salad ahead of time?
Yes, this salad can be prepared a few hours or even a day in advance. Refrigerate in an airtight container and toss gently before serving to refresh the flavors.
Can I use frozen corn instead of fresh corn?
Absolutely. Frozen corn works perfectly. Roast it in the oven with a little oil for 10–12 minutes to achieve a slightly charred, smoky flavor.
Is this salad suitable for meal prep?
Yes, it keeps well in the refrigerator for up to 3 days. Keep the dressing separate if you want to maintain maximum freshness and toss just before eating.
Can I make it vegetarian?
Certainly. Simply omit the turkey bacon and chicken ham, and consider adding black beans or grilled vegetables for extra protein.
What pasta works best for this salad?
Short pasta shapes like penne, rotini, or bowtie pasta hold the dressing and mix-ins well, but feel free to use your favorite shape.
How spicy is this salad?
The salad has a mild smoky heat from the paprika and chili powder. You can adjust the amount to suit your taste, or add a pinch of cayenne for extra kick.