Our delicious and super easy Mexican Street Corn Pasta Salad is great to serve at your summer party or any time of the year.

It’s a crowd-pleaser, with fresh veggies, corn, and a new take on a regular pasta salad.

This pasta salad recipe is a great side to bring to your next backyard barbecue get-together. Enjoy!

Mexican Street Corn Pasta Salad

When summertime arrives, we all know what time it is, right? With the warm weather comes some of our favorite foods like barbecue meats and veggies, icebox frozen pies, and anything resembling a taco.

Speaking of tacos, we are making our Mexican Street Corn Pasta Salad. Yeah, we know it’s so not a taco, it does have many of the same ingredients.

We’ve made a blinged-out pasta salad with solid foodie street cred.

Let’s see. Our loaded version contains black beans, fresh-off-the-cob sweet corn, green and red bell peppers, jalapeños, cheese, red onion, fresh cilantro, and Ditali pasta.

And because this is a definite nod to Mexican street corn, there’s also mayo and chili lime seasoning.

I also tossed in some cucumbers because they were in the fridge, and I had to use them, so there’s that.

Any good pasta salad begins with pasta; in this case, I used Ditali No. 55 pasta.

I like this pasta because it looks super dope. I also love the barrel shape because it allows all the goodness to get inside and become little flavor bombs.

Prepare the pasta first and after draining off the water using a colander, put the pasta into a bowl and toss those little suckers with a tablespoon of EVOO.

Afterward, chill the pasta bowl in the fridge until you’re ready to mix it with the other ingredients.

Next, grab four cobs of sweet corn and your corn peeler and let it do its thing.

Then, place those little golden kernels into a skillet, toss in a half stick of unsalted butter, and pan-fry the corn until the kernels are soft. At this time, you can also add a little bit of flaky sea salt and freshly cracked black peppercorns.

Spoon the corn into the bowl with the pasta and return it to the fridge.

Now, it’s time to add some fresh cilantro.

The use of cilantro absolutely ties this dish to its Mexican roots, and like so many dishes, cilantro has a way of freshening up and brightening a dish so it can live its best life!

Another indispensable ingredient is chili and lime seasoning; you absolutely shouldn’t refer to Mexican street corn if you aren’t going to use chili and lime seasoning.

Although crumbled thick-cut bacon isn’t an ingredient in traditional Mexican street corn, I think being a rule breaker isn’t always a bad thing.

It elevates this recipe to new heights!

At this point, things are coming together quite nicely, but there’s one more thing I need to add: the cheese.

Using freshly grated Parmigiano-Reggiano elevates this recipe.

How to Make a Loaded Mexican Corn Salad

Serving Size: 8-10

Ingredients:

1 pound Ditali pasta no. 55 cooked and strained (elbow macaroni works well, too)
pinch of sea salt
freshly sea salt and black peppercorns to taste
3-4 sweet corn on the cob with the kernels removed
1/2 stick of unsalted butter
1 1/2 tablespoons extra virgin olive oil
1 1/2 cups mayo
1 can black beans drained and rinsed
1/2 cup chopped cilantro
1 1/2 cups shredded Parmigiano Reggiano cheese
1/2 green bell pepper, chopped with the seeds and ribs removed
1/2 red bell pepper, chopped with the seeds and ribs, removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers, with the skin partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice
Sprigs of fresh parsley and cilantro for garnish
crumbled bacon (optional)

Directions:

You can prep the veggies ahead of time (a day before is fine) or cut them up fresh. Do what is convenient for you.
Remove the corn from the cob and sauté with 1/2 stick of unsalted butter in a skillet over medium-high heat. Cook for about five minutes, adding flaky sea salt and freshly cracked black peppercorns to taste. Remove from heat and allow the corn to cool.
Cook the pasta according to the package instructions, adding a pinch of sea salt to the boiling water. Cook until al dente, then strain off excess water. Transfer the pasta to a large mixing bowl, drizzle with extra virgin olive oil, and toss to coat it to prevent it from sticking together.
Add 1 1/2 cups of mayonnaise, 1 1/2 tablespoons of olive oil, 2 tablespoons of chili lime seasoning, and 1 tablespoon of fresh lime juice to the pasta. Mix well.
Fold in the 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 2 diced jalapeños, 1/4 cup of cucumbers, 1 can of black beans, 1/2 cup of chopped cilantro, corn kernels, and 1 1/2 cups of Parmigiano-Reggiano cheese until all the ingredients are thoroughly combined.
Place into a serving bowl and place in the fridge to chill for thirty (30) minutes.
Serve. You can add fresh parsley and cilantro for garnish.

Note. If you don’t want all the extra veggies, bacon, etc in your pasta salad, you can use fewer ingredients and still have a delicious pasta salad.

Ingredients:

1 pound pasta
pinch of sea salt
3-4 cobs of sweet corn with the kernels removed
1/2 stick of unsalted butter
1 cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons chili-lime seasoning
1/2 cup chopped cilantro
1/2 tablespoon of fresh lime juice
1 cup grated Parmigiano-Reggiano cheese
Sprigs of fresh parsley and cilantro for garnish

Mexican Street Corn Pasta Salad

Our delicious and super easy Mexican Street Corn Pasta Salad is great to serve at your summer party or any time of the year. It's a crowd-pleaser, with fresh veggies, corn and a new take on a regular pasta salad.

5 from 2 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 2502kcal

Author: This Worthey Life

Ingredients

1 pound Ditali pasta no. 55 cooked and strained elbow macaroni works well, too
pinch of sea salt
freshly sea salt and black peppercorns to taste
3-4 sweet corn on the cob with the kernels removed
1/2 stick of unsalted butter
1 1/2 tablespoons extra virgin olive oil
1 1/2 cups mayo
1 can black beans drained and rinsed
1/2 cup chopped cilantro
1 1/2 cups shredded Parmigiano Reggiano cheese
1/2 green bell pepper chopped with the seeds and ribs removed
1/2 red bell pepper chopped with the seeds and ribs, removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers with the skin partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice
Sprigs of fresh parsley and cilantro for garnish
crumbled bacon optional

Instructions

You can prep the veggies ahead of time (a day before is fine) or cut them up fresh. Do what is convenient for you.
Remove the corn from the cob and sauté with 1/2 stick of unsalted butter in a skillet over medium-high heat. Cook for about five minutes, adding flaky sea salt and freshly cracked black peppercorns to taste. Remove from heat and allow the corn to cool.
Cook the pasta according to the package instructions, adding a pinch of sea salt to the boiling water. Cook until al dente, then strain off excess water. Transfer the pasta to a large mixing bowl, drizzle with extra virgin olive oil, and toss to coat it to prevent it from sticking together.
Add 1 1/2 cups of mayonnaise, 1 1/2 tablespoons of olive oil, 2 tablespoons of chili lime seasoning, and 1 tablespoon of fresh lime juice to the pasta. Mix well.
Fold in the 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 2 diced jalapeños, 1/4 cup of cucumbers, 1 can of black beans, 1/2 cup of chopped cilantro, corn kernels, and 1 1/2 cups of Parmigiano-Reggiano cheese until all the ingredients are thoroughly combined.
Place into a serving bowl and place in the fridge to chill for thirty (30) minutes.
Serve. You can add fresh parsley and cilantro for garnish.

Video

Notes

How to make a Loaded Mexican Corn Salad (if you want to jazz it up a bit)

Ingredients:

1 pound Ditali pasta no. 55 cooked and strained (elbow macaroni works well too)
pinch of sea salt
1 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 can black beans drained and rinsed
3-4 sweet corn on the cob with the kernels removed
1 1/2 cups shredded Parmigiano Reggiano cheese
1 1/2 cups mayo
1/2 green bell pepper, chopped with the seeds and ribs removed
1/2 red bell pepper, chopped with the seeds and ribs removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers, with the skin, partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice