This Mexican Street Corn Pasta Salad is a vibrant and delicious twist on the classic street corn, combining gluten free pasta, grilled corn, and creamy dressing with a burst of zesty lime and chili flavors. Perfect for summer gatherings!
Looking for more gluten free pasta salads? Try my Dill Pickle Pasta Salad!
Every cookout needs a crazy good pasta salad like this one, but they also need good desserts! Try my Gluten Free Blueberry Cobbler!
🔍 Quick Look: Mexican Street Corn Pasta Salad
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 10
- 📊 Calories: ~413
- 🔥 Cook Method: Stove top
- 👩🍳 Main Ingredients: Pasta, Corn, Bacon
- ⭐ Difficulty: Very easy!
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Why You'll Love this Recipe
- It's bursting with big time flavor!
- It's a perfect cookout salad for summer!
- It can easily be meal prepped and made in advance.
Ingredients Needed
- Gluten Free Pasta-Use any pasta you'd like, but I love to use Jovial's pasta as it's organic and gluten free. They have grain free as well!
- Bacon-Cook this to your liking, I like it a bit soft still, not overly crunchy.
- Mayonnaise-So many store bought mayonnaises have inflammatory oils such as soybean and canola as the first ingredient. To make a healthy mayo and control the ingredients, I love making this Paleo Mayo! It's just as creamy and is made from healthy fats and protein.
- Cotija Cheese
- Cilantro-not pictured, but very vital to the overall flavor!
Substitutions and Variations
- Add cooked or rotisserie chicken to make this a full meal!
- Add cooked shrimp as a protein to make a full meal.
- Add chopped jalapenos, red peppers, or black beans!
How to Make Mexican Street Corn Pasta Salad
- Step 1: Cook the bacon according to package directions, then set aside to cool before chopping. Cook the pasta according to package directions as well, salting the water, then draining and setting aside.
- Step 2: Next and optionally, roast the corn. Drain the can of corn, and roast it in a skillet over medium heat with the salt and chipotle. Stir frequently and cook until most of the corn is slightly roasted, about 8 minutes. If you prefer a quicker method, simply add the corn in the next step.
- Step 3: While the above is cooking, make the dressing. Combine the mayonnaise, lime juice, salt, and chipotle powder and mix thoroughly.
- Step 4: When the everything has sufficiently cooled, combine everything-the pasta, bacon, corn, dressing, green onions, cotija cheese, and cilantro. Mix thoroughly, then top with more cotija cheese and cilantro to serve.
Mexican Street Corn Pasta Salad FAQ's
Can I make Mexican street corn pasta salad in advance?
You can make it in advance! In fact, the flavors get better over time. Make this a day in advance, and either make a little extra sauce to add before serving, or only mix in about half of the sauce and mix in the other half right before serving, so it's not dry.
How long does Mexican street corn pasta salad last in the fridge?
Store leftovers up to 3 days tightly wrapped or sealed in the fridge.
Suggested Serving Options
If you tried this Mexican Street Corn Pasta Salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant and delicious twist on the classic street corn, combining gluten free pasta, grilled corn, and creamy dressing with a burst of zesty lime and chili flavors. Perfect for summer gatherings, this dish offers a fun and flavorful way to enjoy the bold tastes of Mexican cuisine in a refreshing salad form.
Ingredients
- 12 oz. gluten free pasta
- 6 slices bacon
- 1 cup mayonnaise
- ½ cup sour cream
- ¾ tsp. salt split
- 1 tsp. chipotle powder split
- 1 lime juiced
- 15.25 oz. can of corn
- ½ cup cotija cheese crumbled
- 1 bunch green onions diced
Instructions
- Cook the pasta according to the package directions, being sure to salt the water. When it's finished, drain and set aside.
- Cook the bacon according to package directions your preferred way. When it's finished, allow it to cool then chop it or crumble it into bite sized pieces. Set aside.
- While the above is cooking, make the dressing. Combine the mayonnaise, lime juice, salt, and chipotle powder and mix thoroughly.
- Next and optionally, roast the corn. Drain the can of corn, and roast it in a skillet over medium heat with the salt and chipotle. Stir frequently and cook until most of the corn is slightly roasted, about 8 minutes.
- When the everything has sufficiently cooled, combine everything-the pasta, bacon, corn, dressing, green onions, cotija cheese, and cilantro. Mix thoroughly.
- Top with extra cotija cheese and cilantro and serve!
Nutrition
Calories: 413kcalCarbohydrates: 36gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 32mgSodium: 490mgPotassium: 167mgFiber: 2gSugar: 3gVitamin A: 410IUVitamin C: 5mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
Essie says
This recipe was so delicious! I was looking for a gluten free version and this hit the spot. The bacon makes it so good too and I really liked the dressing.
Rachel Rivera says
I'm so happy you enjoyed it! Yes me too, I LOVE the bacon in it!