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.
Looking for more gluten free pasta dishes? Try this Creamy Baked Feta Chicken! It's creamy and delicious and oh so cheesy!
Why You'll Love this Recipe
- It's bursting with flavor of all sorts!
- It's a perfect cookout salad for summer!
- It can easily be meal prepped and made in advance.
Ingredients Needed
- Gluten Free Pasta
- Bacon
- Mayonnaise
- Salt
- Chipotle
- Lime
- Corn
- Cotija Cheese
- Cilantro
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!
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
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.
Next, 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.
While the above is cooking, make the dressing. Combine the mayonnaise, lime juice, salt, and chipotle powder and mix thoroughly.
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!
Storage
For any leftovers, store them in an airtight or saran wrapped container in the fridge for 3-5 days.
Mexican Street Corn Pasta Salad
Ingredients
- 12 oz. gluten free pasta
- 6 slices bacon
- 1 cup mayonnaise
- ¾ tsp. salt split
- 1 tsp. chipotle powder split
- 1 lime
- 15.25 oz. can of corn
- cotija cheese
- green onions
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, 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!
More Gluten Free Pasta Dishes
- Mexican Taco Pasta
- One Pot Cheeseburger Pasta
- Gluten Free Baked Ziti
- Gluten Free Chicken Pesto Pasta
Did you try this recipe? Leave me a comment below and a rating to let me know how it turned out!
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!