If you’ve ever been over the border to Mexico or close to it like we are here in Texas, then you’ve heard, seen, smelled, and devoured the deliciousness that is Mexican Street Corn. So what is it? This tasty snack is typically roasted corn on the cob covered in butter, chili powder, mayo, and queso fresco. Of course, everyone has their own spin on it, but you can always bet it’s going to taste great.
With Cinco de Mayo coming up, I thought what better to treat to make than this yummy corn. But I wanted to make it more of a meal in itself, so thus came forth the Mexican Street Corn Pasta Salad. It’s great as a side dish or main course, and is full of rich flavors. This is one recipe that I can honestly say that I never get tired of. It is just SO good. Here’s the recipe so you can binge eat it like I do!
Mexican Street Corn Pasta Salad
This tasty BBQ side dish is typically roasted corn on the cob covered in butter, chili powder, mayo, and queso fresco. It's great as a side dish or main course, and is full of rich flavors.
- 2 cups miniature farfalle pasta (cooked)
- 3 cups corn (either 2 15-ounce cans, or 3-4 corns on the cob))
- 1 large avocado (diced)
- 3 green onions (diced)
- 1/2 bunch cilantro (diced)
- 1 tablespoon jalapeno (finely diced)
- 6-8 strips hardwood smoked bacon (diced)
- 1/2 cup Cotija cheese (or queso fresco)
- 1/2 can black beans (optional)
Dressing
- 1/2 cup full fat regular mayo (no substitutes)
- 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt
- Pinch ground black pepper
- In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
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In a large bowl combine the completely dry and cooled pasta, corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
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Toss the dressing with the salad and enjoy!
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