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Creamy Mexican Street Corn Pasta Salad Recipe with Bacon and Cotija

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A creamy, smoky, and tangy pasta salad featuring Mexican street corn, crispy bacon, and crumbly cotija cheese, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 pound elbow macaroni or small pasta shape
  • 4 cups fresh corn kernels (about 4 ears), or frozen and thawed
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • ½ cup cotija cheese, crumbled
  • ½ cup mayonnaise (full fat recommended)
  • ¼ cup sour cream (or Greek yogurt as a substitute)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Extra cotija cheese for sprinkling
  • Fresh lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. If using fresh corn, shuck and remove kernels with a sharp knife. For frozen corn, thaw and drain well. Optionally, lightly char the corn kernels in a hot skillet over medium-high heat for 3-4 minutes to add a smoky note. Let cool slightly.
  3. In a skillet over medium heat, cook 6 slices thick-cut bacon until crispy, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain and cool. Once cooled, chop into bite-sized pieces.
  4. In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and 2 minced garlic cloves. Season with salt and pepper to taste. Adjust lime and chili powder to your liking.
  5. Add the corn, bacon, and ½ cup crumbled cotija cheese to the bowl with the pasta. Pour the dressing over and gently toss until everything is evenly coated. Avoid overmixing to keep the cotija from breaking down too much.
  6. Sprinkle chopped fresh cilantro on top and a little extra cotija if desired. Cover and refrigerate for at least 30 minutes to let the flavors meld. The salad tastes even better after a few hours.
  7. Give the salad a gentle stir before serving. Add lime wedges on the side for an extra zesty squeeze.

Notes

Cook pasta al dente and rinse under cold water to prevent mushiness. Char corn for smoky flavor if possible. Use cast iron skillet for crispy bacon or bake on sheet pan as alternative. Chill salad for at least 30 minutes or overnight for best flavor. Add extra mayo or sour cream if salad seems dry after chilling. Be gentle when mixing cotija cheese to preserve texture.

Nutrition

Keywords: Mexican street corn, pasta salad, bacon, cotija cheese, creamy dressing, summer recipe, barbecue side dish, quick pasta salad

Find it online: https://zorbmeal.com/creamy-mexican-street-corn-pasta-salad-recipe-with-bacon-and-cotija-perfect-for-summer/