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Corn Pasta Salad

This amazing Corn Pasta Salad is loaded up with fresh crisp veggies, roasted sweet corn, thick-cut bacon, and a tangy chili-lime dressing.

Course Side Dish
Cuisine American, Mexican
Keyword corn pasta salad, mexican, street corn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 351 kcal
Author Amanda Rettke--iamhomesteader.com


  • 2 cups (6 ounces) uncooked farfelle pasta noodles (or pasta of choice)
  • 2 tablespoons olive oil
  • 1 can (15 ounces) corn kernels, drained
  • 1 large avocado, diced
  • 3 green onions, thinly sliced
  • ½ bunch cilantro, finely chopped
  • 1 medium jalapeno pepper, seeded and diced
  • 6 strips thick-cut bacon, cooked and roughly chopped
  • ½ cup feta cheese, crumbled
  • 1 can (15 ounces) black beans drained and rinsed


  • ½ cup full-fat mayonnaise
  • 3 tablespoons freshly squeezed lime juice, approximately 2-3 limes
  • teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon hot sauce
  • salt and pepper, to taste


  1. Cook the pasta according to package directions. Drain the noodles, toss them with olive oil, and set them aside.

  2. In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Heat just until slightly charred (2-3 minutes). Then, flip to char the second side. Remove from heat and set aside.

  3. In a large bowl, mix together the cooked pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.

  4. In a separate bowl, make the dressing by whisking together all the ingredients.

  5. Drizzle the dressing over the salad and toss to coat.