Mexican Street Corn Pasta Salad
A vibrant Mexican Street Corn Pasta Salad with flavors of roasted corn, jalapeños, and a creamy dressing, perfect for gatherings.
Equipment
- large pot
- colander
- large bowl
- small bowl
- whisk
Ingredients
Salad Ingredients
- 2 cups mini bowtie pasta measured uncooked
- 3 cups frozen corn see note 1
- 3 green onions ⅓ cup finely diced
- ½ bunch cilantro ½ cup finely diced
- 1 tablespoon finely diced jalapeño
- 8 slices bacon cooked & finely diced
- ⅓ cup cotija cheese
- 1 large avocado diced
- ½ cup black beans canned, drained and rinsed
Dressing
- ½ cup mayo
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes
- Salt
- Pepper
Instructions
Preparation
- Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
- See note 1 for corn cooking options.
- Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado last to keep it fresh.
Dressing
- In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, lime zest, and lime juice. Add salt and pepper, adjusting to taste. Chill until ready to use.
Salad Assembly
- In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. Drizzle with dressing and gently toss. Serve immediately!
Notes
Best fresh! If making ahead, store salad and dressing separately. Add cheese, bacon, and avocado just before serving.
Nutrition
Serving: 1servingCalories: 692kcalCarbohydrates: 93gProtein: 21gFat: 28gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 305mgPotassium: 730mgFiber: 10gSugar: 9gVitamin A: 692IUVitamin C: 17mgCalcium: 149mgIron: 2mg
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