Mexican Street Corn Pasta Salad
This vibrant Mexican Street Corn Pasta Salad combines creamy, zesty dressing with mixed textures from fresh veggies, bacon, and cheese for a delicious and filling dish.
Equipment
- Large pot for boiling pasta
- Large Bowl for mixing salad
- Small bowl for preparing dressing
- Whisk for mixing dressing
Ingredients
- 2 cups mini bowtie pasta measured uncooked
- 3 cups frozen corn
- 3 whole green onions minced
- ½ bunch fresh cilantro about 1/2 cup or 30g, chopped
- 1 tablespoon finely diced jalapeño
- 8 slices bacon cooked & finely diced
- ⅓ cup cotija cheese crumbled
- 1 large avocado diced
- ½ cup black beans canned, drained and rinsed
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes juiced
- Salt to taste
- pepper to taste
Instructions
- Start by boiling a pot of salted water and cooking your mini bowtie pasta until al dente, which usually takes about nine minutes. Watch for that perfect bite; you want it firm, not mushy. Remember to drain and cool the pasta right away to stop the cooking process.
- Grab a bowl and mix together mayonnaise, chili powder, paprika, ground cumin, Sriracha, and juice from the limes. This adds a zesty kick that lifts the salad. Do not skip the lime juice; it helps brighten the flavors.
- Fold in the cooled pasta, along with frozen corn, diced jalapeño, black beans, green onions, and chopped cilantro. The colors will be so vibrant! Go easy on the mixing to keep everything intact; you do not want mushy pasta or beans.
- Gently toss in the diced avocado and bacon, letting those crispy bits mingle. Those textures matter; you want crunch from the bacon and creaminess from the avocado. Be careful not to mash the avocado while mixing.
- Sprinkle cotija cheese over the top before serving for that salty, creamy finish. This cheese really ties it all together with its crumbly texture. A little goes a long way, so do not feel like you have to overload it.
- Once everything is mixed, taste your salad and add salt and pepper as needed. This step makes all the difference; you might find it needs just a pinch more salt or a dash more lime juice. Do not forget to check for seasoning after chilling it for enhanced flavors!
Notes
Best eaten fresh. If making ahead, store salad and dressing separately. Add bacon, cheese, and avocado just before serving.
If pasta becomes mushy, rinse under cold water right after cooking to stop the cooking process and maintain a firm texture.
When corn is bland, grilling it brings out natural sweetness and adds a lovely smoky flavor. Aim for a nice char for best results.
If you are not a fan of cilantro, using extra green onions will provide a fresh taste without overpowering the dish.
For avocados that brown too quickly, only dice them right before serving and coat with lime juice to keep that vibrant green color.
When preparing ahead, keep the salad and dressing separate until just before serving to maintain freshness and prevent sogginess.