Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender mini bowtie pasta, sweet corn, creamy avocado, smoky bacon, and a zesty, spicy dressing inspired by classic Mexican street corn flavors. Perfect for a refreshing and satisfying side or light meal, this salad balances smoky, creamy, and tangy elements with a kick of jalapeño heat.
Ingredients
Scale
Pasta and Corn
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn
Vegetables and Herbs
- 3 green onions (1/3 cup finely diced)
- 1/2 bunch cilantro (1/2 cup finely diced)
- 1 tablespoon finely diced jalapeño
- 1 large avocado (diced)
- 1/2 cup black beans (canned, drained and rinsed)
Protein
- 8 slices bacon (cooked & finely diced)
Cheese and Dressing
- 1/3 cup cotija cheese
- 1/2 cup mayo
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes (zested and juiced)
- Salt and pepper to taste
Instructions
- Prepare Pasta: Bring 12 cups of water to a boil in a large pot with 1 tablespoon of salt. Add the mini bowtie pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water for 15 seconds to stop cooking. Shake off excess water and let the pasta dry completely.
- Prepare Corn: Cook the frozen corn by your preferred method: either boil it briefly, sauté in a pan until slightly charred for extra flavor, or grill it. Once cooked and cooled, set aside.
- Prepare Vegetables and Bacon: Finely dice the green onions, cilantro, and jalapeño. Cook the bacon until crisp, then finely dice it. Drain and rinse the black beans. Dice the avocado last to maintain freshness and prevent browning.
- Make Dressing: In a small bowl, whisk together the mayonnaise, chili powder, paprika, ground cumin, Sriracha, zest of 1/4 teaspoon lime, and 3 tablespoons fresh lime juice. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste. Chill the dressing until ready to use.
- Assemble Salad: In a large bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeño, black beans, and half of the bacon and cotija cheese if serving immediately. If not serving right away, wait to add bacon, cotija cheese, and avocado until just before serving to maintain texture and freshness. Drizzle the chilled dressing over the salad and gently toss until well combined. Serve immediately for best flavor and texture.
Notes
- If you prefer, you can grill the corn to add a smoky flavor reminiscent of authentic Mexican street corn.
- To keep avocados from browning, dice them last and add right before serving.
- Adjust the jalapeño and Sriracha quantities to suit your preferred spice level.
- Bacon and cotija cheese can be added just before serving if preparing ahead to maintain their texture.
- This salad is best served fresh but can be chilled for up to 2 hours in the refrigerator.
