Description
This Mexican Street Corn Pasta Salad is a flavorful fusion of sweet corn, creamy avocado, hearty black beans, and tender pasta tossed in a zesty chili-lime dressing. It’s a quick and healthy meal perfect for potlucks, weeknight dinners, or summer gatherings.
Ingredients
Scale
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn
- 3 green onions, finely diced (about 1/3 cup)
- 1/2 bunch cilantro, finely chopped (about 1/2 cup)
- 1 tablespoon finely diced jalapeño (seeds removed for less heat)
- 8 slices bacon, cooked and finely diced
- 1/3 cup Cotija cheese
- 1 large avocado, diced
- 1/2 cup canned black beans, drained and rinsed
Dressing
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha sauce (optional)
- 2 large limes (zest and juice)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside to dry thoroughly.
- Prepare the Corn: If using fresh corn, grill or pan-sear until slightly charred. If using frozen or canned corn, sauté in a skillet with butter over medium heat for 10 minutes or until lightly browned, then let it cool completely.
- Chop and Dice Ingredients: While the pasta and corn cool, finely dice green onions, cilantro, jalapeño, and cooked bacon. Drain and rinse black beans. Dice the avocado last to keep it from browning.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, sriracha, lime zest, and fresh lime juice. Add salt and pepper to taste. Chill in the fridge until ready to use.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cooled corn, black beans, avocado, green onions, cilantro, jalapeño, bacon, and Cotija cheese. Drizzle the chilled dressing over the top and gently toss until well combined. Serve immediately or refrigerate for 20–30 minutes before serving for a chilled option.
Notes
To keep avocado from browning, mix it with a bit of lime juice. If making ahead, store the salad and dressing separately and mix just before serving. You can also add grilled chicken, shrimp, or chickpeas to turn this into a protein-packed entrée.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 692
- Sugar: 9g
- Sodium: 305mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 93g
- Fiber: 10g
- Protein: 21g
- Cholesterol: 23mg