Description
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the smoky, tangy notes of traditional elote with the comforting texture of pasta. Featuring mini bowtie pasta, fresh corn, creamy avocado, spicy jalapeño, crispy bacon, cotija cheese, and a zesty lime and chili mayonnaise dressing, this salad is perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Scale
Pasta and Corn
- 2 cups mini bowtie pasta (uncooked)
- 3 cups frozen corn
Vegetables and Herbs
- 3 green onions (about 1/3 cup finely diced)
- 1/2 bunch cilantro (about 1/2 cup finely diced)
- 1 tablespoon finely diced jalapeño
- 1 large avocado (diced)
- 1/2 cup black beans (canned, drained and rinsed)
Other Ingredients
- 8 slices bacon (cooked and finely diced)
- 1/3 cup cotija cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes (zest and juice)
- 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. Cook the mini bowtie pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water for 15 seconds to stop cooking. Shake off excess water and allow it to dry completely.
- Prepare Corn: Cook the frozen corn using your preferred method: you can sauté it in a pan until lightly charred, grill it on the stovetop or outdoor grill for smoky flavor, or roast it in the oven until slightly browned. Once cooked, let it cool.
- Prepare Vegetables and Bacon: Finely dice the green onions, cilantro, and jalapeño. Cook the bacon until crisp, then dice finely. Drain and rinse the black beans. Dice the avocado last to keep it fresh and avoid browning. Aim for small uniform pieces for best texture.
- Make Dressing: In a small bowl, whisk together 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 pepper, adjusting to taste. Chill the dressing until ready to use.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, cooked corn, avocado, diced green onions, cilantro, jalapeño, and black beans. If not serving immediately, wait to add bacon, cotija cheese, and avocado until just before serving to maintain freshness. Drizzle the dressing over the salad and gently toss to combine. Serve right away for best flavor and texture.
Notes
- For cooking corn, you can sauté, grill, or roast it to achieve a slightly charred, smoky flavor similar to traditional Mexican street corn.
- Add bacon, cotija cheese, and avocado just before serving if you plan to prepare the salad ahead; this keeps them fresh and prevents sogginess.
- Adjust the spice level by increasing or decreasing the jalapeño and Sriracha to suit your preference.
- Rinsing pasta after cooking helps cool it quickly and prevents it from sticking together in the salad.
