Mexican Street Corn Pasta Salad
This vibrant Mexican Street Corn Pasta Salad combines tender mini bowtie pasta with charred corn, fresh herbs, creamy avocado, and a zesty chili-lime dressing. Perfect chilled for a refreshing side or main dish that brings authentic street flavors to your table.
Ingredients
Ingredients
- 2 cups mini bowtie pasta measured uncooked
- 3 cups frozen corn see note 1
- 3 green onions finely diced
- ½ bunch cilantro finely diced
- 1 tablespoon jalapeño finely diced
- 8 slices bacon cooked and finely diced
- ⅓ cup cotija cheese
- 1 large avocado diced
- ½ cup black beans canned, drained and rinsed
- ½ cup mayo
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon ground cumin
- 1 teaspoon Sriracha
- 2 large limes juiced
- salt and pepper to taste
Instructions
Instructions
- Cook the mini bowtie pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down fast.
- In a skillet over medium heat, cook the frozen corn until slightly charred, about 5-7 minutes. Remove from heat and let it cool.
- Combine the cooked pasta, charred corn, finely diced green onions, cilantro, and jalapeño in a large bowl. Toss gently to mix.
- Add cooked bacon, cotija cheese, diced avocado, and black beans to the bowl. Mix well.
- Whisk mayo, chili powder, paprika, ground cumin, and Sriracha together, then pour over the salad and stir until fully combined.
- Squeeze lime juice over the salad and season with salt and pepper to taste. Chill for at least 30 minutes before serving.
Notes
Store pasta salad in an airtight container in the fridge for 3-4 days. Freeze without avocado; add avocado fresh before serving. Use natural pressure cooker release to keep pasta texture perfect.