Mexican Street Corn Pasta Salad
A tasty mix of pasta, roasted corn, and creamy, zesty flavors inspired by Mexican street corn. Perfect as a side dish or for sharing!
Equipment
- 1/2 cup mayonnaise
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon sriracha sauce
- 2 limes, juiced
- Salt and pepper to taste
Ingredients
- 2 cups bowtie pasta, uncooked
- 3 cups frozen corn
- 3 green onions, chopped
- 1/2 bunch cilantro, chopped
- 1 tablespoon jalapeño peppers, finely chopped
- 6 bacon slices, cooked and crumbled
- 1/2 cup Queso Fresco cheese
- 1 large avocado, diced
- 1/2 cup black beans, drained and rinsed
Instructions
- Step 1: Cook the pasta Boil pasta in salted water according to package instructions. Add corn during the last minute of cooking. Drain and rinse with cold water.
- Step 2: Prepare ingredients Chop the green onions, cilantro, and jalapeños. Cook and crumble the bacon. Dice the avocado. Drain and rinse the black beans.
- Step 3: Make the dressing Mix mayonnaise, cumin, paprika, chili powder, and sriracha in a bowl. Add lime juice, salt, and pepper. Stir until smooth.
- Step 4: Combine ingredients Put the cooled pasta and corn in a large bowl. Add vegetables, bacon, and cheese. Pour the dressing over the mixture. Stir gently.
- Step 5: Serve Serve the salad right away for best results.
Notes
Keep the bacon, cheese, and avocado separate if you plan to serve the salad later. Add these ingredients right before serving. Store extra dressing to refresh leftovers.