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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad with corn, black beans, jalapeños, and cotija cheese

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A vibrant and fresh pasta salad that combines the flavors of Mexican street corn with delightful pasta, perfect for any occasion.

Ingredients

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  • 2 cups mini bowtie pasta (measured uncooked)
  • 3 cups frozen corn
  • 3 green onions (1/3 cup finely diced)
  • 1/2 bunch cilantro (1/2 cup finely diced)
  • 1 tablespoon finely diced jalapeño
  • 8 slices bacon (cooked & finely diced)
  • 1/3 cup cotija cheese
  • 1 large avocado (diced)
  • 1/2 cup black beans (canned, drained, and rinsed)
  • 1/2 cup mayo
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha
  • 2 large limes
  • Salt and pepper to taste

Instructions

  1. Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of salt. Cook the pasta according to the package directions. Once cooked, drain and rinse under cold water for about 15 seconds. Shake off excess water and let it dry completely.
  2. Cook the frozen corn according to the package instructions or grill/roast fresh corn for more flavor.
  3. Dice the green onions, cilantro, and jalapeño. Cook the bacon until crispy and then dice it. Drain and rinse the black beans. Dice the avocado last to keep it fresh.
  4. Whisk together the mayo, chili powder, paprika, cumin, Sriracha, ¼ teaspoon lime zest, and 3 tablespoons of lime juice in a small bowl. Add ¼ teaspoon salt and ⅛ teaspoon pepper, adjusting to taste. Chill the dressing until ready to use.
  5. Combine the cooled pasta, cooled corn, avocado, green onions, cilantro, jalapeños, bacon, and cotija cheese in a large bowl. If not eating right away, wait to add the bacon, cheese, and avocado until just before serving. Drizzle with dressing and gently toss everything together. Serve immediately!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store avocado, bacon, and cheese separately until serving.

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