Description
This Mexican Street Corn Pasta Salad brings the bold, creamy flavors of elote to your picnic table. With smoky bacon, sweet corn, tangy lime, and a zesty dressing, it’s the ultimate summer side dish or light dinner.
Ingredients
Scale
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn (see note)
- 3 green onions, finely diced (about 1/3 cup)
- 1/2 bunch cilantro, finely diced (about 1/2 cup)
- 1 tablespoon finely diced jalapeño
- 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
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha sauce
- Juice of 2 large limes
- Salt and pepper, to taste
Instructions
- Bring salted water to a boil and cook mini bowtie pasta until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.
- Cook frozen corn in a dry skillet over medium-high heat until lightly charred, or microwave if short on time. Let cool.
- In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, sriracha, lime juice, and a pinch of salt and pepper.
- In a large mixing bowl, combine cooked pasta, cooled corn, green onions, cilantro, jalapeño, black beans, and bacon.
- Pour the dressing over the salad and toss until well combined and evenly coated.
- Gently fold in the diced avocado and Cotija cheese.
- Cover and refrigerate for at least 30 minutes before serving. Stir again and serve chilled.
Notes
- For extra flavor, use grilled fresh corn instead of frozen.
- Add avocado just before serving to avoid browning.
- To make vegetarian, omit the bacon or use a plant-based alternative.
- Taste and adjust dressing to your spice preference.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil, Mix
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 3g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Mexican Street Corn Pasta Salad, Corn Pasta Salad recipe, Pasta Salad, summer Recipe, Mexican Pasta Salad, hot summer day, summer dinners