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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with corn, black beans, jalapeños, cheese, and lime
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A delightful twist on classic street corn, this pasta salad combines sweet corn, creamy avocado, crispy bacon, and zesty lime for a refreshing dish.

Ingredients

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  • 2 cups mini bowtie pasta (uncooked)
  • 3 cups frozen corn
  • 3 green onions (finely diced)
  • 1/2 bunch cilantro (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. Boil 12 cups of water in a large pot. Add 1 tablespoon of salt and cook the mini bowtie pasta according to package instructions. Once done, drain and rinse under cold water for 15 seconds.
  2. Cook the frozen corn according to the package instructions and let cool. If using fresh corn, grill or boil it instead.
  3. Dice the green onions, cilantro, and jalapeño. Cook the bacon until crispy and finely dice. Rinse and drain the black beans. Dice the avocado last.
  4. Whisk together mayo, chili powder, paprika, cumin, Sriracha, lime zest, and lime juice. Add salt and pepper. Chill until use.
  5. Combine cooled pasta, corn, avocado, green onions, cilantro, jalapeños, bacon, and cotija cheese in a large bowl. Drizzle with dressing, toss gently, and serve immediately for optimal freshness.

Notes

Store any leftovers in an airtight container for up to 3 days. Store bacon, avocado, and cheese separately until serving to maintain freshness.

Nutrition

Find it online: https://doughdazzle.com/mexican-street-corn-pasta-salad-recipe/