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Mexican Street Corn Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Description

This vibrant Mexican Street Corn Pasta Salad combines the smoky char of street-style corn with creamy avocado, crisp bacon, and a zesty lime-mayo dressing. Perfect as a flavorful side or light main dish, it’s a fresh twist on classic pasta salad with bold Mexican flavors and a hint of heat.

Ingredients

Pasta

  • 2 cups radiatori noodles (or your noodle of choice)
  • 2 tablespoons olive oil

Salad Mix

  • 1 can (15 oz) corn kernels, drained
  • 1 large avocado, diced
  • 3 green onions, thinly sliced
  • 1/2 bunch cilantro, finely chopped
  • 1 medium jalapeno pepper, seeded and diced
  • 6 strips thick-cut bacon, cooked and roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1 can (15 oz) black beans, drained and rinsed

Dressing

  • 1/2 cup full-fat mayonnaise
  • 3 tablespoons freshly squeezed lime juice (approx. 2-3 limes)
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon hot sauce
  • Salt and pepper, to taste

Instructions

  1. Cook Pasta: Cook pasta according to package directions until al dente. Drain well, toss with olive oil to prevent sticking, and set aside to cool.
  2. Roast Corn: In a large cast-iron skillet over high heat, char the drained corn kernels for 2-3 minutes per side until lightly blackened and smoky. Remove from heat and allow to cool slightly.
  3. Assemble Salad: In a large bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, cooked bacon pieces, crumbled feta, and rinsed black beans.
  4. Make Dressing: In a small bowl, whisk together the full-fat mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. Season with salt and freshly ground black pepper to taste.
  5. Combine and Serve: Drizzle the dressing evenly over the pasta salad mixture and toss gently until all ingredients are well coated. Serve immediately or chilled for later.

Notes

  • You can substitute the radiatori noodles with fusilli or rotini for similar texture.
  • Adjust the jalapeno amount based on your preferred heat level; leave seeds in for more spice.
  • Use turkey bacon or omit bacon for a lighter or vegetarian option (though you will lose the smoky flavor).
  • For added crunch, consider topping with toasted pepitas or crushed tortilla chips before serving.
  • This salad is ideal for potlucks and picnics, and it keeps well refrigerated for up to 2 days.

Find it online: https://slsrecipes.com/mexican-street-corn-pasta-salad-recipe-2/