Description

This vibrant Mexican Street Corn Pasta Salad combines the smoky char of roasted corn with creamy avocado, crispy bacon, and a zesty, spiced lime dressing. Perfectly cooked radiatori pasta serves as the hearty base, tossed with fresh cilantro, jalapeno, feta cheese, and black beans for a colorful and flavorful dish that’s ideal for summer gatherings or a refreshing weeknight meal.

Ingredients

Pasta and Corn

2 cups radiatori noodles (or your noodle of choice)
2 tablespoons olive oil
1 can (15 oz) corn kernels, drained

Fresh Vegetables and Herbs

1 large avocado, diced
3 green onions, thinly sliced
1/2 bunch cilantro, finely chopped
1 medium jalapeno pepper, seeded and diced

Protein and Cheese

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

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Instructions

Cook Pasta: Cook pasta according to package directions until al dente. Drain the noodles thoroughly, then toss them with olive oil to prevent sticking and set aside.
Roast Corn: Heat a large cast-iron skillet over high heat. Add the drained corn kernels and cook for 2-3 minutes per side, allowing them to char slightly and develop a smoky flavor. Once charred, remove the skillet from heat.
Assemble Salad: In a large mixing bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, seeded and diced jalapeno, chopped bacon, crumbled feta cheese, and drained black beans. Mix gently to distribute all ingredients evenly.
Make Dressing: In a separate small bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, hot sauce, salt, and pepper until smooth and well combined.
Combine: Pour the dressing over the salad mixture. Toss the entire salad carefully to coat all ingredients evenly with the dressing. Adjust salt and pepper to taste before serving.

Notes

You can substitute any short pasta shape if radiatori noodles are unavailable.
For extra smoky flavor, use fresh corn on the cob and char it instead of canned kernels.
If you prefer a vegetarian version, omit the bacon or substitute with smoked tempeh.
Adjust the jalapeno amount or omit to control spiciness.
This salad is best served chilled or at room temperature and can be refrigerated for up to 2 days.
Use full-fat mayonnaise for a richer dressing but light mayo can be used for a lower-calorie option.