Ingredients
Scale
Salad
- 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
Dressing
- 1/2 cup mayo
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha sauce
- 2 large limes (for zest and juice)
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
- Prepare the corn: You can use frozen corn that’s either thawed or quickly sautéed in a skillet until slightly charred for that authentic Mexican Street Corn Pasta Salad flavor.
- Prep the veggies: Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. I always dice the avocado last to keep it fresh and prevent browning. Remember, the smaller the dice, the better the flavor distribution!
- Make the dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ teaspoon lime zest, and 3 tablespoons lime juice. Add ¼ teaspoon salt and ⅛ teaspoon pepper, adjusting to taste. Chill until ready to use.
- Assemble the salad: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. I find that this Mexican Street Corn Pasta Salad looks absolutely gorgeous when all the colorful ingredients are tossed together!
- Finish and serve: Drizzle with dressing and gently toss to combine. Serve immediately for the freshest taste!
Notes
- Don’t overcook the pasta: Keep it al dente as it will continue to absorb dressing.
- Season the pasta water: This adds flavor from the inside out.
- Cool completely: Make sure the pasta and corn are fully cooled before mixing to prevent wilting the fresh ingredients.
- Balance is key: The perfect Mexican Street Corn Pasta Salad has a balance of creaminess, acidity, and spice.
- Taste as you go: Adjust seasonings to your preference—I often add extra lime juice for brightness!
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 351 kcal
- Sugar: 5g
- Sodium: 509mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 33mg