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Mexican Street Corn Pasta Salad Recipe

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This vibrant Mexican Street Corn Pasta Salad combines al dente mini bowtie pasta with sweet corn, fresh herbs, avocado, and smoky turkey bacon. Tossed in a creamy, tangy dressing with a hint of spice, this salad is a refreshing and flavorful side dish perfect for summer gatherings or casual meals.

Ingredients

Pasta and Corn

  • 2 cups mini bowtie pasta (uncooked)
  • 3 cups frozen corn

Vegetables and Herbs

  • 3 green onions (1/3 cup finely diced)
  • 1/2 bunch cilantro (1/2 cup finely diced)
  • 1 tablespoon finely diced jalapeño
  • 1 large avocado (diced)
  • 1/2 cup black beans (canned, drained and rinsed)

Protein

  • 8 slices turkey bacon (cooked & finely diced)

Cheese

  • 1/3 cup cotija cheese

Dressing

  • 1/2 cup mayo
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 teaspoon Sriracha
  • Zest of 1/4 teaspoon lime (from 2 large limes)
  • 3 tablespoons lime juice (from 2 large limes)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Add the mini bowtie pasta and cook according to package directions until al dente. Drain the pasta, then rinse under cold water for 15 seconds to cool. Shake off the excess water and let the pasta dry completely.
  2. Prepare Corn: Cook the frozen corn as preferred—either by boiling, microwaving, or pan-roasting until tender and slightly charred for that smoky street corn flavor. (Note: Specific cooking method can vary.) Allow corn to cool.
  3. Prepare Veggies: Finely dice the green onions, cilantro, and jalapeño. Cook the turkey bacon until crisp, then finely dice it. Drain and rinse the canned black beans thoroughly. Dice the avocado last to maintain freshness, aiming for small, uniform pieces.
  4. Make Dressing: In a small bowl, whisk together mayonnaise, chili powder, paprika, ground cumin, Sriracha, lime zest, and lime juice. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust seasoning to taste and chill the dressing until ready to use.
  5. Assemble Salad: In a large bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeño, turkey bacon, and cotija cheese. If the salad will not be served immediately, hold off on adding the bacon, cheese, and avocado until just before serving to maintain texture and freshness. Drizzle the salad with the dressing and gently toss to combine. Serve immediately for best flavor and texture.

Notes

  • For cooking the frozen corn, you can boil, microwave, or pan-roast it. Roasting or pan-searing the corn after cooking adds a smoky flavor similar to traditional Mexican street corn.
  • Add bacon, cheese, and avocado just before serving if preparing the salad ahead to prevent sogginess.
  • Adjust jalapeño quantity based on desired spice level.
  • You can substitute turkey bacon with regular bacon or a plant-based alternative according to dietary preferences.

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