Mexican Street Corn Pasta Salad (Print Format)

Bright pasta dish featuring charred corn, avocado, bacon, and zesty lime dressing for bold Mexican-inspired flavors.

# Ingredients:

→ Pasta

01 - 2 cups radiatori noodles

→ Dressing

02 - 2 tablespoons olive oil
03 - 1 can (15 oz) corn kernels, drained
04 - 1 large avocado, diced
05 - 3 green onions, thinly sliced
06 - 1/2 bunch cilantro, finely chopped
07 - 1 medium jalapeño pepper, seeded and diced
08 - 6 strips thick-cut bacon, cooked and roughly chopped
09 - 1/2 cup feta cheese, crumbled
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 1/2 cup full-fat mayonnaise
12 - 3 tablespoons freshly squeezed lime juice
13 - 1/8 teaspoon ground cumin
14 - 1/4 teaspoon paprika
15 - 1/2 teaspoon chili powder
16 - 1 teaspoon hot sauce
17 - Salt and pepper, to taste

# Steps:

01 - Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
02 - In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
03 - In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeño, bacon, feta cheese, and black beans.
04 - In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
05 - Drizzle the dressing over the salad and toss to coat evenly.
06 - Serve immediately or chill in the refrigerator before serving.

# Tips:

01 - For a vegetarian version, omit the bacon and add more beans or grilled veggies. Store leftovers in an airtight container for up to 3 days.