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.