Description
This Mexican Street Corn Pasta Salad is a flavorful and creamy dish that captures the essence of elote. It’s a perfect side dish for barbecues and potlucks, offering a zesty, spicy, and fresh taste.
Ingredients
Scale
- 2 cups mini bowtie pasta, uncooked
- 3 cups frozen corn
- 3 green onions, finely diced
- 1/2 bunch fresh cilantro, finely diced
- 1 tablespoon finely diced jalapeño
- 8 slices bacon, cooked and finely chopped
- 1/3 cup cotija cheese, crumbled
- 1 large avocado, diced
- 1/2 cup black beans, canned, drained, and rinsed
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon Sriracha
- Juice of 2 large limes + 1/4 teaspoon zest
- Salt and pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse with cold water, and let dry completely.
- Char the corn in a hot skillet or cook using your preferred method. Let cool.
- Dice green onions, cilantro, and jalapeño. Cook and chop bacon. Rinse and drain black beans. Dice avocado just before assembly.
- In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, Sriracha, lime juice, and lime zest. Season with salt and pepper.
- Combine cooled pasta, corn, black beans, cilantro, green onions, jalapeño, and bacon in a large bowl. Toss with the dressing. Add avocado and cotija cheese just before serving.
- Chill the salad for at least 30 minutes before serving. Garnish with extra cilantro, cotija, or lime wedges if desired.
Notes
- Charring the corn adds an authentic smoky flavor.
- Use fresh lime juice for brightness.
- Add avocado and cheese just before serving to maintain freshness and texture.
- Chill the salad for at least 30 minutes to allow flavors to meld.
- Leftovers can be stored in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake/Chilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup