Savor the bold flavors of Mexican street corn in this irresistible pasta salad! Blending the creamy, spicy essence of elote with hearty additions like crispy bacon and black beans, this dish is both satisfying and full of character.
Perfect for summer barbecues or festive get-togethers, it’s sure to be a crowd-pleaser.
Not only is this Mexican Street Corn Pasta Salad a treat for your taste buds, but its vibrant colors make it a stunning centerpiece on your table. Share and enjoy this refreshing dish with family and friends at your next gathering!
Ingredients
Pasta:
- 2 cups fusilli or rotini pasta (or your preferred type)
- 2 tablespoons olive oil
Salad:
- 1 can (15 ounces) sweet corn, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch fresh cilantro, finely chopped
- 1 medium jalapeño, seeded and diced
- 6 strips smoked turkey bacon, cooked and roughly chopped
- ½ cup crumbled cotija cheese or feta
- 1 can (15 ounces) black beans, drained and rinsed
Dressing:
- ½ cup Greek yogurt or light mayonnaise
- 3 tablespoons fresh lime juice (about 2-3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon honey
- Salt and pepper, to taste
Directions:
Step 1: Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Let cool slightly.
Step 2: Char the Corn: Heat a dry skillet over high heat. Spread the corn in a single layer and let it char without stirring for 2-3 minutes. Stir and allow the other side to char. Remove from heat and let cool.
Step 3: Prepare the Dressing: In a small bowl, whisk together Greek yogurt (or light mayo), lime juice, cumin, paprika, chili powder, and honey. Add salt and pepper to taste.
Step 4: Assemble the Salad: In a large bowl, combine the cooled pasta, charred corn, diced avocado, green onions, chopped cilantro, diced jalapeño, chopped turkey bacon, crumbled cheese, and black beans.
Step 5: Mix with Dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
Step 6: Chill and Serve: Let the salad rest in the refrigerator for at least 30 minutes to enhance the flavors. Serve chilled or at room temperature.
Tips:
- Grilling Option: If you have a grill, consider grilling the corn on the cob first to bring out a rich, smoky flavor before slicing off the kernels.
- Cheese Swap: For a more traditional Mexican taste, replace feta cheese with cotija cheese.
- Extra Add-ins: Add a pop of color and flavor by mixing in diced red bell pepper or cherry tomatoes.
Mexican Street Corn Pasta Salad
Savor the bold flavors of Mexican street corn in this irresistible pasta salad! Blending the creamy, spicy essence of elote with hearty additions like crispy bacon and black beans, this dish is both satisfying and full of character.
Ingredients
Pasta:
- 2 cups fusilli or rotini pasta (or your preferred type)
- 2 tablespoons olive oil
Salad:
- 1 can (15 ounces) sweet corn, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch fresh cilantro, finely chopped
- 1 medium jalapeño, seeded and diced
- 6 strips smoked turkey bacon, cooked and roughly chopped
- ½ cup crumbled cotija cheese or feta
- 1 can (15 ounces) black beans, drained and rinsed
Dressing:
- ½ cup Greek yogurt or light mayonnaise
- 3 tablespoons fresh lime juice (about 2–3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
-
Cook the Pasta:
Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Let cool slightly. -
Char the Corn:
Heat a dry skillet over high heat. Spread the corn in a single layer and let it char without stirring for 2-3 minutes. Stir and allow the other side to char. Remove from heat and let cool. -
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt (or light mayo), lime juice, cumin, paprika, chili powder, and honey. Add salt and pepper to taste. -
Assemble the Salad:
In a large bowl, combine the cooled pasta, charred corn, diced avocado, green onions, chopped cilantro, diced jalapeño, chopped turkey bacon, crumbled cheese, and black beans. -
Mix with Dressing:
Pour the dressing over the salad and toss gently to coat everything evenly. -
Chill and Serve:
Let the salad rest in the refrigerator for at least 30 minutes to enhance the flavors. Serve chilled or at room temperature.