Mexican Street Corn Pasta Salad Recipe:
Bring the vibrant flavors of Mexican street corn to your table with this delectable pasta salad! It combines the creamy, spicy kick of traditional elote with hearty ingredients like bacon and black beans for a satisfying dish. Whether for a summer barbecue or a festive gathering, this salad is sure to impress.
This Mexican Street Corn Pasta Salad is not just a feast for the palate but also a delightful sight on your dining table. Enjoy the bold and refreshing flavors with friends and family at your next gathering!
Ingredients:
- Pasta:
- 2 cups radiatori noodles (or your preferred type)
- 2 tablespoons olive oil
- Salad:
- 1 can (15 ounces) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- ½ bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- ½ cup feta cheese, crumbled
- 1 can (15 ounces) black beans, drained and rinsed
- Dressing:
- ½ cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (about 2-3 limes)
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Directions:
- Cook the Pasta:
- Boil the pasta according to the package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside to cool slightly.
- Char the Corn:
- Heat a large cast-iron skillet over high heat. Add the corn kernels in a single layer and let them char without stirring for 2-3 minutes. Flip the kernels and char the other side. Remove from the heat and allow to cool.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper according to your taste.
- Assemble the Salad:
- In a large serving bowl, combine the cooked pasta, charred corn, diced avocado, green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans.
- Combine with Dressing:
- Pour the dressing over the salad and toss everything together until well coated.
- Chill and Serve:
- Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips:
- Grilling Alternative: If you have access to a grill, try grilling the corn on the cob to enhance the smoky flavor before cutting off the kernels.
- Cheese Variations: Swap feta cheese with cotija cheese for a more authentic Mexican flavor.
- Add-ins: For a colorful twist, add diced red bell pepper or cherry tomatoes.
