Mexican Street Corn Pasta Salad (Print Version)
Colorful pasta salad with roasted corn, bacon, avocado and cotija cheese tossed in a creamy chili-lime dressing.
# Ingredients:
→ Salad
01 -
2 cups mini farfalle pasta (uncooked)
02 -
3 cups frozen corn
03 -
3 green onions, finely diced (approximately 1/3 cup)
04 -
1/2 bunch cilantro, finely diced (approximately 1/2 cup)
05 -
1 tablespoon finely diced jalapeño
06 -
8 slices bacon, cooked and finely diced
07 -
1/3 cup Cotija cheese
08 -
1 large avocado, diced
09 -
1/2 cup canned black beans, drained and rinsed
→ Dressing
10 -
1/2 cup mayonnaise
11 -
1/2 teaspoon chili powder
12 -
1/4 teaspoon paprika
13 -
1/8 teaspoon ground cumin
14 -
1 teaspoon sriracha sauce
15 -
2 large limes (for juice and zest)
16 -
Salt and pepper to taste
# Instructions:
01 -
Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook mini farfalle according to package directions. Drain, rinse briefly under cold water for 15 seconds, shake off excess water, and allow to dry completely.
02 -
Cook frozen corn according to your preferred method until tender. Allow to cool completely before adding to salad.
03 -
Finely dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado just before serving to prevent browning. The smaller the dice, the more cohesive the salad will be.
04 -
In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, sriracha, 1/4 teaspoon lime zest, and 3 tablespoons lime juice. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, adjusting to taste. Refrigerate until ready to use.
05 -
In a large bowl, combine cooled pasta, cooled corn, green onions, cilantro, jalapeños, black beans, bacon, Cotija cheese, and diced avocado. If preparing in advance, reserve bacon, cheese, and avocado to add just before serving. Drizzle with dressing and gently toss to combine. Serve immediately.
# Notes:
01 -
For best flavor, allow salad to chill for 30 minutes before serving to let flavors meld together.
02 -
This salad can be prepared up to 24 hours in advance if bacon, cheese, and avocado are added just before serving.