MEXICAN STREET CORN PASTA SALAD

Take your pasta salad game to the next level with this bold and flavorful Mexican Street Corn Pasta Salad! Inspired by the classic “Elote,” this dish combines charred corn, creamy dressing, tangy lime juice, and cotija cheese with tender pasta for the ultimate summer side. Perfect for BBQs, picnics, or weekday meals, this salad is creamy, spicy, smoky, and a little sweet all at once. It’s easy to prep ahead and even better the next day, making it a crowd-pleasing favorite for every occasion.

Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes
Servings: 6 as a side

Ingredients
Salad

2 cups mini bowtie pasta measured uncooked
3 cups frozen corn see note 1
3 green onions 1/3 cup finely diced
1/2 bunch cilantro 1/2 cup finely diced
1 tablespoon finely diced jalapeño
8 slices bacon cooked & finely diced
1/3 cup cotija cheese
1 large avocado diced
1/2 cup black beans canned, drained and rinsed

Dressing

1/2 cup mayo
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1 teaspoon Sriracha
2 large limes
Salt and pepper

Instructions:

Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
Corn: See note 1 for cooking options.
Veggie Prep: Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado last to keep it fresh. The smaller the dice, the better!
Dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill until ready to use.
Salad Assembly: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. If not eating right away, wait to add bacon, cheese, and avocado until serving. Drizzle with dressing and gently toss. Serve immediately!

Notes:

Note 1: Or use 2 (15-ounce) cans of corn drained, or 4 ears of corn. Here’s how to prepare the corn:
Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
Canned or Frozen (Charred): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
Pre-roasted Canned Corn: Drain two cans and toss them in.
Frozen Corn (No Charring): Add to boiling pasta for the last minute of cooking.

Serving Suggestions:

Serve chilled or at room temperature alongside grilled meats, tacos, or burgers.
Top with extra cotija cheese and fresh cilantro just before serving.
Pair with a crisp lime margarita or a light Mexican lager.

Tips:

Add a pinch of cayenne for extra heat.
Swap in Greek yogurt for part of the mayo if you want a lighter dressing.
Make it ahead! The flavors deepen beautifully after chilling for a few hours.

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