Description
Mexican Street Corn Pasta Salad is a vibrant, flavorful twist on classic elote. This creamy and spicy dish combines charred corn, tender bowtie pasta, avocado, black beans, and bacon with a zesty chili-lime mayo dressing. Perfect for potlucks, BBQs, or as a standout summer side, this salad brings bold Mexican flavors to your table in every bite.
Ingredients
For the Salad:
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2 cups mini bowtie pasta (measured uncooked)
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3 cups frozen corn (see note)
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3 green onions, finely diced (about 1/3 cup)
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½ bunch cilantro, finely chopped (about ½ cup)
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1 tablespoon finely diced jalapeño
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8 slices bacon, cooked and finely diced
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⅓ cup cotija cheese
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1 large avocado, diced
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½ cup canned black beans, drained and rinsed
For the Dressing:
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½ cup mayonnaise
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½ teaspoon chili powder
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¼ teaspoon paprika
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⅛ teaspoon ground cumin
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1 teaspoon Sriracha
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Juice of 2 large limes
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Salt and pepper to taste
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
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In a large skillet over medium-high heat, cook corn (dry, no oil) until slightly charred, stirring occasionally for 6–8 minutes. Let cool.
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In a large mixing bowl, combine cooked pasta, charred corn, green onions, cilantro, jalapeño, bacon, cotija cheese, avocado, and black beans.
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In a small bowl, whisk together the mayo, chili powder, paprika, cumin, Sriracha, lime juice, salt, and pepper.
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Pour dressing over the salad and gently toss until everything is evenly coated.
- Chill for 30 minutes before serving, or serve immediately.
Notes
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For best flavor, char the corn in a skillet or on a grill without oil. You can also use canned corn (drained) in a pinch.
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Add the avocado just before serving to prevent browning.
- Adjust spice level by increasing or reducing the Sriracha and jalapeño.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mexican-American