Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad: A Flavorful and Zesty Side Dish

This Mexican Street Corn Pasta Salad is a perfect blend of smoky, creamy, and zesty flavors. Combining charred corn, tender pasta, creamy avocado, and bold spices, this dish is an elevated twist on traditional pasta salad. Whether you’re hosting a summer barbecue, potluck, or just craving something fresh and flavorful, this recipe is sure to impress.

Ingredients

For the Salad:

  • 2 cups (6 ounces) radiatori noodles (or your favorite noodle)
  • 2 tablespoons olive oil
  • 1 can (15 ounces) corn kernels, drained
  • 1 large avocado, diced
  • 3 green onions, thinly sliced
  • ½ bunch cilantro, finely chopped
  • 1 medium jalapeño, 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

For the Dressing:

  • ½ cup full-fat mayonnaise
  • 3 tablespoons freshly squeezed lime juice (2-3 limes)
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon hot sauce (adjust to taste)
  • Salt and pepper, to taste

Directions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Add the radiatori (or preferred noodle) and cook according to package directions until al dente.
  2. Drain and toss the cooked pasta with 2 tablespoons of olive oil to prevent sticking. Set aside to cool.

Step 2: Char the Corn

  1. Heat a large cast-iron skillet over high heat. Add the drained corn kernels in a single layer.
  2. Cook for 2-3 minutes without stirring to allow the kernels to char. Flip or stir, and cook for another 2-3 minutes until slightly blackened. Remove from heat and let cool.

Step 3: Assemble the Salad

  1. In a large mixing bowl, combine the cooled pasta, charred corn, diced avocado, green onions, chopped cilantro, jalapeño, cooked bacon, feta cheese, and black beans.
  2. Toss gently to ensure even distribution of ingredients.

Step 4: Prepare the Dressing

  1. In a small bowl, whisk together mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce.
  2. Season the dressing with salt and pepper to taste.

Step 5: Combine and Serve

  1. Drizzle the dressing over the pasta salad. Toss gently to coat all ingredients evenly.
  2. Serve immediately, or refrigerate for 1-2 hours to allow the flavors to meld.

Tips for the Best Mexican Street Corn Pasta Salad

  1. Choose Your Pasta: Radiatori noodles are great for holding onto the dressing, but fusilli, penne, or bowtie pasta work just as well.
  2. Adjust the Spice: Add more chili powder or hot sauce for an extra kick, or leave out the jalapeño for a milder version.
  3. Char Fresh Corn: If you have fresh corn, grill or roast the ears and slice off the kernels for a more authentic flavor.
  4. Prevent Avocado Browning: Toss diced avocado in lime juice before adding it to the salad to keep it fresh and vibrant.
  5. Make It Vegetarian: Omit the bacon for a vegetarian-friendly version.

Serving Suggestions

This Mexican Street Corn Pasta Salad pairs beautifully with grilled meats like chicken, steak, or shrimp. It’s also a fantastic side dish for tacos, enchiladas, or a taco bar. Serve it cold or at room temperature for best results.

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 10g
  • Carbohydrates: 28g
  • Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 550mg
  • Fiber: 5g
  • Sugar: 3g

Why You’ll Love This Recipe

Mexican Street Corn Pasta Salad is a vibrant and crowd-pleasing dish that combines classic street food flavors with the heartiness of pasta. The creamy dressing, smoky corn, and tangy lime create a deliciously unique side dish or light main course. It’s quick to prepare, highly customizable, and perfect for any occasion. Try it today and enjoy the flavors of a summer fiesta in every bite!

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