Mexican Street Corn Pasta Salad is a fun and colorful dish that’s perfect for gatherings. It mixes pasta with fresh ingredients, giving you a taste of summer in every bite!
Why Make This Recipe
This salad is not only tasty but also easy to make. It’s great for picnics, barbecues, or as a side dish to any meal. Plus, it’s a fantastic way to use fresh veggies and enjoy a bit of Mexican flair!
How to Make Mexican Street Corn Pasta Salad
Ingredients:
- 2 cups radiatori noodles
- 2 tablespoons olive oil
- 1 can corn kernels (15 ounces), drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 can black beans (15 ounces), drained and rinsed
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Directions:
- Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
- In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
- In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeno, bacon, feta cheese, and black beans.
- In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to coat evenly.
How to Serve Mexican Street Corn Pasta Salad
Serve this salad chilled or at room temperature. It makes an excellent side dish for grilled meats or can be enjoyed as a main dish on its own. Garnish with extra cilantro or a squeeze of lime for added flavor!
How to Store Mexican Street Corn Pasta Salad
Store leftovers in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. Just give it a good stir before serving again!
Tips to Make Mexican Street Corn Pasta Salad
- Use any pasta shape you like. Radiatori is fun, but elbow macaroni or penne works great too.
- For a vegetarian version, skip the bacon and add more beans or grilled veggies.
- Customize with your favorite ingredients like cherry tomatoes or bell peppers!
Variation
You can spice things up by adding diced red onion or swapping the jalapeño for a milder pepper if you prefer less heat.
FAQs
1. Can I make this salad ahead of time?
Yes! It tastes even better after the flavors have had time to meld together. Just remember to add the avocado right before serving to keep it fresh.
2. Is it okay to leave out ingredients?
Absolutely! Feel free to omit any ingredient you don’t like or add what you love to make it your own.
3. Can I use frozen corn?
Yes! Just thaw and drain before using it. Instant street corn flavor without the grilling step!
Ingredients
- 2 cups radiatori noodles
- 2 tablespoons olive oil
- 1 can (15 oz) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeño pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
- In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
- In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeño, bacon, feta cheese, and black beans.
- In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator before serving.
Notes
For a vegetarian version, omit the bacon and add more beans or grilled veggies. Store leftovers in an airtight container for up to 3 days.