Mexican Street Corn Pasta Salad: A Fiesta of Flavors You Can’t Resist!
Ever taken your taste buds on a trip to the magical streets of Mexico? Enter Mexican Street Corn Pasta Salad, the perfect combination of street food flavor with pasta to make it a heartier dish for any event! More than just a salad, this is a fun combination of big and fresh that goes beautifully with good friends and it’s never “just dinner” when you serve them something they grumble about being the one who didn’t get to bring down leftovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6
Why You’ll Love This Recipe
- Sweet & Smoky: Charred corn meets smooth avocado and feta cheese.
- Pasta al dente, crispy bacon bits and tender black beans will take you to texture heaven.
- Beginner-friendly: 9 Ways for beginners to start, but also presentable enough for guests.
- Easy Entertaining: Perfect for potlucks, BBQs or gathering your family for dinner at home.
Ingredients
For the Salad:
- Radiatori noodles, 2 cups (or any pasta of your choice)
- 2 tbsp olive oil
- 1 can corn, drained
- 1 large avocado, diced
- 3 green onions, sliced
- ½ bunch cilantro, chopped
- 1 medium jalapeño, diced
- 6 strips cooked, chopped bacon
- ½ cup feta cheese, crumbled
- 1-15 oz can black beans, drained and rinsed.
For the Dressing:
- 1 cup mayonnaise
- 2–3 limes, juiced (3 tbsp)
- ⅛ tsp ground cumin
- ¼ tsp paprika
- ½ tablespoon chili powder
- Teas of Hot Sauce (or to taste)
- Salt and pepper to taste
Step-by-Step Instructions
1. Cook the Pasta
Next, bring a big pot of salted water to a boil. Meanwhile, cook radiatori noodles according to the package until ready (al dente). Add the the drained pasta to a large bowl and mix in 2 tablespoons of olive oil to keep it from sticking together. Set aside to cool.
2. Char the Corn
Preheat a skillet over high heat. Put the cup of drained corn and cook two to three minutes, mixing occasionally, until golden brown. This step is what brings the sweetness and smoky flavor we know from street corn.
3. Prepare the Salad Base
Add the cooled pasta, charred corn, diced avocado, sliced green onions (I use the white and light green parts only), chopped cilantro, diced jalapeño (remove seeds for less heat), chopped bacon, crumbled feta cheese and black beans to a large mixing bowl. Distribute everything slowly so as not to mash the avocado.
4. Make the Dressing
Combine ½ cup mayonnaise, 3 tablespoons fresh lime juice, ⅛ teaspoon ground cumin, ¼ teaspoon paprika, ½ teaspoon chili powder and 1 teaspoon hot sauce in a bowl. Salt/Pepper to taste Dressing should be zippy with just a little bit of a kick — season according to your taste.
5. Combine and Serve
Pour the dressing over everything in the salad bowl. Mix everything together until all the ingredients are well coated with the dressing. Refrigerate before serving for optimal flavor — at least 30 minutes to let the flavors meld.
How to Make Mexican Street Corn Pasta Salad
Pasta: Radiatori noodles are ideal as they hold the dressing, but fusilli, penne, or farfalle will also yield a delicious pasta salad.
Fresh Corn: If you have fresh corn on the cob, grilling is great for adding extra flavor before cutting off the kernels.
Alternatives to Cheese: For a more traditional Mexican flavor, replace the feta with cotija cheese.
Heat Factor: Take out the seeds from the jalapeño for a less spicy salad OR add additional hot sauce for even more heat.
Advance prep: The salad can be assembled up to a day ahead. It actually gets better for the next day!
Health Benefits
Besides, this Mexican Street Corn Pasta Salad is not only tasty but healthy too!
Avocado Loaded with healthy fats and also fiber.
Black beans are high in plant-based protein and also a good source of fiber
Corn: Offers necessary vitamins similar to B-complex nutritional vitamins and minerals.
Antioxidant, Helps in Digestion and Lime (I love the combo of cilantro and lime)
Serving Suggestions
Pair this salad with:
Chicken or Steak (grilled): More protein.
Tortilla Chips: -Great to use for a fun appetizer and scoop up the salad.
Enjoy with fresh lemonade or margaritas for a thirst-quenching zesty bite.
Frequently Asked Questions
How to make this salad Vegetarian?
Absolutely! Simply omit the bacon. Roasted chickpeas are great mixed in for extra protein and crunch.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Please note that the avocado may turn a bit brown but it will still be good to eat.
What if I want to use a different dressing?
Indeed, a cilantro-lime vinaigrette or even a spicy ranch would not be misplaced.
Conclusion
This pasta salad has a burst of flavour for your taste buds and it”s called MEXICAN STREET CORN PASTA SALAD!! The best part is that it’s the kind of recipe that makes your next potluck easier to attend or adds delicious excitement to your typical Tuesday night dinner. This is an easy-to-make, yummy salad that the whole family will love.
