Description
This Mexican Street Corn Pasta Salad is a bold, zesty, and refreshing dish, packed with creamy mayo, fresh veggies, crispy bacon, and the perfect balance of spicy and tangy flavors. The delightful combination of flavors and textures will make it your new favorite side dish for any meal!
Ingredients
- Pasta:
2 cups radiatori noodles (or your preferred type)
2 tablespoons olive oil - Salad:
1 can (15 ounces) corn kernels, drained
1 large avocado, diced
3 green onions, thinly sliced
½ bunch cilantro, finely chopped
1 medium jalapeno pepper, 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 - Dressing:
½ cup full-fat mayonnaise
3 tablespoons freshly squeezed lime juice (about 2-3 limes)
⅛ teaspoon ground cumin
¼ teaspoon paprika
½ teaspoon chili powder
1 teaspoon hot sauce
Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the radiatori noodles (or your preferred type) according to the package instructions. Drain and toss with olive oil to prevent sticking. Set aside to cool.
- Prepare the Salad: In a large mixing bowl, combine the drained corn kernels, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, cumin, paprika, chili powder, hot sauce, salt, and pepper. Taste and adjust seasoning as needed.
- Combine: Add the cooled pasta to the salad mixture. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy this creamy, spicy, and refreshing Mexican Street Corn Pasta Salad!
Notes
- Feel free to swap out the pasta for another variety like rotini or fusilli.
- If you prefer a milder version, omit the jalapeno or reduce the amount of hot sauce.
- This salad can be made in advance and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, creamy pasta salad, zesty corn salad, spicy pasta salad, Mexican pasta salad, summer side dish, bold corn salad, corn and avocado pasta salad