Description
A flavorful and vibrant Mexican Street Corn Pasta Salad combining tender radiatori noodles with charred corn, creamy avocado, smoky bacon, and a zesty lime-infused dressing. This colorful salad is perfect for a quick lunch or a festive side dish, boasting a blend of textures and bold Mexican-inspired flavors.
Ingredients
Scale
Pasta and Vegetables
- 2 cups radiatori noodles (or your noodle of choice)
- 1 can (15 oz) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 1 can (15 oz) black beans, drained and rinsed
Meat and Cheese
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approx. 2-3 limes)
- 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 Pasta: Cook the radiatori noodles according to the package directions until al dente. Once cooked, drain the pasta, toss it with the olive oil to prevent sticking, and set aside to cool slightly.
- Roast Corn: Heat a large cast-iron skillet over high heat and add the drained corn kernels. Char the corn by cooking it for about 2-3 minutes on each side until it develops a smoky, slightly blackened appearance. Remove from heat.
- Assemble Salad: In a large bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans. Mix gently to distribute the ingredients evenly.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. Season with salt and pepper according to taste.
- Combine: Pour the dressing over the salad bowl and toss everything thoroughly to coat all the ingredients evenly with the creamy, zesty dressing. Adjust seasoning if needed before serving.
Notes
- For extra heat, leave some jalapeno seeds in or add more hot sauce.
- If you prefer a vegetarian version, omit the bacon or replace it with smoked tempeh.
- This salad can be prepared a few hours ahead and refrigerated; just toss before serving.
- Use fresh lime juice for the best flavor in the dressing.
- The salad is great served chilled or at room temperature.
