Description
Mexican Street Corn Pasta Salad is a chilled, creamy twist on the classic elote. Tossed with cotija, turkey bacon, avocado, and a bold chili-lime dressing, it’s perfect for BBQs and potlucks.
Ingredients
2 cups mini bowtie pasta (uncooked)
3 cups frozen corn
3 green onions, finely diced
1/2 bunch cilantro, finely diced
1 tablespoon jalapeño, finely diced
8 slices turkey bacon, cooked & diced
1/3 cup cotija cheese
1 large avocado, diced
1/2 cup black beans, rinsed and drained
1/2 cup mayo
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cumin
1 teaspoon sriracha
2 large limes
Salt and pepper
Instructions
1. Boil 12 cups of water with 1 tbsp salt. Add pasta and cook to package directions.
2. Drain and rinse pasta under cold water for 15 seconds. Shake off excess and let dry.
3. Char frozen corn in a skillet with a touch of oil until golden and slightly blackened.
4. Dice green onions, cilantro, jalapeño, and turkey bacon. Dice avocado last.
5. In a bowl, mix mayo, chili powder, paprika, cumin, sriracha, lime zest, and juice. Season with salt and pepper. Chill.
6. In a large bowl, combine pasta, corn, veggies, turkey bacon, cotija, and beans. Toss gently with dressing.
7. Serve immediately, or chill and add avocado, turkey bacon, and cotija just before serving.
Notes
Add turkey bacon, avocado, and cheese just before serving for best texture.
Use fresh lime juice for brightest flavor.
Substitute cotija with feta if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Mexican street corn pasta salad, elote pasta salad, summer pasta salad