If you’re looking to add a twist to your summer meals, the Mexican Street Corn Pasta Salad is a perfect choice. Inspired by the vibrant flavors of Mexican street corn, this pasta salad is a delightful blend of charred corn, creamy avocado, crispy bacon, and more. It’s a dish that’s sure to impress at any gathering and is ideal for picnics, barbecues, or a refreshing meal at home.
Ingredients:
Salad:
2 cups radiatori noodles (or your noodle of choice)
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 jalapeno 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
Dressing:
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
Directions:
Cook Pasta:
Begin by cooking the pasta according to the package directions. Once cooked, drain the pasta, toss with olive oil, and set aside to cool.
Roast Corn:
In a large cast-iron skillet, char the drained corn kernels over high heat for 2-3 minutes per side. This will give the corn a smoky, grilled flavor that enhances the salad.
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, and rinsed black beans.
Make Dressing:
Whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
Combine:
Drizzle the prepared dressing over the salad and toss to coat all ingredients evenly. Ensure everything is well mixed and the flavors are evenly distributed.
Serving Tips:
Chill Before Serving:
For the best flavor and texture, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the ingredients to cool down.
Garnish:
Just before serving, you can add a sprinkle of additional chopped cilantro, crumbled feta, or a few slices of jalapeno for a fresh and appealing presentation.
Accompaniments:
This pasta salad pairs well with grilled meats like chicken, steak, or fish. It also complements other Mexican-inspired dishes such as tacos, enchiladas, or quesadillas.
Serving Temperature:
The salad can be served chilled or at room temperature, making it versatile for various settings, from outdoor picnics to indoor dinners.
Storage Tips:
Refrigeration:
Store any leftovers in an airtight container in the refrigerator. Properly stored, the salad will stay fresh for up to 3 days.
Preventing Avocado Browning:
To minimize browning of the avocado, you can drizzle a little extra lime juice over the avocado pieces before mixing them into the salad. This helps to preserve their color and freshness.
Mix Before Serving:
If the salad has been stored, give it a good stir before serving to redistribute the dressing and refresh the ingredients.
Separate Components:
If you plan to make the salad ahead of time but want to keep it as fresh as possible, consider storing the dressing separately and combining it with the salad just before serving. This helps to maintain the texture of the salad, especially the pasta and avocado.
Related Recipes:
FAQs:
Can I use fresh corn instead of canned corn?
Yes, you can definitely use fresh corn instead of canned corn. To do this, remove the kernels from fresh corn cobs and char them in a skillet or on a grill until they are slightly blackened. Fresh corn will add an extra layer of flavor and texture to the salad.
Is there a substitute for mayonnaise in the dressing?
If you prefer not to use mayonnaise, you can substitute it with Greek yogurt or a blend of Greek yogurt and sour cream. This will give the dressing a tangy flavor while still maintaining a creamy consistency. Another option is to use an avocado-based dressing for a healthier alternative.
How can I make this salad spicier?
To increase the spice level, you can add more diced jalapenos or include the seeds for extra heat. Additionally, you can increase the amount of chili powder or hot sauce in the dressing. For a more intense spice, consider adding a dash of cayenne pepper or a few drops of your favorite hot sauce.
Can I make this salad ahead of time?
Yes, this salad can be made ahead of time. It’s a great dish to prepare in advance for picnics or parties. To keep it as fresh as possible, consider storing the dressing separately and combining it with the salad just before serving. This helps maintain the texture of the ingredients, especially the pasta and avocado. The salad can be stored in the refrigerator for up to 3 days.
Conclusion:
Embrace the flavors of summer with this Mexican Street Corn Pasta Salad. It’s a perfect blend of textures and tastes that will make it a standout dish at your next gathering. Enjoy the refreshing and bold flavors that this unique pasta salad brings to your table!
📖 Recipe:
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Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A flavorful and refreshing pasta salad inspired by Mexican street corn, featuring charred corn, creamy avocado, and crispy bacon. Perfect for summer picnics, barbecues, and gatherings. Ready in just 30 minutes!
Ingredients
Salad:
2 cups radiatori noodles (or your noodle of choice)
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 jalapeno 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
Dressing:
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 pasta according to package directions. Drain, toss with olive oil, and set aside.
- Roast Corn: Char corn in a large cast-iron skillet over high heat for 2-3 minutes per side. Remove from heat.
- Assemble Salad: Combine pasta, charred corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans in a large bowl.
- Make Dressing: Whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper.
- Combine: Drizzle dressing over salad and toss to coat evenly.
Notes
Serving Tips: Chill before serving for best flavor. Garnish with additional cilantro or feta if desired.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Substitutions: Greek yogurt can be used in place of mayonnaise for a lighter dressing. Fresh corn can be used instead of canned corn for a more authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad,Side Dish
- Method: Mixing No-Bake
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6 servings
