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
