Description
This creamy Mexican street corn pasta salad combines the smoky, sweet flavors of grilled corn with a creamy dressing, lime, and cotija cheese, making it the perfect side dish for summer barbecues and family gatherings.
Ingredients
2 cups mini bowtie pasta measured uncooked
3 cups frozen corn (see note 1)
3 green onions, finely diced (1/3 cup)
1/2 bunch cilantro, finely diced (1/2 cup)
1 tablespoon finely diced jalapeño
8 slices cooked beef, finely diced
1/3 cup cotija cheese
1 large avocado, diced
1/2 cup black beans, canned, drained and rinsed
Instructions
1. Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
2. Prepare the corn: Grill, char, or cook according to preference (see note 1). Let cool.
3. Dice green onions, cilantro, and jalapeño. Cook and dice beef. Drain and rinse black beans. Dice avocado last to keep it fresh.
4. In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, lime zest, and lime juice. Add salt and pepper, adjusting to taste. Chill until ready to use.
5. In a large bowl, combine cooled pasta, corn, avocado, onions, cilantro, jalapeños, beef, and cotija cheese. If not serving immediately, add cheese, beef, and avocado just before serving. Drizzle with dressing and gently toss. Serve immediately!
Notes
For corn options, you can use frozen corn, canned corn (drained), or fresh corn grilled or charred for extra flavor.
Storage: Best served fresh, but if making ahead, store salad and dressing separately. Add beef, cheese, and avocado just before serving.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Tossing and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 692 kcal
- Sugar: 9g
- Sodium: 305mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 93g
- Fiber: 10g
- Protein: 21g
- Cholesterol: 23mg