Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 cups mini bowtie pasta, measured uncooked
02 -
3 cups frozen corn
03 -
3 green onions, finely diced (1/3 cup)
04 -
1/2 bunch cilantro, finely diced (1/2 cup)
05 -
1 tablespoon finely diced jalapeño
06 -
8 slices turkey bacon, cooked and finely diced
07 -
1/3 cup cotija cheese
08 -
1 large avocado, diced
09 -
1/2 cup canned black beans, drained and rinsed
→ Dressing
10 -
1/2 cup mayo
11 -
1/2 teaspoon chili powder
12 -
1/4 teaspoon paprika
13 -
1/8 teaspoon ground cumin
14 -
1 teaspoon Sriracha
15 -
2 large limes
16 -
Salt and pepper, to taste
# Instructions:
01 -
Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of salt. Cook pasta according to package instructions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
02 -
Refer to note 1 for preferred cooking method (e.g., boiling, grilling, or sautéing). Allow corn to cool completely.
03 -
Dice green onions, cilantro, and jalapeño. Cook and dice turkey bacon. Drain and rinse black beans. Dice avocado just before assembly to prevent browning. Ensure all ingredients are uniformly diced for even distribution.
04 -
In a small bowl, whisk together mayo, chili powder, paprika, ground cumin, Sriracha, 1/4 teaspoon lime zest, and 3 tablespoons of freshly squeezed lime juice. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, adjusting seasoning to taste. Chill dressing until ready to use.
05 -
In a large bowl, combine cooled pasta, cooled corn, avocado, green onions, cilantro, jalapeño, turkey bacon, and cotija cheese. If not serving immediately, delay adding avocado, cheese, and bacon until just before serving. Drizzle with prepared dressing and gently toss. Serve immediately.