Mexican Corn Pasta Salad
Whip up this creamy, smoky Mexican street corn pasta salad for your next gathering. Discover how to build bold, tangy flavors in just 45 minutes!
Smoky and Creamy Mexican Corn Pasta Salad
Bring the bold flavors of street food straight to your dinner table with this Mexican corn pasta salad. This vibrant dish takes everything you love about classic elote and transforms it into a hearty, crowd-pleasing side dish. It offers the perfect balance of smoky, creamy, and tangy flavors in every single bite.
Whether you need a standout side for a summer barbecue or a filling addition to your weekly meal prep, this recipe delivers. You get the crunch of fresh vegetables, the salty bite of bacon, and the satisfying texture of bowtie pasta. A perfectly spiced, lime-infused dressing ties the whole bowl together.
In this guide, we walk you through the entire process of making this spectacular salad. You will learn how to build a flavorful dressing, char your corn to perfection, and assemble the ingredients for the best possible texture. Prepare to discover your new favorite side dish.
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Notes/Special Instructions
Best fresh! If making ahead, store salad and dressing separately. Add cheese and bacon just before serving.
Notes
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Step 1: In a small bowl, whisk together mayo, sour cream, chili powder, smoked paprika, cumin, sriracha, black pepper, salt and lime juice. Stir well and place in the fridge until ready to use.
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Step 2: Cook pasta just until al dente according to package directions. Drain and rinse with cold water, shake off excess water and let dry completely.
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Step 3: Cook and dice bacon, using the same skillet, remove some of the bacon grease then add corn, cook for 10 minutes over medium high heat, stirring now and then until brown.
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Step 4: In a large salad bowl combine cooled pasta, diced green onions, cilantro, jalapeno, corn, bacon, cheese and black beans.
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Step 5: If not eating right away, wait to add bacon and cheese until serving. Drizzle with dressing and gently toss. Serve immediately.
Instructions
1/2 Cup. mayo
1/4 Cup. sour cream
3 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
1/4 tsp paprika
1/2 tsp chili powder
1 tsp sriracha sauce
salt and pepper to taste
Ingredients
2 Cups bowtie pasta
1/2 Cup black beans (drained and rinsed)
8 strips smoked bacon (cooked and finely diced)
2 (15oz) cans of corn (drained)
1 finely chopped jalapeno pepper
3 green onions (chopped)
1/2 cilantro (chopped)
1/2 C. Cotija cheese (grated)
Salad
Mexican Corn Pasta Salad
Head Chef
Sylvia
Servings :
Calories:
Prep Time
25 min
Cooking Time
20 min
Rest Time
none
Total Time
45 min
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