Description
This vibrant pasta salad combines all the bold, creamy, and smoky flavors of classic Mexican street corn (elote) with the comforting texture of pasta. Perfect for summer gatherings or quick weeknight meals, this dish is loaded with grilled corn, black beans, avocado, Cotija cheese, and a zesty lime-chili dressing.
Ingredients
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8 oz mini bowtie pasta (or other short pasta)
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2 cups corn (fresh, frozen, or canned)
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1 avocado, diced
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4 green onions, sliced
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1 jalapeño, finely diced
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1/4 cup fresh cilantro, chopped
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1 cup black beans, drained and rinsed
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4 slices turkey or beef bacon, crumbled
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1/2 cup Cotija cheese, crumbled
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Dressing:
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1/2 cup mayonnaise
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1 tsp chili powder
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1/2 tsp smoked paprika
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1/2 tsp cumin
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1–2 tsp Sriracha
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1 tsp lime zest
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2 tbsp lime juice
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Salt and pepper to taste
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Instructions
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Cook pasta in salted water until al dente, drain and cool.
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Grill or sauté corn until golden and caramelized.
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Cook bacon until crispy, then crumble.
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Whisk all dressing ingredients together.
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In a large bowl, combine pasta, corn, avocado, onion, jalapeño, cilantro, black beans, bacon, and cheese.
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Toss with dressing just before serving.
Notes
- For less spice, omit jalapeño or reduce Sriracha.
- Add dressing just before serving to avoid sogginess.
- Fresh lime juice and zest really brighten the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Grilling or Sautéing
- Cuisine: Mexican-Inspired