Description
This bold and creamy pasta salad is inspired by classic Mexican street corn (elote). With charred corn, tender pasta, creamy avocado, and a chili-lime dressing, it’s perfect for summer potlucks or a quick, flavor-filled meal.
Ingredients
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2 cups uncooked mini bowtie pasta
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3 cups corn (grilled or sautéed)
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3 green onions, finely diced
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½ bunch cilantro, chopped
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1 tbsp diced jalapeño
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6–8 slices turkey bacon, cooked & chopped
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⅓ cup Cotija cheese
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1 large avocado, diced
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½ cup black beans, rinsed
Dressing:
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½ cup mayonnaise
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½ tsp chili powder
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¼ tsp paprika
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⅛ tsp cumin
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1 tsp Sriracha
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Juice and zest of 2 limes
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Salt and pepper to taste
Instructions
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Cook pasta until al dente; rinse and cool.
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Char the corn in a skillet or grill; let cool.
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Cook and chop turkey bacon.
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Whisk together all dressing ingredients.
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Combine pasta, corn, onions, jalapeño, bacon, cilantro, avocado, beans, and cheese.
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Toss with dressing until well coated.
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Chill for 30 minutes before serving.
Notes
- Add avocado right before serving to avoid browning.
- For extra crunch, top with crushed tortilla chips.
- Make ahead tip: Store dressing separately and mix just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiled, Grilled, Mixed
- Cuisine: Mexican-American