Description

This Avocado Street Corn Pasta Salad is a creamy, flavorful, and satisfying dish that combines roasted corn, tender pasta, and creamy avocado with a zesty chili-lime dressing. It’s perfect as a refreshing summer side or a light meal any day of the week.

Ingredients

Salad:

2 cups mini bowtie pasta, measured uncooked

3 cups frozen corn (or use 2 (15 oz) cans of corn, drained)

3 green onions, finely diced (about 1/3 cup)

1/2 bunch fresh cilantro, finely diced (about 1/2 cup)

1 tablespoon finely diced jalapeño

8 slices beef bacon, cooked and finely diced (use Ground Turkey or Beef Bacon)

1/3 cup crumbled Cotija cheese (use Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese or Cacique Cotija Cheese)

1 large avocado, diced

1/2 cup black beans, canned, drained, and rinsed

Dressing:

1/2 cup mayonnaise

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/8 teaspoon ground cumin

1 teaspoon Texas Pete Original Hot Sauce or Crystal Hot Sauce

2 large limes (zest and juice)

Salt and pepper, to taste

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Instructions

1. Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and cook the mini bowtie pasta according to package directions until al dente. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.

2. Prepare the corn using one of the following methods: grill, char in a skillet, or add canned/frozen corn directly to boiling pasta for the last minute of cooking. Let the corn cool before adding it to the salad.

3. Dice green onions, cilantro, and jalapeño. Cook and dice beef or turkey bacon. Drain and rinse black beans. Dice the avocado last to keep it fresh and firm.

4. In a small bowl, whisk together mayonnaise, chili powder, paprika, cumin, hot sauce, 1/4 teaspoon lime zest, and 3 tablespoons lime juice. Add a pinch of salt and pepper, adjusting to taste. Chill the dressing until ready to use.

5. In a large mixing bowl, combine cooled pasta, corn, avocado, onions, cilantro, jalapeños, bacon, beans, and cheese. Pour the dressing over the mixture and toss gently to coat. Serve immediately for the best texture and flavor.

Notes

For the corn: you can use 2 (15-ounce) cans of drained corn or 4 ears of fresh corn. To grill, brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.

For a charred flavor using canned or frozen corn, melt 2 tablespoons butter in a skillet over high heat. Add corn and cook for 10 minutes, stirring occasionally, until lightly browned.

If you plan to make this salad ahead, store the salad and dressing separately. Add avocado, cheese, and bacon just before serving to preserve freshness.

For a creamier texture, add 1 tablespoon sour cream to the dressing.

Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Prep Time: 25 minutes
Cook Time: 9 minutes
Category: Salad, Side Dish
Method: Stovetop, Grilled
Cuisine: Mexican-American