Name: Mexican Street Corn Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/7

Mexican Street Corn Pasta Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Make sure you season the pasta water well and prepare pasta according to the package directions. Drain and set aside.

In a large bowl, combine the cooked pasta, corn, cilantro, black beans, red onion, jalapeno and bacon. Stir until combined.

In another bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, All Purpose Seasoning, chili powder and cumin.

Pour the dressing over the pasta mixture and stir to combine.

Gently fold in the avocado and Cotija cheese.

This salad is best enjoyed immediately as it doesn't hold well.

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Tips & Tricks (5)

Char Your Corn First 🔥
Lightly char fresh or thawed corn in a hot skillet for 2-3 minutes before adding to the salad—this caramelizes the natural sugars and deepens the street corn flavor complexity.
Ice-Bath Your Pasta 🧊
Shock cooked pasta in ice water immediately after draining to stop the cooking process and prevent it from becoming mushy when mixed with the creamy dressing.
Crisp Your Bacon Separately ⏱️
Cook bacon until extra crispy, then crumble and add it just before serving to maintain its texture instead of it becoming soft and soggy from the dressing.
Balance Your Dressing Ratio 🥄
Mix your sour cream and mayo in a 1:1 ratio, then thin with fresh lime juice gradually until you achieve a pourable consistency that coats the pasta without overwhelming it.
Toast Your Spices Beforehand 🌶️
Briefly bloom the cumin and chili powder in a dry skillet for 30 seconds before mixing into the dressing to unlock their essential oils and amplify their smoky, complex flavors.