Mexican Street Corn Pasta Salad

My easy 20-minute Mexican Street Corn Pasta Salad is a great way to amp up your pasta salad game. This corn pasta salad is loaded with veggies and topped with a fantastic dressing. I love this recipe because it’s delicious, quick and super easy. It’s a great recipe to add to stash of side dishes. Any foodie will love this street corn salad.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 523 kcal per serving

Ingredients

2 cups - pasta
3 cups - corn
½ cup - fresh cilantro
½ cup - black beans
⅓ cup - red onion
2 tablespoons - jalepeno
8 slice - bacon
¼ cup - Cotija cheese
1 - avocado
¼ cup - mayonnaise
¼ cup - sour cream
2 - limes
2 clove - garlic
1 tsp - all-purpose seasoning
½ tsp - chili powder
⅛ tsp - ground cumin

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.

Nutrition