Description
Inspired by the bold, tangy flavors of classic Mexican street corn (a.k.a. elote), this pasta salad is a total flavor bomb. It’s got creamy chipotle-lime dressing, sweet corn, black beans, Cotija cheese, crispy bacon, avocado, and just the right amount of kick from jalapeños and chili powder. Every bite is creamy, zesty, a little smoky, and completely irresistible. It’s a guaranteed hit at summer parties, BBQs, or as a standout lunch prep!
Ingredients
Salad:
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2 cups mini bowtie pasta (uncooked)
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3 cups corn (frozen, canned, or fresh grilled)
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3 green onions, finely diced
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½ bunch cilantro, chopped (about ½ cup)
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1 tbsp jalapeño, finely diced
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8 slices bacon, cooked and finely diced
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⅓ cup Cotija cheese
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1 large avocado, diced
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½ cup canned black beans, drained and 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 ground cumin
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1 tsp Sriracha (optional)
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Juice of 2 limes
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Zest of ¼ lime
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Salt and pepper to taste
Instructions
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Cook the pasta
Bring salted water to a boil. Cook pasta until al dente. Drain, rinse with cold water, and let dry. -
Prepare the corn
Choose from grilled, sautéed, or frozen methods (see options below). Cool completely before adding. -
Prep the add-ins
Dice green onions, jalapeños, cilantro, and bacon. Rinse beans. Dice avocado last to avoid browning. -
Make the dressing
In a bowl, whisk mayo, chili powder, paprika, cumin, Sriracha (if using), lime juice, zest, salt, and pepper. -
Assemble the salad
In a large bowl, combine pasta, corn, black beans, veggies, bacon, Cotija, and avocado. Pour dressing over and gently toss to coat. Serve immediately.
Notes
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Make-ahead tip: Store dressing and salad separately. Add avocado, bacon, and cheese just before serving.
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Spice level: Remove seeds/ribs from jalapeño for milder flavor, or add more Sriracha for a kick.
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Substitutions: Greek yogurt for mayo, feta for Cotija, or omit bacon for a vegetarian version.
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Storage: Best day-of, but will keep in the fridge for 1–2 days with some texture loss.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Tossed
- Cuisine: Mexican-Inspired