Description
This Creamy Mexican Street Corn Pasta Salad takes all the addictive flavors of classic elote sweet corn, tangy lime, and spicy chili and transforms them into a crowd-pleasing pasta dish. Loaded with fresh avocado, black beans, and savory Cotija cheese, it is a vibrant side that steals the show at any summer BBQ. With a rich, zesty dressing and plenty of crunch, this salad is the perfect fusion of comfort food and fresh, bright flavors.
Ingredients
The Salad Base
- 2 cups mini bowtie pasta (measured uncooked)
- 3 cups frozen corn (thawed)
- 1/2 cup black beans (canned), drained and rinsed
- 1 large avocado, diced
- 1/3 cup Cotija cheese, crumbled (or Feta)
- 3 green onions, finely diced
- 1/2 cup fresh cilantro, finely chopped
- 1 tablespoon jalapeño, finely diced (seeds removed for less heat)
The Creamy Elote Dressing
- 1/2 cup mayonnaise
- 2 large limes (needs approx. 3 tbsp juice + 1/4 tsp zest)
- 1 teaspoon Sriracha
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
Cook Pasta
Boil water in a large pot with 1 tablespoon of salt. Boil: Cook the mini bowtie pasta according to package directions until al dente. Cool: Drain and rinse under cold water for 15 seconds to stop the cooking. Shake off excess water thoroughly and let it dry.
Prepare Corn
Cook the corn according to preference. Recommended: Heat a skillet with a little oil over high heat and pan-sear the corn until it starts to brown and char (this adds the smoky “street corn” flavor). Let cool.
Veggie Prep
Finely dice the green onions, cilantro, and jalapeño. Tip: Dice the avocado last to prevent browning.
Make Dressing
In a small bowl, whisk together the mayo, chili powder, paprika, cumin, Sriracha, 1/4 tsp lime zest, and 3 tablespoons lime juice. Season: Add 1/4 tsp salt and 1/8 tsp pepper (adjust to taste). Chill in the fridge until needed.
Assemble
In a large mixing bowl, combine the cooled pasta, cooled corn, diced avocado, green onions, cilantro, jalapeños, black beans, and Cotija cheese. Note: If making ahead, add the cheese and avocado just before serving.
Serve
Drizzle the dressing over the salad and gently toss until everything is evenly coated. Serve immediately.
Notes
Char the Corn: For the best flavor profile, don’t just steam the corn. Charring it in a cast-iron skillet creates a smoky depth that elevates the entire dish.
Dry Pasta is Key: Ensure your pasta is dry after rinsing. If it is wet, the creamy dressing will slide off the noodles and pool at the bottom of the bowl.
Cheese Substitute: If you cannot find Cotija, Feta cheese is a great alternative that offers a similar salty, crumbly texture.
Storage: This salad keeps well for 2 days in the fridge. The avocado may brown slightly, but the lime juice in the dressing helps slow down oxidation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Salad
- Method: Boiling / Mixing
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 360
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: mexican street corn pasta salad, elote salad recipe, summer bbq sides, bowtie pasta salad, creamy pasta salad, vegetarian bbq recipes, potluck ideas