Loaded with fresh crisp veggies, roasted sweet corn, thick-cut bacon, and a tangy chili-lime dressing, this pasta salad is a flavorful twist on the traditional. Inspired by the savory flavors of Mexican street-style corn on the cob, this dish brings a burst of excitement to your table.
Experience the Flavorful Difference
This Street Corn Pasta Salad offers a delightful departure from the ordinary. The dressing, with a zing from lime and a zap from hot sauce, adds a distinctive flavor profile to each bite. Don’t miss the step of roasting the corn kernels—it’s the secret to enhancing the taste of every mouthful.
How to Make Street Corn Pasta Salad
Discover the incredible flavor of Mexican Sweet Corn in a simple process that works with fresh corn on the cob, frozen, or canned corn. Char the corn kernels in a skillet, either on the cob or cut off, until they achieve a delightful charred perfection. Experiment with different methods to find what suits you best.
Chili Lime Dressing: A Versatile Delight
The star of this pasta salad is the creamy and tangy chili-lime dressing. Combine fresh roasted corn, creamy avocado, crispy bacon, and the flavorful dressing for a mouthwatering experience. This dressing isn’t limited to pasta salads—try it with chicken, shrimp, salmon, or pork. It’s a versatile addition to your culinary repertoire.
Here’s a bonus recipe for Cilantro Lime Chicken that pairs perfectly with this dressing. Transform it into a salad and enjoy the irresistible combination. Once you’ve made this easy chili lime dressing, store-bought dressings may never be the same again!
Ingredients:
Pasta Salad:
- 2 cups (180 g) radiatori noodles (or your noodle of choice)
- 2 tablespoons olive oil
- 1 can (425 g) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeno pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup (75 g) feta cheese, crumbled
- 1 can (425 g) black beans, drained and rinsed
Dressing:
- 1/2 cup (120 g) full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice (approximately 2-3 limes)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions:
- Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
- In a large cast-iron skillet over high heat, char the corn kernels until slightly charred (2-3 minutes per side). Remove from heat and set aside.
- In a large bowl, combine the cooked pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta, and drained black beans.
- In a separate bowl, whisk together all the dressing ingredients.
- Drizzle the dressing over the salad and toss to coat. Serve and enjoy the vibrant flavors of this Street Corn Pasta Salad!
