Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a tasty summer side dish with charred corn, black beans, bell peppers, cheese and bacon in an irresistible creamy chili-lime dressing that goes with all your BBQ favorites!
Servings: 6
Calories:
Ingredients
PASTA SALAD:
- 2 cups short pasta such as elbow macaroni
- 4-5 strips bacon cooked to lightly crisp (reserve 1T drippings
- 3-4 ears fresh corn or 2 cups frozen
- 2 tablesoons shallot finely chopped
- 1 1/2 cups bell pepper any color, diced
- 2 tablespoons fresh jalapeno minced
- 1/2 cup black beans canned/rinsed and drained
- 3 tablespoons cilantro chopped
- 1/2 cup queso fresco cheese or more to taste
THE DRESSING:
- ecumin 1/2 teaspoonchili powder 1/2 teaspoon garlic powder 1/4 teasooncayenne pepper small pinch1 tablespoon honeysalt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice + zest from half of one lime
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 pinch ground cayenne pepper
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Whisk dressing ingredients together in a small bowl. Refrigerate until ready to use.
- Cook pasta (any short pasta works well) per package directions to al dente then drain and set aside.
- While pasta is cooking, cook bacon to lightly crisp. Remove from the skillet, cool and chop into bite size pieces. RESERVE 1 tablespoon of bacon drippings!
- Add corn to the same skillet. Sauté over medium-high heat 2-3 minutes or until lightly browned. Note: some kernels may pop – this is normal.
- Add pasta salad ingredients to a large bowl. Top with dressing. Gently stir well to combine. Cover and refrigerate at least 10 minutes to let the flavors come together then enjoy.