Creamy Mexican Street Corn Pasta Salad Recipe
This Creamy Mexican Street Corn Pasta Salad combines tender bowtie pasta with a zesty, creamy avocado-lime dressing, fire-roasted corn, black beans, and crumbled cotija cheese for a vibrant and flavorful dish. Perfect for potlucks, barbecues, or a refreshing meal, this salad balances smoky, tangy, and creamy elements with fresh cilantro garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta and Salad
- 1/2 pound bowtie pasta (farfalle)
- 1 pound bag frozen fire roasted corn
- 1 can (15.5-ounce) black beans, drained and rinsed
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/4 cup cilantro leaves, minced
Dressing
- 1 large ripe avocado
- 2 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp chili powder
- 2 tsp avocado oil
- 1/4 to 1/3 cup water (for blending)
Instructions
- Cook the Pasta: Bring a large pot filled halfway with water to a boil. Once boiling, add the bowtie pasta and cook according to the package directions, usually 10-12 minutes until al dente. Drain the pasta into a colander and set aside.
- Prepare the Creamy Dressing: In a food processor or small high-speed blender, combine the ripe avocado, lime juice, lime zest, chili powder, and 1/4 cup water. Blend until smooth and creamy, adding more water if the dressing is too thick to achieve a pourable consistency.
- Sauté the Corn and Beans: While the pasta cooks, heat the avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the frozen fire-roasted corn and sauté for about 5 minutes until heated through and slightly charred. Add the rinsed black beans and stir for another minute to warm through.
- Combine the Salad: Transfer the warm corn and bean mixture to a large mixing bowl. Add the drained pasta, half of the crumbled cotija cheese, and the creamy avocado dressing. Toss everything thoroughly to combine and coat the pasta and veggies evenly.
- Serve: Transfer the pasta salad to a serving bowl. Garnish with the remaining cotija cheese and the minced cilantro leaves. Serve immediately or chill for later.
Notes
- Use fire-roasted corn for a smoky flavor; if unavailable, regular frozen corn can be used but will be less smoky.
- For a spicier salad, add extra chili powder or a pinch of cayenne pepper to the dressing.
- To keep the avocado dressing from browning, serve the salad shortly after preparation or add a bit more lime juice.
- This salad can be made a few hours ahead and stored covered in the fridge to allow flavors to meld.
- Substitute cotija cheese with feta for a milder, creamier cheese option.
