Mexican Street Corn Pasta Salad

Ingredients:

• 2 cups (6 ounces) radiatori noodles (or your noodle of choice)
• 2 tablespoons olive oil
• 1 can (15 ounces) corn kernels, drained
• 1 large avocado, diced
• 3 green onions, thinly sliced
• ½ bunch cilantro, finely chopped
• 1 medium jalapeno pepper, seeded and diced
• 6 strips thick-cut bacon, cooked and roughly chopped
• ½ cup feta cheese, crumbled
• 1 can (15 ounces) black beans, drained and rinsed

Dressing:

• ½ cup full-fat mayonnaise
• 3 tablespoons freshly squeezed lime juice, approximately 2-3 limes
• ⅛ teaspoon ground cumin
• ¼ teaspoon paprika
• ½ teaspoon chili powder
• 1 teaspoon hot sauce
• Salt and pepper, to taste

Directions:

Pasta Preparation: Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.

Corn Roasting: In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.

Salad Assembly: In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeno, bacon, feta cheese, and black beans.

Dressing: In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.

Combine: Drizzle the dressing over the salad and toss to coat evenly.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Kcal: 350 kcal per serving (approx.) | Servings: 6 servings

Serving and Storage Tips:

Serving Suggestions: Serve this Mexican Street Corn Pasta Salad chilled or at room temperature. It makes a perfect side dish for barbecues, picnics, and potlucks. For a more substantial meal, consider adding grilled chicken or shrimp.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the avocado and dressing separate if you plan to make the salad ahead of time, and add them just before serving.

Make Ahead Tips: You can prepare all the salad components up to a day in advance. Simply store the pasta, corn, bacon, and other vegetables separately in the refrigerator. Mix everything together with the dressing right before serving to maintain freshness and texture.

Reheating: If you prefer to enjoy the salad warm, you can gently reheat it in a skillet over medium heat. However, it’s typically best enjoyed cold or at room temperature.

Variations:

Protein-Packed: Add grilled chicken, shrimp, or steak for a heartier salad. These proteins complement the flavors well and make the dish more filling.

Vegetarian: For a vegetarian version, omit the bacon and consider adding roasted chickpeas for extra crunch and protein.

Spicier Kick: If you love heat, add more diced jalapenos or a sprinkle of cayenne pepper to the dressing. You can also use a spicier hot sauce or add a few dashes of sriracha.

Cheese Swap: Substitute the feta cheese with cotija cheese for a more authentic Mexican flavor, or try queso fresco for a milder taste.

Creamier Dressing: Mix in some Greek yogurt with the mayonnaise in the dressing for added creaminess and a slight tang.

Vegan Option: Use vegan mayonnaise and omit the feta cheese and bacon. Add a sprinkle of nutritional yeast for a cheesy flavor, and consider using tempeh bacon for a smoky taste.

Different Pasta: Switch out the radiatori noodles for other pasta types like fusilli, penne, or bowtie pasta. Whole wheat or gluten-free pasta can also be used to suit dietary preferences.

Fresh Veggies: Add more fresh vegetables like diced red bell peppers, cherry tomatoes, or cucumbers for added crunch and color.

Herbs and Spices: Experiment with different herbs and spices. Add a pinch of smoked paprika for a deeper flavor, or sprinkle in some fresh oregano or parsley for a herbal twist.

Corn Variations: Use fresh grilled corn on the cob instead of canned corn for a more authentic and smoky flavor. You can also try using roasted sweet corn for a slightly different taste.

Southwest Twist: Add black olives, diced red onions, and roasted red peppers for a Southwest flavor profile.

Greek Style: Substitute the feta with crumbled goat cheese, add sliced Kalamata olives, and swap cilantro for fresh dill and parsley.

Asian Fusion: Incorporate edamame, shredded carrots, and sliced green cabbage. Use a dressing made from sesame oil, rice vinegar, and soy sauce.

Italian Flair: Add sun-dried tomatoes, fresh basil, and mozzarella pearls. Use a balsamic vinaigrette instead of the mayo-based dressing.

Fruit Additions: Mix in fresh mango or pineapple chunks for a sweet and tangy contrast to the savory elements.

Nutty Crunch: Add toasted pumpkin seeds, sunflower seeds, or chopped nuts like almonds or pecans for an added crunch and a boost of healthy fats.

Mediterranean Mix: Include artichoke hearts, roasted eggplant, and a sprinkle of za’atar seasoning for a Mediterranean twist.

BBQ Flavor: Replace the hot sauce with BBQ sauce and add some shredded cheddar cheese for a smoky, cheesy variation.

These variations allow you to customize the Mexican Street Corn Pasta Salad to your liking, making it a versatile dish for any occasion.

FAQs:

1. Can I use frozen corn instead of canned corn? Yes, you can use frozen corn. Simply thaw it and follow the same steps for charring in a skillet.

2. How can I make this salad vegan? To make the salad vegan, use vegan mayonnaise, omit the feta cheese and bacon, and consider adding tempeh bacon for a smoky flavor.

3. Can I prepare this salad ahead of time? Yes, you can prepare the components of the salad up to a day in advance. Store them separately in the refrigerator and mix everything together with the dressing just before serving.

4. How long does this salad last in the refrigerator? The salad can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the avocado and dressing separate until ready to serve.

5. What other types of pasta can I use? You can use any pasta you like, such as fusilli, penne, or bowtie pasta. Whole wheat or gluten-free pasta can also be used to suit dietary preferences.

6. Can I make the salad spicier? Yes, you can add more diced jalapenos, a sprinkle of cayenne pepper, or use a spicier hot sauce to give the salad an extra kick.

7. What can I use instead of feta cheese? You can substitute feta cheese with cotija cheese for a more authentic Mexican flavor or queso fresco for a milder taste.

8. Can I add more vegetables to the salad? Absolutely! Feel free to add more fresh vegetables like diced red bell peppers, cherry tomatoes, or cucumbers for added crunch and color.

9. How can I make the dressing creamier? For a creamier dressing, mix in some Greek yogurt with the mayonnaise. This will add extra creaminess and a slight tang.

10. Is it possible to serve this salad warm? Yes, you can gently reheat the salad in a skillet over medium heat if you prefer to enjoy it warm. However, it is typically best enjoyed cold or at room temperature.

Mexican Street Corn Pasta Salad is a versatile and flavorful dish perfect for any occasion. With its vibrant mix of ingredients and customizable options, it offers something for everyone. Whether you’re preparing it for a barbecue, picnic, or a weeknight dinner, this salad is sure to impress with its delicious blend of textures and tastes. Enjoy experimenting with the variations and make it your own!