Mexican Street Corn Pasta (Print Version)

A colorful pasta dish with charred corn, avocado, feta, and smoky bacon in a tangy lime dressing.

# What You'll Need:

→ Pasta

01 - 2 cups radiatori pasta (7 oz)

→ Vegetables & Herbs

02 - 1 can (15 oz) corn kernels, drained
03 - 1 large ripe avocado, diced
04 - 3 green onions, thinly sliced
05 - ½ bunch cilantro, chopped
06 - 1 medium jalapeño pepper, seeded and diced

→ Protein & Cheese

07 - 6 strips thick-cut bacon, cooked and chopped
08 - ½ cup crumbled feta cheese (about 2 oz)
09 - 1 can (15 oz) black beans, rinsed and drained

→ Dressing

10 - ½ cup full-fat mayonnaise
11 - 3 tablespoons freshly squeezed lime juice
12 - ⅛ teaspoon ground cumin
13 - ¼ teaspoon paprika
14 - ½ teaspoon chili powder
15 - 1 teaspoon hot sauce
16 - Salt and black pepper to taste

# Steps to Follow:

01 - Boil radiatori pasta in salted water according to package instructions until al dente. Drain and toss immediately with a drizzle of olive oil to prevent sticking.
02 - Heat a cast iron skillet over high heat until nearly smoking. Spread drained corn kernels in a single layer and cook undisturbed for 2–3 minutes until golden and blistered. Flip and char the other side for 1 minute.
03 - In a large bowl, gently mix cooled pasta, charred corn, diced avocado, sliced green onions, chopped cilantro, diced jalapeño, cooked bacon pieces, crumbled feta, and rinsed black beans. Handle avocado carefully to avoid mashing.
04 - Whisk together mayonnaise, lime juice, ground cumin, paprika, chili powder, hot sauce, salt, and black pepper until smooth and creamy.
05 - Pour the dressing over the salad and toss thoroughly with large spoons until every ingredient is evenly coated. Adjust seasoning as needed. Serve immediately or chill for 1 to 2 hours before serving for enhanced flavor.

# Additional Notes:

01 - Using a cast iron skillet for charring corn intensifies smoky flavors.
02 - Adding avocado last preserves its creamy texture and color.
03 - Leftovers can be refrigerated in an airtight container for up to 3 days; toss before serving.

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