Given that Memorial Day is just a few days away and plenty of people will be enjoying the holiday/long weekend with some outdoor cooking and grilling (including yours truly!), I thought I’d share a unique and flavorful twist on what is already a cookout classic by taking traditional pasta salad and adding a spicy elote-inspired kick – complete with roasted corn, avocado, black beans, bacon and more!
And this recipe is quick and easy to prepare – so you don’t have to worry about leaving behind an overly messy kitchen or taking too much time away from your guests to prep and serve this one at your next Springtime/Summertime gathering.
And it’ll be a guaranteed hit with whoever you share it with. I promise!
WHAT YOU’LL NEED:
6-8 SERVINGS:
FOR THE SALAD:
- 2 cups regular farfalle/bowtie pasta (measured uncooked)
- 3 cups frozen corn
- 3 green onions (⅓ cup)
- ½ bunch cilantro (½ cup)
- 1 tablespoon finely chopped jalapeño peppers
- 6-8 strips hardwood smoked bacon, diced
- ½ cup Cojita Cheese
- 1 large avocado, diced
- ½ cup canned black beans, drained & rinsed
FOR THE DRESSING:
- ½ cup full-fat regular mayonnaise
- 3 tablespoons freshly squeezed lime juice
- ¼ teaspoon lime zest
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Salt & pepper
WHAT YOU’LL DO:
1. Prepare two cups pasta according to package directions in well-salted water. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.
2. Grill the corn until lightly charred all over. To grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400-450°F) and rotate every 3-4 minutes or until charred and corn is easily pierced with a fork, about 12 minutes total.
3. Dice green onions, dice cilantro, very finely dice jalapeño, cook and dice bacon. Crumble the cheese. Drain and rinse black beans if using. Lastly, chop the avocado into small pieces.
4. Combine all the dressing ingredients in a small bowl and season to taste. Whisk until smooth and refrigerate until ready to use.
5. In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese Drizzle on dressing and gently toss to coat. Enjoy salad immediately!
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I’ve prepared and shared a few different pasta salads over the years, like Caesar pasta salad and a roasted broccoli and bacon mashup– but this one is definitely up there on my favorites in terms of great taste, satisfying texture and the ability to please a crowd!
And if you’re looking for just a regular grilled elote recipe, as well- I’ve got you covered!
xo
Coffee & Chiffon 