Description

A bright, smoky, and creamy pasta salad featuring charred corn, crispy bacon, and a tangy lime-cotija dressing. Perfect for potlucks as it holds up beautifully at room temperature.

Ingredients

Scale

1 pound (450g) Rotini or Farfalle pasta
Water and salt for boiling pasta
4 ears fresh corn (about 4 cups kernels)
2 tablespoons olive oil or avocado oil
½ cup (120g) full-fat mayonnaise
¼ cup (60g) sour cream or Greek yogurt
3 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon cumin
2 cloves garlic, minced
½ cup (60g) Cotija cheese, crumbled
6 slices thick-cut bacon, cooked and crumbled
½ medium red onion, finely diced
½ cup fresh cilantro, chopped
Optional: 1 jalapeño, seeded and diced
Optional: 1 can black beans, drained
Optional: 1 avocado, diced

Instructions

Bring a large pot of salted water to a boil. Cook rotini until al dente (8-10 minutes).
Before draining, reserve ½ cup of starchy pasta water. Drain pasta, rinse briefly with cool water, toss with a little olive oil, and set aside to cool slightly.
Shuck corn and cut kernels off the cob. Preheat oven to 450°F (230°C) or heat a skillet over medium-high heat.
Oven Method: Toss corn with oil on a baking sheet. Roast for 10-15 minutes, stirring halfway, until charred. Stovetop Method: Sear corn in a skillet in batches for 3-4 minutes per side until charred.
Let corn cool to room temperature.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, minced garlic, and a pinch of salt until smooth.
Cook bacon until crispy (bake at 400°F for 15-18 minutes or fry). Let cool and crumble into bite-sized pieces.
In a large mixing bowl, combine cooled pasta, charred corn, crumbled bacon, diced red onion, and chopped cilantro.
Pour dressing over the mixture and toss gently to coat. Add Cotija cheese and toss again.
Taste and adjust seasoning with salt or lime juice as needed.
Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Notes

Do not reheat this salad as the pasta will become mushy and the mayo will separate. For best flavor, make it the night before. If using feta instead of Cotija, pat it dry as it is wetter and saltier. Add avocado right before serving to prevent browning.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 6
Sodium: 450
Fat: 16
Saturated Fat: 5
Carbohydrates: 45
Fiber: 3
Protein: 12

Keywords: pasta salad, street corn, elote, summer recipes, potluck, charred corn, bacon pasta salad, make-ahead salad