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Creamy Mexican Street Corn Pasta Salad

5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1/2 pound bowtie pasta (farfalle)
  • 1 large avocado ripe
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp chili powder
  • 2 tsp avocado oil
  • 1 pound bag frozen fire roasted corn
  • 1 can 15.5-ounce black beans drained & rinsed
  • 1/2 cup cotija cheese crumbled (or feta)
  • 1/4 cup cilantro leaves minced

Instructions

  • Bring a large pot filled halfway with water to a boil. Once boiling, add the pasta and cook according to the package directions. Drain into a colander.
  • Meanwhile, in a food processor or small high-speed blender, add the avocado, lime juice and zest, chili powder, and add ΒΌ cup of water and process until creamy, adding more water if the sauce is too thick.
  • While pasta is still cooking, heat the oil in a large skillet over medium-high heat.Once oil is shimmering, add the corn and cook until heated through, about 5minutes. Add the black beans and stir for 1 minute or until heated through. Add the mixture to a large mixing bowl along with the cooked pasta, half the cheese, the dressing, and toss to combine well. Transfer to a pasta serving bowl and sprinkle with cilantro and remaining cheese. Serve.