The Corn Pasta Salad That Disappears First at Every BBQ: Creamy, Tangy, and Loaded with Bacon & Avocado
Charred sweet corn, crispy bacon, creamy avocado, and a tangy lime dressing – this 30-minute corn pasta salad is the side dish that disappears first at every BBQ. Perfect for summer cookouts and potlucks.
Equipment
- Large Pot
- Large Skillet
- Cutting Board and Sharp Knife
- Large Mixing Bowl
- Small Bowl
Ingredients
Salad
- 2 cups mini bowtie pasta (farfalle)
- 3 cups frozen corn
- 8 slices bacon
- 1 large avocado (ripe but firm)
- 1/3 cup cotija cheese (or feta)
- 1 can (15 oz) black beans, drained and rinsed
- 4-5 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 small jalapeño, seeded and diced
Dressing
- 1/2 cup mayonnaise (full fat)
- 1 tsp Sriracha
- 2 large limes (zest and juice)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- to taste salt and black pepper
Instructions
- Bring 12 cups of water to a boil and add 1 tbsp salt. Cook the bowtie pasta until al dente. Drain, rinse under cold water for about 15 seconds, and shake off excess. Let the pasta dry out in the colander while you work on the rest. Dry pasta means dressing that actually sticks.
- Heat a large skillet over high heat. Add the frozen corn and let it sit undisturbed for 2-3 minutes until deep brown spots appear. Stir and char another side. Transfer to a plate to cool completely. The charred spots are where the smoky flavor comes from.
- In a small bowl, whisk together the mayonnaise, chili powder, paprika, cumin, Sriracha, lime zest, and lime juice. Add a pinch of salt and pepper. Taste — it should be tangy and creamy with a little kick. Refrigerate while you prep the rest.
- Slice the green onions, chop the cilantro, dice the jalapeño. Crumble the bacon. Drain and rinse the black beans. Cube the avocado last so it stays bright green and firm.
- In a large bowl, gently fold together the cooled pasta, cooled corn, green onions, cilantro, jalapeño, black beans, and half the bacon and cotija. Pour the dressing over the top and toss everything gently but thoroughly.
- Gently fold in the avocado. Taste and adjust salt or lime if needed. Top with the remaining bacon and cotija. Serve immediately or let it chill for an hour to let the flavors meld. It's also great at room temperature.
Notes
This salad is famously flexible but one rule: wait on the avocado, bacon, and cotija until right before serving. Make the base (pasta, corn, dressing, beans, herbs) up to 24 hours ahead. Store tightly covered. Before serving, let it sit out 15 minutes, then fold in the fresh additions.
If your dressing separates after chilling, let it sit at room temperature for 15 minutes and stir — it'll come back together. For a dairy-free version, use plant-based mayo and skip the cotija. For extra heat, add the jalapeño seeds or a drizzle of hot honey.