Boil the pasta according to the package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside to cool slightly.
Char the Corn:
Heat a large cast-iron skillet over high heat. Add the corn kernels in a single layer and let them char without stirring for 2-3 minutes. Flip the kernels and char the other side. Remove from the heat and allow to cool.
Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper according to your taste.
Assemble the Salad:
In a large serving bowl, combine the cooked pasta, charred corn, diced avocado, green onions, chopped cilantro, diced jalapeno, chopped bacon, crumbled feta cheese, and rinsed black beans.
Combine with Dressing:
Pour the dressing over the salad and toss everything together until well coated.
Chill and Serve:
Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips:
Grilling Alternative: If you have access to a grill, try grilling the corn on the cob to enhance the smoky flavor before cutting off the kernels.
Cheese Variations: Swap feta cheese with cotija cheese for a more authentic Mexican flavor.
Add-ins: For a colorful twist, add diced red bell pepper or cherry tomatoes.
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