A summer salad packed with pasta, roasted corn, creamy avocados, nutty Tortuga! Black Beans, and spicy-lime sauce is the perfect twist to your normal Mexican Street Corn recipe.

Serves 6


2 cups Tortuga! Black Beans
2 cups bowtie pasta, uncooked
2 cups corn kernels
1 large avocado, diced
¼ cup green onion, chopped
3 Tbsp cilantro, chopped
½ cup Cotija cheese, crumbled
2 tsp olive oil

2/3 cup mayo
¼ cup lime juice
1/4 ground cumin
½ tsp paprika
1 tsp chili powder
1 tsp hot sauce
1/8 tsp salt
1/8 tsp pepper


  • Cook the pasta according to the package instructions. Drain, rinse, and toss in olive oil.
  • Toss corn kernel with oil, salt, and pepper. Roast corn in a skillet on medium-high for 5 minutes.
  • While pasta is still cooking, begin to make sauce. In a small bowl, combine mayo, lime juice, cumin, paprika, chili powder, hot sauce, salt and pepper. Whisk until smooth.
  • Once the pasta is prepared, place pasta and prepped salad toppings (Tortuga! Black Bean, roasted corn, avocado, green onion, cilantro, and Cotija cheese) into large bowl. Toss.
  • Toss together the sauce and salad until well coated. Enjoy!

*Cook according to package directions.