Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 cups farfalle/bowtie pasta, uncooked
02 -
3 cups frozen corn (or 2 15-oz cans, or 3-4 corn on the cob)
03 -
3 green onions (1/3 cup)
04 -
1/2 bunch cilantro (1/2 cup)
05 -
1 tablespoon finely chopped jalapeño peppers
06 -
6-8 slices bacon
07 -
1/2 cup Queso Fresco cheese
08 -
1 large avocado, diced
09 -
1/2 cup canned black beans, drained and rinsed (optional)
→ Dressing
10 -
1/2 cup full-fat mayonnaise
11 -
1/8 teaspoon ground cumin
12 -
1/4 teaspoon paprika
13 -
1/2 teaspoon chili powder
14 -
1 teaspoon sriracha sauce or hot sauce
15 -
2 limes (for zest and juice)
16 -
Salt and pepper to taste
# Instructions:
01 -
Cook pasta in well-salted water (12 cups water to 1 tbsp salt) according to package directions. If using frozen corn, add it during the last minute of boiling. Drain, rinse with cold water, let cool and dry completely.
02 -
Dice green onions, cilantro, and finely dice jalapeño. Cook and dice bacon. Crumble cheese. Drain and rinse black beans if using. Chop avocado into small pieces.
03 -
Combine mayonnaise, cumin, paprika, chili powder, sriracha, 1/4 teaspoon lime zest, and 3 tablespoons lime juice in a small bowl. Season with salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper). Whisk until smooth.
04 -
In a large bowl, combine cooled pasta, corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. For best results, add bacon, cheese, and avocado just before serving. Drizzle with dressing, toss gently, and serve immediately.
# Notes:
01 -
For authentic flavor, use Cotija cheese (use less as it's saltier than Queso Fresco)
02 -
Store undressed salad components separately for best results
03 -
Can use grilled, canned, or frozen roasted corn