Mexican Street Corn Pasta Salad
This tasty BBQ side dish is typically roasted corn on the cob covered in butter, chili powder, mayo, and queso fresco. It's great as a side dish or main course, and is full of rich flavors.
Ingredients
- 2 cups miniature farfalle pasta cooked
- 3 cups corn either 2 15-ounce cans, or 3-4 corns on the cob)
- 1 large avocado diced
- 3 green onions diced
- 1/2 bunch cilantro diced
- 1 tablespoon jalapeno finely diced
- 6-8 strips hardwood smoked bacon diced
- 1/2 cup Cotija cheese or queso fresco
- 1/2 can black beans optional
Dressing
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt
- Pinch ground black pepper
Instructions
- In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
- In a large bowl combine the completely dry and cooled pasta, corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
- Toss the dressing with the salad and enjoy!