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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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Method Video

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

Method
 

  1. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  2. 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.**
  3. Toss the dressing with the salad and enjoy!

Video