Cooked - Mexican Street Corn Pasta Salad - New Recipe

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Mexican Street Corn Pasta Salad

6.0

2 cups regular farfalle/bowtie pasta, ((measured uncooked))

3 cups frozen corn (or 2 (15-ounce) cans, or 3-4 corns on the cob)

3 green onions ((⅓ cup))

½ bunch cilantro ((½ cup))

1 tablespoon finely chopped jalapeño peppers

8 strips hardwood smoked bacon

½ cup Queso Fresco Cheese ((Note 2))

1 large avocado, (diced)

Optional: ½ cup canned black beans, drained & rinsed

½ cup full-fat regular mayo ((we love Hellman's/Best Foods))

3 tablespoons freshly squeezed lime juice (and ¼ teaspoon lime zest)

⅛ teaspoon ground cumin

¼ teaspoon paprika

½ teaspoon chili powder

1 teaspoon Sriracha (or hot sauce)

Salt & pepper

Select all/reset

PASTA: Prepare TWO cups pasta according to package directions in well-salted water (or the whole salad will taste under-seasoned). I do 12 cups water to 1 tbsp salt. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.
CORN: See Note 1.
VEGGIE PREP: Dice green onions, dice cilantro, very finely dice jalapeño, cook and dice bacon. Crumble the cheese. Drain and rinse black beans if using. Lastly, chop the avocado into small pieces.
DRESSING: Combine all the dressing ingredients in a small bowl and season to taste. (I add ¼ tsp salt & ⅛ tsp pepper.) Whisk until smooth and refrigerate until ready to use.
SALAD ASSEMBLY: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (See Note 2).

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