Mexican Street Corn Pasta SaladRecipe preview on Faxo
Recipe

Description
The star of this pasta salad is the grilled corn. Serve the salad in a simple to make but oh so good chili-lime dressing. Serve this as a side salad or even as a main dish, if desired.
Ingredients
- 2 c. miniature farfelle (bow tie) pasta, uncooked
- 3 c. corn, either 2 (15 oz.) cans, or 3-4 corn on the cobs
- 1 large avocado, peeled and chopped
- 3 green onions, chopped
- 1/2 bunch cilantro, coarsely chopped
- 1 T. jalapeno, finely chopped
- 6-8 strips hardwood smoked bacon
- 1/2 c. Cotija cheese or queso fresco or feta, crumbled
- 1/2 c. canned black beans, drained and rinsed, optional
- Dressing:
- 1/2 c. full fat regular mayonnaise, no substitutes
- 3 T. freshly squeezed lime juice
- 1/4 t. lime zest
- 1/8 t. ground cumin
- 1/4 t. paprika
- 1/2 t. chili powder
- 1 t. Sriracha or hot sauce
- pinch of salt and freshly ground black pepper
Steps
- Cook pasta al dente, according to package directions, 10-12 minutes; drain; rinse under cold water. Make sure the pasta is completely dry.
- Corn:
- If using corn on the cob, heat the grill to medium. Pull back the husks to the base; take off all the silk from each ear of corn. Fold the husks back into place.
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