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

1. Cook pasta al dente, according to package directions, 10-12 minutes; drain; rinse under cold water. Make sure the pasta is completely dry.
2. Corn:
3. 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.