MEXICAN STREET CORN PASTA SALAD

A delicious Mexican Street Corn Pasta salad with tons of veggies and a simple creamy chili-lime dressing.

Servings  : 6 -8 as a side

Author : Chelseas Messy Apron

Ingredients

Salad

• 2 cups miniature farfelle pasta, uncooked
• 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• 1/2 cup Queso Fresco Cheese (or cotija or feta -- add cheese to preference (we like ~1/2 cup depending on the cheese used (cotija is saltier so use less))
• Optional: 1/2 canned cup black beans

Dressing

• 1/2 cup full fat regular mayo no substitutes
• 3 tablespoons freshly squeezed lime juice and 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 and ground black pepper

Instructions

1. Cook the pasta according to package directions. 

You can visit chelseasmessyapron.com for full instructions.

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