Mexican Street Corn Pasta Salad
A creamy, flavorful pasta salad with fire-roasted corn, tangy Cotija cheese, crispy bacon, and a zesty dressing.
Ingredients
- 1 lb farfalle pasta
- 2 15-ounce cans fire-roasted corn (3 cups corn)
- 3 scallions sliced
- 1/2 cup parsley leaves or cilantro chopped
- 1/2 jalapeño seeds and pith removed, finely chopped
- 6-8 strips bacon cooked and crumbled
- 2/3 cup Cotija cheese crumbled
- 1 avocado diced
- For the Dressing:
- 3/4 cup regular mayonnaise
- 4 tablespoons lime juice
- Zest from 1 lime
- 1 1/2 teaspoons hot sauce
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Drain corn and add to a large bowl with pasta. Add scallions, parsley (or cilantro), jalapeño, bacon, and Cotija cheese.
- Whisk together dressing ingredients. Pour over the pasta salad and stir to combine.
- Add avocado and fold it gently into the salad.
- Serve immediately or refrigerate for up to 2-3 days.
Notes
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes
Servings: 8