Mexican Street Corn Pasta Salad
 
 
Yield: 8 servings
Ingredients
for the pasta salad
  • 1 lb farfalle pasta
  • 2 15-ounce cans of fire-roasted corn, roughly 3 cups corn (see note)
  • 3 scallions
  • ½ cup parsley leaves (or cilantro if you prefer)
  • ½ jalapeño (see note)
  • 6-8 strips bacon, cooked
  • ⅔ cup Cotija cheese
  • 1 avocado
for the dressing
  • ¾ cup regular mayonnaise
  • 4 tablespoons lime juice
  • Zest from 1 lime
  • 1½ teaspoons hot sauce (see note)
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon chili powder (more if desired)
  • Salt and pepper to taste
Directions
for the pasta salad
  1. Cook the farfalle pasta according to the package directions, being sure not to overcook. Strain and then immediately rinse with cold water. Let strain until completely drain, lightly patting with paper towel if needed.
  2. Drain the cans of corn and add them to a large mixing bowl. Add the cooked pasta. Remove the ends of the scallions then slice and add to the bowl. Chop the parsley or cilantro and add to the bowl. Carefully remove the seeds and pith from the jalapeño being sure to wear gloves or wash your hands immediately after. Finely chop and add to the mixing bowl. Crumble the cooked bacon and the cheese into the mixing bowl. Pour the dressing on top then stir to combine. Season with salt and pepper as needed. Dice the avocado and fold in to combine.
for the dressing
  1. Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.
Notes
- Note about corn: If you can’t find or don’t want to use cans of fire-roasted corn, you have a few options. Trader Joe’s sells roasted corn in their freezer section. You could char some drained regular canned corn in a skillet on medium-high heat. You could also grill your corn then remove from the cob.
- Note about spiciness: I do not like spicy food. If you make the recipe as written and remove the seeds and pith from the jalapeño, use a mild hot sauce (I use Trader Joe’s Green Dragon sauce), and use a minimal amount of the chili powder, it will not be spicy. If you are concerned, reduce the amount of hot sauce and omit the chili powder. If you want it spicier, I would leave the seeds of the jalapeño and increase the amount of chili powder.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/06/mexican-street-corn-pasta-salad/