Mexican Street Corn Pasta 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 Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans

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

Recipe Notes
The focus of this pasta salad is more on the corn that the pasta. If you want a more “pasty-y” salad, increase by 1 cup dry noodles. You will also probably want to do more dressing.


Leave a Comment