Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Salad

• 2 cups miniature farfelle pasta, uncooked
• 2 (15-ounce) cans corn
• 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 
• 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. Drain and rinse under cold water. Make sure the pasta is completely dry.

2. Heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
3. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.
4. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
5. Toss together.
6. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
7. Toss with the salad and enjoy!

*Best eaten fresh – leftovers are not so great

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