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Mexican Street Corn Pasta Salad Recipe

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This recipe for Mexican Street Corn Pasta Salad, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tori Louviere- Goldacker


2 cups miniature farfalle pasta uncooked
3 cups of smoked corn. (2 cans 15 oz or 3-4 corns on the cobb)
l large avocado
3 green onions
bunch of cilantro
tbsp. finely chopped jalapeno
6-8 strips hardwood smoked bacon
cup to 1 cup Cotija cheese or queso freso ( may use feta cheese as a last resort)

cup REAL mayo
3 tbsp freshly squeezed lime juice and tsp lime zest
1/8 tsp ground cumin
tsp paprika
tsp chili power
1 tsp hot sauce
pinch of salt and pepper

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is drained well. Cook the strips of bacon while pasta is cooking.
2. Corn: Grill corn if using fresh corn on the cobb or grill corn from can in a single layer in a large skillet pan.
3. Start preping the rest. chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cumple the cooked bacon and cheese.
4. If eating right away mix it all together. IF you are making it early then leave out bacon, cheese and avocado until serving.
5. Make dressing and use a whisk to combine.
6. Toss the dressing onto the pasta mixture and serve.




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