Mexican Street Corn Pasta Salad

• servings: 6 servings
• active time: 25 minutes
• total time: 34 minutes

Ingredients

2 cups mini bowtie pasta (measured uncooked)

3 cups frozen corn

3 green onions (1/3 cup finely diced)

1/2 bunch cilantro (1/2 cup finely diced)

1 tablespoon finely diced jalapeño

1/3 cup cotija cheese

1 large avocado (diced)

1/2 cup black beans (canned, drained and rinsed)

1/2 cup mayo

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/8 teaspoon ground cumin

1 teaspoon Sriracha

2 large limes

Salt and pepper

Directions

Prepare Pasta

NOTE: DO NOT ADD A FULL BOX OF PASTA, IT WILL BE TOO PASTA HEAVY FOR THE OTHER INGREDIANTS IF YOU DO. 2/3 OF A LB AT MOST

Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.

Prepare Corn

Corn: See note 1 for cooking options.

Prepare Veggies

Veggie Prep: Dice green onions, cilantro, and jalapeño. Cook and dice bacon. Drain and rinse black beans. Dice avocado last to keep it fresh. The smaller the dice, the better!

Make Dressing

Dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill until ready to use.

Assemble Salad

Salad Assembly: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese. If not eating right away, wait to add bacon, cheese, and avocado until serving. Drizzle with dressing and gently toss. Serve immediately!

Nutrition

• Calories: 692 kcal
• Total Fat: 28 g
• Saturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 23 mg
• Sodium: 305 mg
• Total Carbohydrate: 93 g
• Dietary Fiber: 10 g
• Total Sugars: 9 g
• Protein: 21 g