Mexican Corn Pasta Salad




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1 lb farfelle dry pasta

4 corns on the cob (approx 3 cups)

1 large avocado diced

3 scallions chopped

1/2 cup chopped cilantro

1 tablespoon finely chopped jalapeno

6-8 strips cooked crispy bacon chopped up

1/2 cup Cotija cheese

1 can black beans drained and rinsed



1/2 cup full fat regular mayo

Juice and zest of one lime 1/8 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon Sriracha or hot sauce

Pinch of salt and ground black pepper


Cook the pasta according to package directions. Drain and rinse under cold water.

Set aside.

Meanwhile combine the avocados, scallions, cilantro, jalapeño, bacon, cheese and black beans in the bowl with the cooked pasta.

Add the corn and toss.

In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

Toss with the salad and enjoy




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