Vibrant Mexican Street Corn Pasta Salad with Creamy Lime Dressing
A colorful pasta salad with roasted corn, bacon, avocado, and cotija cheese tossed in a creamy chili-lime dressing. Perfect for summer gatherings.
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Cooking tools:
- Cast iron skillet
- Microplane
- Colander
- Pot
- Stove
- Baking sheet
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving bowl
- Spatula
- Measuring spoon
Ingredients
- 2 cups mini farfalle pasta (uncooked)
- 3 cups frozen corn
- 3 green onions, finely diced (approximately 1/3 cup)
- 1/2 bunch cilantro, finely diced (approximately 1/2 cup)
- 1 tablespoon finely diced jalapeño
- 8 slices bacon, cooked and finely diced
- 1/3 cup Cotija cheese
- 1 large avocado, diced
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 teaspoon sriracha sauce
- 2 large limes (for juice and zest)
- Salt
- pepper
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