Mexican Street Corn Pasta Salad

chelseasmessyapron.com

Rachel Livingston Osmond

subheading: Salad:

2 cups (125g) regular farfalle/bowtie pasta, (measured uncooked)

3 cups (420g) frozen corn (or 2 (15-ounce) cans, or 3 to 4 corns on the cob) Note 1

3 green onions (⅓ cup (28g))

½ bunch cilantro (½ cup (20g))

1 tablespoon finely chopped jalapeño peppers

6 to 8 strips hardwood smoked bacon

½ cup (66g) Queso Fresco Cheese Note 2

1 large avocado, diced

Optional: ½ cup (83g) canned black beans, drained & rinsed

subheading: Dressing:

½ cup (97g) full-fat regular mayo (we love Hellman's/Best Foods)

3 tablespoons (48g) freshly squeezed lime juice and ¼ teaspoon lime zest

⅛ teaspoon ground cumin

¼ teaspoon paprika

½ teaspoon chili powder

1 teaspoon Sriracha or hot sauce

Salt and ground black pepper

Directions at chelseasmessyapron.com

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