Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by the beloved Mexican street corn, featuring sweet corn, smoky bacon, and a spicy, creamy dressing.

By @tinas.eats_

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 2 cups shell pasta uncooked
• 6 pieces bacon strips cooked and chopped
• 4 ears corn cooked and cut off the cob
• 0 butter as needed for grilling
• 0 salt
• 0 pepper
• 0.5 cup mayonnaise
• 0.25 teaspoon chipotle powder
• 3 tablespoons lime juice
• 0 lime zest
• 0.125 teaspoon cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon paprika
• 0.5 teaspoon chili powder
• 1 teaspoon sriracha
• 0.25 teaspoon salt
• 0.125 teaspoon pepper
• 0.5 cup cilantro chopped
• 1 jalapeño finely chopped
• 3 green onions chopped
• 0.5 cup queso fresco crumbled
• 1 avocado cubed

Instructions

1. Bring a pot of salted water to a boil and cook the shell pasta according to the box instructions.
2. Cook the bacon strips in a pan until crispy. Remove from heat and chop them into small pieces.
3. Rub butter, salt, and pepper on the corn and cook on a grill or stove until tender. Then, cut the kernels off the cob.
4. In a large bowl, mix 1/2 cup of mayo, 1/4 teaspoon chipotle powder, 3 tablespoons lime juice, lime zest, 1/8 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon chili powder, 1 teaspoon sriracha, 1/4 teaspoon salt, and 1/8 teaspoon pepper to create the dressing.
5. Add the cooked pasta, corn, cilantro, bacon, jalapeños, green onions, queso fresco, and avocado to the bowl with the dressing. Toss to combine all the ingredients well.