Mexican Street Corn Pasta Salad
User Reviews
5
Mexican Street Corn Pasta Salad
Description
Mexican Street Corn Pasta Salad combines cooked farfalle pasta with sautéed corn kernels cooked in bacon grease for a smoky flavor. Crisp bacon crumbles, diced jalapeño, sliced green onion greens, crumbled queso fresco, and fresh cilantro add layers of flavor and texture. The dressing mixes mayonnaise with lime juice and zest, chili powder, cumin, hot sauce, salt, and pepper, lending a creamy, zesty coating to the salad.
The corn is cooked to slightly brown to add a smoky, caramelized touch reminiscent of Mexican street corn. The cool pasta balances the spices and heat, while the fresh herbs and cheese provide brightness and saltiness throughout.
This salad can be served cold, making it a convenient make-ahead side. It complements grilled meats or Mexican-inspired dishes. Garnishing with extra cheese, cilantro, and chili powder before serving enhances the appearance and flavor.
For a classic touch, grilling the corn on the cob before removing kernels is a good alternative to sautéing in bacon fat. The dish stores well refrigerated and benefits from reserving some dressing to toss with the pasta just before serving.
Ingredients
For the Dressing:
- 3/4 cup mayonnaise
- lime juice and zest of one
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon hot sauce I used chipotle tabasco
- kosher salt to taste
- black pepper to taste
For the Pasta Salad:
- 8 oz. farfalle pasta
- 4 lices Bacon preferably thick cut
- 4 cups corn frozen and thawed, fresh removed from cob, or canned and drained
- 1 jalapeno pepper seeded and diced finely
- 4 green onions green parts only, thinly sliced
- 4 oz. queso fresco crumbled, or cotija cheese, plus more for garnish
- 1/4 cup cilantro chopped, plus more for garnish, fresh
Instructions
- Mix all ingredients for dressing in a large bowl. Set aside.
- Cook pasta according to directions in heavily salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.
- Meanwhile, cook the four slices of bacon in a heavy skillet, such as cast iron, until crispy. Remove to a paper towel lined plate and allow to cool. Crumble when cool. Drain all but one tablespoon of bacon grease from the skillet (enough to coat the bottom).
- Heat the skillet with the remaining bacon grease and add the 4 cups of corn kernels. Cook over medium-high heat until starting to brown- don't stir too often. You should get nice dark color on some pieces.
- Add the cooked and cooled pasta, crumbled bacon, corn, jalapeño pepper, green onions, queso fresco, and cilantro to the large bowl with the dressing. Stir to combine.
- Serve garnished with extra cheese, cilantro, and a little bit more chili powder, if desired.
Notes
- This pasta salad can be made up to two days ahead; keep refrigerated and reserve half of the dressing to add before serving for best texture.
- Grilling corn on the cob before adding kernels is a traditional alternative to sautéing in bacon fat and adds authentic flavor.
- The nutritional info excludes added salt and optional ingredients; adjust seasoning to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 443mg | 18% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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