Fire up your taste buds with the taste of Mexican street corn packed into a delicious pasta salad! You can use fresh corn in the summer or grab a great bag of frozen kernels to use in the off season! A great side dish to grilled chicken or steak or even an entree when served alongside a green salad! Enjoy!

Ingredients

Salad

2 cups bowtie pasta, cooked and rinsed in cold water
3 cups corn kernels
1 large avocado, chopped
3 green onions, chopped
1/4 cup chopped cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon, crumbled
1/2 cup Queso Fresco Cheese (or cotija)
1 cup canned black beans, drained and rinsed

Dressing

1/2 cup mayo
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest

1 1/2 teaspoons Simply Savory by Rachel Churrasco Blend

1 teaspoon hot sauce, optional

The Process

1. In a large bowl combine the completely dry and cooled pasta, corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. Toss together.

2. In a small bowl combine all of the dressing ingredients and whisk together until completely combined. Toss with the salad and enjoy!

3. Refrigerate leftovers!