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Mexican Street Corn Pasta Salad
This side dish is a guaranteed crowd pleaser! 
You will need: 
Salad:
  • 2 Cups (mini) Farfalle pasta, cooked al dente, and cooled
  • 1 Can (15oz) Black beans, drained and rinsed
  • 3 Cups (2 15oz cans) Corn Kernels OR 3 Corn on the cob, cut off the cob and blanched
  • 1 Tablespoon Jalapeno (finely chopped)
  • 1 Large Avocado
  • 6-8 Strips Bacon, cooked and crisp, and crumbled
  • 1/2 cup Cotija Cheese, crumbled
  • 1/2 Bunch cilantro, chopped
Dressing:
  • 1/2 cup Mayonaise
  • 3 Tablespoons Lime Juice
  • 1/4 Teaspoon Lime Zest
  • 2-4 Teaspoons Rancho Verde Blend (to taste)
  • 1 Teaspoon hot sauce (optional)

Make sure your cooked pasta is dry and not coated in cooking water. Corn should also be dry after draining. 
Combine in a large bowl the pasta, corn, black beans, bacon, cheese, cilantro and  jalapeño. 
Mix the dressing in a separate bowl. Pour over pasta mixture and toss gently. Top with sliced avocado just before serving to avoid browning. 
Chef's Note: Top with Chipotle Sea Salt OR Chili Lime Sea Salt for added flavor!
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