54 degrees, June gloom
+, Ed Sheeran
A recent stint of sunshine had me craving time outside in the hammock and summery pasta salads on long picnic tables surrounded by baked beans and hot dogs. For weeks I had been studying pasta salad options, drooling over visions of Hawaii-style macaroni salad, a vinegar forward Italian pasta salad with olives and salami, or an herbaceous pesto salad packed full of fresh vegetables.
Finally, inspired by ears of corn at the market and the flavor of elotes (grilled Mexican street corn), I made this pasta salad with salty cotija cheese, fresh lime and a little heat to offset the natural sweetness of the corn. Then I added bacon for crunch and smokiness. Corn and bacon together are downright irresistible. Bring a batch of this Mexican corn pasta salad to your next summer barbecue. Your friends will thank you.