Mexican Corn Pasta Salad

Serves 6. Recipe adapted from Chelsea’s Messy Apron.



To a large bowl, add the pasta, corn, bacon, scallions, cilantro, jalapeño, and cheese.

In a smaller bowl, whisk together the mayonnaise, sour cream, lime, Tapatio (if using), chili powder, cumin, and smoked paprika until smooth. Drizzle over the contents of the larger bowl. Toss to coat. Season generously with salt to taste. Serve or cover and chill until ready to serve.

Note: If making in advance, reserve the bacon until ready to serve and fold it in, otherwise the bacon will lose its crunch.