Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

  • Prepare: 25M
  • Total: 25M
Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Ingredients

  • Meat

    • 6 strips Hardwood smoked bacon
  • Produce

    • 1 Avocado, large
    • 1/2 bunch Cilantro
    • 3 Green onions
    • 1 tbsp Jalapeno
  • Condiments

    • 3 tbsp Lime juice, freshly squeezed
    • 1/2 cup Mayo, full fat regular
    • 1 tsp Sriracha or hot sauce
  • Pasta & Grains

    • 2 cups Farfelle pasta, miniature
  • Baking & Spices

    • 1/2 tsp Chili powder
    • 1/4 tsp Paprika
    • 1 Pinch Salt and ground black pepper
  • Nuts & Seeds

    • 1/8 tsp Cumin, ground
  • Dairy

    • 1/2 cup Cotija cheese
  • Other

    • 3 cups either 2 (15-ounce cans, or 3-4 corns on the cob
  • Time
  • Prepare: 25M
  • Total: 25M

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Description

Simple, healthy recipes without sacrificing taste!

Directions

  • Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
  • Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
  • Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
  • Youll know the corn is done when the kernels are tender and easily pierced with a fork.
  • Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
  • Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
  • In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
  • Toss together.
  • In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  • Toss with the salad and enjoy!
  • Serves: 6 -8 as a side
  • Prepare: PT25M
  • TotalTime:
chelseasmessyapron.com

chelseasmessyapron.com

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Title:

Mexican Street Corn Pasta Salad - Chelsea's Messy Apron

Descrition:

A delicious MEXICAN STREET CORN Pasta salad with tons of veggies, bacon, and a simple creamy CHILI LIME dressing that takes a minute to whip together.

Mexican Street Corn Pasta Salad

  • Meat

    • 6 strips Hardwood smoked bacon
  • Produce

    • 1 Avocado, large
    • 1/2 bunch Cilantro
    • 3 Green onions
    • 1 tbsp Jalapeno
  • Condiments

    • 3 tbsp Lime juice, freshly squeezed
    • 1/2 cup Mayo, full fat regular
    • 1 tsp Sriracha or hot sauce
  • Pasta & Grains

    • 2 cups Farfelle pasta, miniature
  • Baking & Spices

    • 1/2 tsp Chili powder
    • 1/4 tsp Paprika
    • 1 Pinch Salt and ground black pepper
  • Nuts & Seeds

    • 1/8 tsp Cumin, ground
  • Dairy

    • 1/2 cup Cotija cheese
  • Other

    • 3 cups either 2 (15-ounce cans, or 3-4 corns on the cob

The first person this recipe

chelseasmessyapron.com

chelseasmessyapron.com

463 0

Found on chelseasmessyapron.com

Chelsea's Messy Apron

Mexican Street Corn Pasta Salad - Chelsea's Messy Apron

A delicious MEXICAN STREET CORN Pasta salad with tons of veggies, bacon, and a simple creamy CHILI LIME dressing that takes a minute to whip together.