Monday, June 24, 2019

Recipe: Mexican Street Corn Pasta Salad

Looking for the perfect summer BBQ recipe?  Try this Mexican Street Corn Pasta Salad.  I made this for my daughter's unicorn birthday party and everyone loved it.  



2 cups pasta, uncooked (I used rainbow noodles for the unicorn theme, but the colors faded a bit after boiling)
3-4 corns on the cob
1 large avocado
1green onion
1/2 bunch cilantro
6-8 strips bacon
1/2 cup Queso Fresco Cheese 
1/2 canned cup black beans


1/2 cup mayo 
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt and ground black pepper

Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

Corn: Heat the grill to medium. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onion, coarsely chop the cilantro, and cook then crumble the bacon. Crumble the cheese. Add black beans.

In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, 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!

(Adapted from Chelsea's Messy Apron)

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