Mexican Street Corn Pasta Salad
Servings: 6 Servings
All of the flavors of a traditional Mexican street corn in a delicious easy to make side dish! Mexican Street Corn Pasta Salad is an amazing side to some carnitas.
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Ingredients
Ingredients:
- 2 cans corn (15oz) drained
- 1 ½ cups elbow macaroni uncooked
- ¼ cup red onion
- ⅓ cup cilantro chopped
- 1 jalapeno seeds and stems removed, minced
- ½ cup cherry tomatoes quartered
- ½ cup black beans
- ½ cup queso fresco cheese crumbled
- 1 large avocado seed removed, chopped
Sauce:
- ½ cup mayonnaise
- 1 lime juice
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 teaspoon hot sauce
- 1 Pinch cumin
- salt & pepper to taste
Instructions
- Boil a medium pot of water and cook pasta until al dente according to package directions. Drain and rinse in a colander under cold water. Set colander over a bowl and allow the pasta to continue to drip dry while preparing next steps.
- Heat a cast iron skillet over medium-high heat. After skillet is completely heated through (about 5 minutes), add half of the corn so it’s in a single layer. Allow it to slightly char, about 5 minutes. Then, brown the remainder using the same process.
- Place the sauce ingredients in a small bowl and whisk until smooth and combined. Taste and adjust spices if necessary.
- In a large bowl, add cooled and dry pasta, charred corn, onion, cilantro, jalapeno, tomatoes, black beans, cheese and fresh avocado. Pour on dressing and toss to combine. Immediately serve.
Gluten Free
- Use a certified gluten free pasta.