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.
Use a certified gluten free pasta.
Mexican Street Corn Pasta Salad https://afewshortcuts.com/mexican-street-corn-pasta-salad/