Receta 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.
Ingredients
Salad
- 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
- Dressing
- 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)