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Recipe compliments of www.ITISAKEEPER.com
Mexican Street Corn Pasta Salad
20-minute Mexican Street Corn Pasta Salad is a great way to amp up the pasta salad game. This corn pasta salad is loaded with veggies and topped with a fantastic dressing.
Ingredients
Pasta Salad
- 2 cups Pasta, uncooked
- 3 cups Corn, frozen, thawed
- ½ cup Fresh cilantro, minced
- ½ cup Black beans, rinsed and drained
- ⅓ cup Red onion, minced
- 2 tablespoons Jalepeno, finely minced, rib and seeds removed
- 8 slices Bacon, cooked and chopped
- ¼ cup Cotija cheese
- 1 large Avocado, diced
Dressing
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 2 Limes, juiced
- 2 cloves Garlic, finely grated
- 1 teaspoon All Purpose Seasoning
- ½ teaspoon Chili powder
- ⅛ teaspoon Ground cumin
Instructions
- Make sure you season the pasta water well and prepare pasta according to the package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, corn, cilantro, black beans, red onion, jalapeno and bacon. Stir until combined.
- In another bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, All Purpose Seasoning, chili powder and cumin.
- Pour the dressing over the pasta mixture and stir to combine.
- Gently fold in the avocado and Cotija cheese.
- This salad is best enjoyed immediately as it doesn't hold well.
Christina's Notes
- Don't Overcook: Cook the pasta al dente so it doesn't become mushy in the salad.
- Fresh Ingredients: Fresh corn, cilantro, and lime juice make a big difference in the flavor.
- Citrus Flavor: Try different flavors using ingredients like lime zest.
- Taste and Adjust: Taste the dressing and the salad as you go and adjust the seasonings to your preference.
- Add Some Heat: If you like it spicy, add some chopped jalapeño or a pinch of cayenne pepper to the dressing.