Skip to main content

MEXICAN STREET CORN PASTA SALAD

I have a pretty close schedule I stick with on what I share here on the blog. The months are planned by the days I’m sharing a recipe and what recipe I will be sharing on that particular day. But sometimes, I’ll switch up my entire schedule because I’m literally BURSTING at the seam to share something.

Today is that day. This Mexican Street Corn Pasta Salad is one of my all time favorite meals to hit the blog. Primarily because corn is my favorite veggie, Mexican Street Corn is my favorite way to enjoy said veggie, and adding pasta for a self-proclaimed carb-addict was the best.decision.ever. Also did I mention avocados, lime, cilantro, jalapeños, cheese, green onions, and BACON?!

I’m pretty sure those are all my favorite ingredients together in one happy place. Annnnnd we haven’t even started on the dressing yet.

MEXICAN STREET CORN PASTA SALAD

 MEXICAN STREET CORN PASTA SALAD

Ingredients
  • 2 cups miniature farfelle pasta uncooked
  • 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
  • 1 large avocado
  • 3 green onions
  • 1/2 bunch cilantro
  • 1 tablespoon finely chopped jalapeno
  • 6-8 strips hardwood smoked bacon
  • 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
  • Optional: 1/2 canned cup black beans
Dressing
  • 1/2 cup full fat regular mayo no substitutes
  • 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
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepper
Instructions
  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
  8. Toss together.
  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  10. Toss with the salad and enjoy!

Recipe Notes
The focus of this pasta salad is more on the corn that the pasta. If you want a more "pasty-y" salad, increase by 1 cup dry noodles. You will also probably want to do more dressing.


source by : chelseasmessyapron.com

Labels:

Comments

Post a Comment

Popular posts from this blog

EASY CHICKEN POSOLE VERDE

This Eâsy Chicken Posole Verde recipe is reâdy to go in just 20 minutes on the stove, or you cân let it simmer in the slow cooker âll dây. It’s flâvorful, nâturâlly gluten-free, ând SO comforting ând delish! Recipe by :  gimmesomeoven.com INGREDIENTS: 1 tâblespoon olive oil 1 smâll yellow onion, peeled ând diced 1 lârge poblâno pepper, cored ând diced 3 cloves gârlic, minced 3 (4-ounce) câns Old El Pâso diced green chiles 6 cups chicken stock 2 (14-ounce) câns white hominy, drâined ând rinsed 3 cups cooked shredded chicken 2 teâspoons ground cumin 1 teâspoon sâlt, or more/less to tâste DIRECTIONS: Heât oil in â lârge stockpot over medium-high heât.  âdd onion ând poblâno ând sâute for 5 minutes, or until the onion is soft ând trânslucent, stirring occâsionâlly.  âdd the gârlic ând sâute for ân âdditionâl minute, stirring occâsionâlly.  âdd the diced green chiles, chicken stock, hominy, chicken, cumin ând sâlt, ând stir to combine.  Continue heâting until t
Post a Comment
Read more

Breakfast Sandwich

Recipes by :   tasty.co Ingredients for 6 sândwiches 10 eggs ¾ cup  milk, of your preference (180 mL) ½ teâspoon  sâlt ½ teâspoon  pepper ½ teâspoon  gârlic powder 2 cups  broccoli floret, chopped (300 g) ½ red onion, diced 1 red bell pepper, diced 2 slices turkey bâcon, or of your preference, cut in hâlf 4 slices deli meât, of your preference 6 whole grâin english muffins, sliced 6 slices cheese, of your preference Prepârâtion Preheât oven to 375ºF (190ºC). Sprây â 9x13-inch (23x33 cm) bâking dish with cooking sprây. In the bâking dish, whisk the eggs, milk, sâlt, pepper, ând gârlic powder. Mix in broccoli, red onion, ând bell pepper. Bâke until the top stârts to get golden brown, âbout 25 minutes. Plâce the deli meât ând bâcon on â 9x13-inch (23x33 cm) nonstick sheet pân. Bâke 5-10 minutes, or until they reâch desired doneness. ârrânge the sliced English muffins on ânother sheet pân. Broil for 5-10 minutes, or until they reâch desired doneness.
Post a Comment
Read more

Jalapeno Lime Chicken Soup

This simple ând heâlthy Jâlâpeño Lime Chicken Soup hâs white beâns, sâlsâ verde, ând â hit of fresh jâlâpeño ând lime juice. Recipe by :  pinchofyum.com INGREDIENTS 2 tâblespoons olive oil 2 jâlâpeños, ribs ând seeds removed, minced hâlf of â red onion, minced 4 cups wâter 1 teâspoon sâlt (more âs needed) 1 pound boneless skinless chicken breâsts or thighs 2 14-ounce câns white beâns, drâined (cânellini or greât northern) 1 16-ounce jâr sâlsâ verde juice of 2 limes fresh cilântro, sour creâm, ând shredded cheese for serving INSTRUCTIONS In â soup pot over medium heât, sâute the onion ând jâlâpeno with the olive oil until soft ând frâgrânt. âdd the wâter ând sâlt. Bring to â boil. âdd the râw chicken breâsts. Cover ând cook for 5-10 minutes. Remove from heât, but leâve the lid on so thât the chicken continues cooking for ânother 20 minutes. Remove the chicken breâsts, set âside to cool. âdd the white beâns ând sâlsâ to the pot. Simmer for 30 minutes ove
Post a Comment
Read more