Mexican Street Corn Pasta Salad
Description
The star of this pasta salad is the grilled corn. Serve the salad in a simple to make but oh so good chili-lime dressing. Serve this as a side salad or even as a main dish, if desired.
Ingredients
2 c. miniature farfelle (bow tie) pasta, uncooked
3 c. corn, either 2 (15 oz.) cans, or 3-4 corn on the cobs
1 large avocado, peeled and chopped
3 green onions, chopped
1/2 bunch cilantro, coarsely chopped
1 T. jalapeno, finely chopped
6-8 strips hardwood smoked bacon
1/2 c. Cotija cheese or queso fresco or feta, crumbled
1/2 c. canned black beans, drained and rinsed, optional
Dressing:
1/2 c. full fat regular mayonnaise, no substitutes
3 T. freshly squeezed lime juice
1/4 t. lime zest
1/8 t. ground cumin
1/4 t. paprika
1/2 t. chili powder
1 t. Sriracha or hot sauce
pinch of salt and freshly ground black pepper
Directions
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Cook pasta al dente, according to package directions, 10-12 minutes; drain; rinse under cold water. Make sure the pasta is completely dry.
Corn:
If using corn on the cob, heat the grill to medium. Pull back the husks to the base; take off all the silk from each ear of corn. Fold the husks back into place.
Place the ears of corn in a large bowl of water with 1 T. salt for 10 minutes; remove from water; shake to dry. Place corn on the grill; cover grill; cook 15-20 minutes, turning corn every 5 minutes. The corn is done when the kernels are tender and easily pierced with a fork.
If using canned corn, heat a large cast iron skillet on medium-high heat for 3-4 minutes or until very hot. Drain corn; place in a single layer; cook for about 5 minutes, stirring once in between or until browned. Avoid stirring too often, or it will keep the corn from getting a good roast.
If using pre-roasted canned corn, drain; allow to dry.
Meanwhile prepare the vegetables:
Peel and chop the avocado into small pieces; chop the green onions; coarsely chop the cilantro; very finely chop the jalapeno.
Cook bacon; crumble. Crumble the cheese. Add black beans, if desired.
In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese; toss together.
**If you don't plan on eating this in immediately or in one sitting, don't add the bacon, cheese or avocado. They should be added in separately right before serving.
In a small bowl, combine all dressing ingredients; whisk until completely combined.
Toss dressing with the salad. Serve immediately.
6-8 side dish servings.