Make This Mexican Street Corn Pasta Salad Tonight
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We’ve been sharing a downright plethora of corn recipes recently. There’s this ingenious corn-bathed-in-butter trick, luxurious Instant Pot milk and honey corn on the cob, fresh and simple corn casserole, black bean corn salsa, creamy corn mac and cheese, and more. So why all the corn? ‘Tis the season, people!
Our favorite grocery stores and farmers markets are bursting at the seams with fresh, sweet, juicy corn and we’re here to tell you what to do with it.
Let’s talk pasta salad. It’s the best kind of meal to prepare on a hot summer day, not to mention that it tastes even better in bulk. That’s why I’m all over this Mexican street corn pasta salad from Chelsea’s Messy Apron.
Start out by cooking a package of farfalle (aka bowtie pasta) according to the instructions. Drain and dry the noodles so that the yummy dressing can get stuck in every crevice. Then prepare the corn. You can use corn on the cob and grill until tender and charred, use drained, pre-roasted canned corn, or use regular canned corn which is then cooked until browned. After this step, cook a few slices of bacon. Yes, bacon!
Prepare the spicy, limey dressing using mayonnaise, freshly squeezed lime juice and lime zest, ground cumin, paprika, chili powder, Sriracha, salt, and pepper. Then chop a ripe avocado, green onions, cilantro, and jalapeño into small pieces. Crumble bacon and cotija cheese. Combine all of these ingredients with the cooked pasta in a large bowl and go to town!
→ Get the Recipe: Mexican Street Corn Pasta Salad from Chelsea’s Messy Apron