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Mexican Street Corn Pasta Recipe

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This recipe for Mexican Street Corn Pasta is from United Clinical Services Regulatory Adherence 2017 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pasta:
• 6-8 strips bacon
• 2 cups (uncooked) bowtie pasta
• 1 large avocado
• ½ bunch cilantro
• 1 can black beans (strained)
• ½ jalapeno, chopped (remove seeds if youre sensitive to spice)
• 3 cups frozen sweet corn
• ½ cup queso fresco or feta (I use Cotija but use any dry cheese you like as long as it crumbles easily and doesn’t stick)
For the Dressing:
• ½ cup full fat regular mayo
• 3 tbs lime juice
• Ό teaspoon cumin
• Ό teaspoon paprika
• ½ teaspoon chili powder
• 1 tablespoon sriracha
• ½ tablespoon hot sauce
• Dash of salt and pepper
Directions:
Directions:
1. **Steps 2-4 all require stovetop cooking. I do these 3 steps all at the same time to save on time**
2. Cook the bowtie pasta. Once fully cooked transfer pasta to a bowl of cold water and put in the fridge to chill while you prep the rest.
3. Cook your bacon to a point where it will crumble easily. Set aside.
4. Cook your 3 cups of frozen corn for about 10 minutes or until it starts to char. Set aside.
5. In a large bowl combine cooled pasta, cooled corn, cooled and crumbled bacon, crumbled Cotija cheese, strained black beans, sliced avocado (into small pieces), chopped cilantro, and chopped jalapeno.
6. In a separate smaller bowl, make the dressing by combining all dressing ingredients and stirring. Pour over pasta salad and serve!
Personal Notes:
Personal Notes:
Total time start to finish: about an hour (due to time needed for pasta to chill after cooking).
I often make this as a side for dinners or as an appetizer to pass at parties, however my fiance proves its versatility and treats it as a main dish- eating just this pasta salad as his meal. It can also be served warm, but we’ve found it is exponentially better when chilled (at least to room temperature but refrigerated for a few hours is best).

 

 

 

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