1/4

2/4

3/4

4/4

100%

By Annessa Brady

Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 cups (125g) regular farfalle/bowtie pasta, ((measured uncooked)); 3 cups (420g) frozen corn (or 2 (15-ounce) cans, or 3-4 corns on the cob) (Note 1); 3 green onions ((1/3 cup (28g))); 1/2 bunch cilantro ((1/2 cup (20g))); 1 tablespoon finely chopped jalapeño peppers; 6-8 strips hardwood smoked bacon; 1/2 cup (66g) Queso Fresco Cheese (Note 2); 1 large avocado, (diced); Optional: 1/2 cup (83g) canned black beans, drained & rinsed; 1/2 cup (97g) full-fat regular mayo ((we love Hellman's/Best Foods)); 3 tablespoons (48g) freshly squeezed lime juice (and 1/4 teaspoon lime zest); 3 tablespoons (48g) 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); Salt and ground black pepper; Salt and ground black pepper

5 steps

Prep:25minCook:9min

One of the most popular recipes on this site: Mexican Street Corn Pasta salad! Toss bowtie pasta with lots of corn, fresh herbs, black beans, and a simple creamy chili-lime dressing.

Updated at: Thu, 17 Aug 2023 03:16:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories443.6 kcal (22%)

Total Fat29 g (41%)

Carbs36.5 g (14%)

Sugars4.7 g (5%)

Protein15.1 g (30%)

Sodium900.5 mg (45%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

PASTA: Prepare the pasta according to package directions. (Don't cook all the pasta; only use 2 cups!) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water, let cool, and allow to completely dry.

Step 2

CORN: See Note 1.

Step 3

VEGGIE PREP: Chop the green onions, coarsely chop the cilantro, very finely chop the jalapeño, cook and crumble the bacon. Crumble the cheese. Drain and rinse optional black beans. Lastly, chop the avocado into small pieces.

Step 4

DRESSING: Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk until smooth and refrigerate until ready to use.

Step 5

SALAD ASSEMBLY: In a large bowl, combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, bacon, and cheese (See Note 2). **If you don't plan on eating this in one sitting (and soon after it's made), don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.** Drizzle on dressing and gently toss to coat. Enjoy salad immediately! Leftovers don't store well once dressed.

View on chelseasmessyapron.com

↑Support creators by visiting their site 😊