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The Renewal Issue - 8th Anniversary

Mexican Street Corn

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Fire up your taste buds with the taste of Mexican street corn packed into a delicious pasta salad! Mexican street corn is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture of mayonnaise, sour cream, cotija cheese, chile powder, and lime. You can enjoy the flavors of that South of the border street food mixed with the heartiness of pasta. ​You can use fresh corn in the summer or grab a great bag of frozen kernels to use in the offseason! This is a great side dish to grilled chicken or steak or even an entire entree when served alongside a green salad! Enjoy!

Ingredients

Salad

2 cups bowtie pasta, cooked and rinsed in cold water

3 cups corn kernels

1 large avocado, chopped

3 green onions, chopped

1⁄4 cup chopped cilantro

1 tablespoon finely chopped jalapeno

6-8 strips hardwood smoked bacon, crumbled

1⁄2 cup Queso Fresco Cheese (or cotija)

1 cup canned black beans, drained and rinsed

Dressing

1⁄2 cup mayo

3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest

2 teaspoons Simply Savory by Rachel Churrasco Blend

1 teaspoon hot sauce, optional

The Process

  1. In a large bowl combine the completely dry and cooled pasta, corn, avocado, onions, cilantro,

jalapeno, bacon, and cheese. Toss together.

  1. In a small bowl combine all of the dressing ingredients and whisk together until completely

combined. Toss with the salad and enjoy!

  1. Refrigerate leftovers!

 

Xoxo, Rachel