From the Cook
From the Cook
From the Cook
From the Cook
1/5
Mexican Street Corn Pasta Salad
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Instructions
1
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Make sure you season the pasta water well and prepare pasta according to the package directions. Drain and set aside.
2
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In a large bowl, combine the cooked pasta, corn, cilantro, black beans, red onion, jalapeno and bacon. Stir until combined.
3
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In another bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, All Purpose Seasoning, chili powder and cumin.
4
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Pour the dressing over the pasta mixture and stir to combine.
5
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Gently fold in the avocado and Cotija cheese.
6
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This salad is best enjoyed immediately as it doesn't hold well.
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Tips & Tricks (5)
- Char Your Corn for Depth 🔥Lightly char fresh or thawed corn in a dry skillet over medium-high heat for 3-4 minutes to develop smoky, caramelized flavors that elevate the entire dish.
- Toast Your Spices First 🌶️Bloom the cumin and chili powder in a small dry pan for 30 seconds before mixing into the dressing to unlock their essential oils and intensify their warm, complex flavors.
- Chill Pasta Before Assembly ❄️Cool your cooked pasta completely in the refrigerator for at least 15 minutes before tossing with ingredients to prevent the dressing from breaking and ensure proper flavor absorption.
- Balance Acid and Richness ⚖️Squeeze fresh lime juice directly over the finished salad just before serving to cut through the creamy dressing and brighten all the flavors without making it taste overly tart.
- Add Crispy Bacon Last ✨Cook and crumble bacon just before serving, then sprinkle it on top rather than mixing in to maintain its crispy texture and smoky crunch throughout eating.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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