Mexican Street Corn Pasta Salad


Recipe & Photo Credit: Chelsea’s Messy Apron

2 cups miniature pasta uncooked
3-4 corns on the cob
1 large avocado
3 green onions
1/2 bunch coriander
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup feta cheese
Optional: 1/2 canned cup black beans
1/2 cup full fat regular mayo
3 tablespoons 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
Pinch of salt and ground black pepper

1.Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
2.Corn: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes. You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
4.Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
5.In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
6.Toss together.
7.In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
8. Toss with the salad and enjoy!