MEXICAN STREET CORN SALAD
CINCO DE MAYO RECIPE!
– 2 15 oz. cans corn, drained – 1 ½ cups elbow macaroni, uncooked – ¼ cup red onion – ⅓ cup chopped cilantro – 1 jalapeno – ½ cup cherry tomatoes – ½ cup black beans – ½ cup queso fresco cheese, crumbled – 1 large avocado, – ½ cup mayonnaise – Juice of 1 lime – ½ teaspoon chili powder – ¼ teaspoon smoked paprika – 1 teaspoon hot sauce – Pinch of cumin – salt and pepper to taste
TONS OF VEGGIES!
1. Boil a medium pot of water and cook pasta until al dente. Drain and rinse in a colander under cold water. 2. Heat a cast iron skillet over medium-high heat. Add half of the corn so it’s in a single layer. Allow it to slightly char, about 5 minutes. Then, brown the remainder using the same process. 3. Place the sauce ingredients in a small bowl and whisk until smooth and combined. Taste and adjust spices if necessary. 4. In a large bowl, add cooled and dry pasta, charred corn, onion, cilantro, jalapeno, tomatoes, black beans, cheese and fresh avocado. Pour on dressing and toss to combine. Immediately serve.filling.
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