Light, fresh and bursting with flavor, this Mexican Street Corn Salad Recipe is a healthy alternative to Taco Tuesday or a great idea for your Cinco De Mayo Party!
Street Corn Salad
Mexican Street Corn Salad Ingredients
2 15oz.cans corndrained or kernels cut from 4-5 ears of fresh corn on the cob
1 ½cupselbow macaroniuncooked (certified gluten free if necessary)
¼cupred onioncan sub with green onion
⅓cupchopped cilantro leaves
1jalapenoseeds and stems removed, minced
½cupqueso fresco cheesecrumbled
1large avocadoseed removed, chopped
Juice of 1 lime
1teaspoonhot sauceI used Sriracha with good results
Himalayan pink salt and pepper to taste
Boil a medium pot of water and cook pasta until al dente according to package directions. Drain and rinse in a colander under cold water. Set colander over a bowl and allow the pasta to continue to drip dry while preparing next steps.
Heat a cast iron skillet over medium-high heat. After skillet is completely heated through (about 5 minutes), 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.
Place the sauce ingredients in a small bowl and whisk until smooth and combined. Taste and adjust spices if necessary.
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.
Mexican Street Corn Salad Recipe
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.