Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant and delicious twist on the classic street corn, combining gluten free pasta, grilled corn, and creamy dressing with a burst of zesty lime and chili flavors. Perfect for summer gatherings, this dish offers a fun and flavorful way to enjoy the bold tastes of Mexican cuisine in a refreshing salad form.
Servings: 6 people
Ingredients
- 12 oz. gluten free pasta
- 6 slices bacon
- 1 cup mayonnaise
- ¾ tsp. salt split
- 1 tsp. chipotle powder split
- 1 lime
- 15.25 oz. can of corn
- cotija cheese
- green onions
Instructions
- Cook the pasta according to the package directions, being sure to salt the water. When it's finished, drain and set aside.
- Cook the bacon according to package directions your preferred way. When it's finished, allow it to cool then chop it or crumble it into bite sized pieces. Set aside.
- While the above is cooking, make the dressing. Combine the mayonnaise, lime juice, salt, and chipotle powder and mix thoroughly.
- Next, roast the corn. Drain the can of corn, and roast it in a skillet over medium heat with the salt and chipotle. Stir frequently and cook until most of the corn is slightly roasted, about 8 minutes.
- When the everything has sufficiently cooled, combine everything-the pasta, bacon, corn, dressing, green onions, cotija cheese, and cilantro. Mix thoroughly.
- Top with extra cotija cheese and cilantro and serve!
