Why yes. I do have multiple recipes related to Mexican street corn. That’s because these flavors together are awesome.
INGREDIENTS
- 1 box farfalle/bowtie pasta
- Use fresh, frozen of canned corn. 4 ears, 1 bag or 1 can. Your choice
- 1 can black beans, drained
- 1 jalapeno, diced
- 1/2 cup fresh cilantro, chopped
- 4 green onions, diced
- 8 0z. crumbled cotija/queso fresco cheese
- 1 large avocado, cubed
DRESSING
- 1/2 cup Hellman’s mayo
- Juice of 1 lime and 1/4 teaspoon lime zest
- 1/8 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce (optional)
- Salt and pepper
- Note: If you don’t have all the spices, you could also use taco seasoning
INSTRUCTIONS
- Prepare the pasta according to package directions. (Don’t forget to salt your water)If using frozen corn, add it in with the pasta for the last minute of boiling. Drain pasta, rinse under cold water. We don’t need the extra starch. Set aside to dry because we also don’t need the extra water.
- Combine all the dressing ingredients in a small bowl and season to taste with salt and pepper. Whisk until smooth and refrigerate until ready to use.
- In a large bowl, combine the completely dry and cooled pasta, cooled corn, onions, cilantro, jalapeños, beans and cheese. Drizzle with dressing and top with avocado when ready to serve.