Food Hussy Recipe: Street Corn Salad

Mexican Street Corn is super popular right now - it's grilled corn topped with mayonnaise, cojita cheese and seasonings. There are also quite a few alterations on it to make it more of an everyday type of meal. 

I decided to jazz it up with a few more ingredients and make a pasta salad inspired by Mexican Street Corn. And because my hubby is allergic to eggs - I switched it up a little there as well.

The dressing is simple - sour cream, lime juice, lime zest, cumin, paprika, chili powder and salt. Typically you would use mayo - but you can combo it with sour cream or even plain greek yogurt. This dressing smells delicious - I could envision dipping some fries in this dip!

Next step is just to get all your ingredients together in a bowl - they're beautiful when they're all laid out - I added canned chicken, bacon, black beans, pasta, grape tomatoes, scallions, cilantro, cojita cheese and - of course - roasted corn!

Then you stir it up and make sure the ratios all look right - it's up to you if you want more or less of anything - use what you like. Don't let the recipe box you in - if you like it spicier - add some jalapeno - if you don't like tomatoes - leave them out!

After the ingredients are all together - then add your dressing and mix it all together. Then serve and/or refrigerate leftovers. I didn't have any problem with the avocado browning - I think with it mixed together with everything else - it was fine.

The Street Corn Salad was really great and it was perfect to pack for lunch for the week as well. It's an easy salad to whip up and you can really customize it to how you like. I hope you'll enjoy it! 
Street Corn Salad
  • 2 cups miniature farfalle pasta, cooked
  • 1 cup canned chicken, chopped 
  • 1/2 bag frozen corn
  • 1 large avocado, diced
  • 3 green onions, diced
  • 1/2 bunch cilantro, chopped
  • 6-8 strips bacon, cooked & diced
  • 1 cup grape tomatoes, sliced
  • 1/2 cup Cotija or Queso Fresco cheese, crumbled 
  • 1/2 can black beans, rinsed
  • 1/2 cup sour cream
  • Juice & zest of 1 lime
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  1. Heat a skillet on medium high heat for 3-4 minutes or until very hot. Spread corn in skillet and cook for about 5 minutes stirring once in between or until browned. 
  2. In a large bowl, combine the pasta, corn, avocado, onions, cilantro, chicken, tomatoes, bacon, cheese and beans and toss.  
  3. In a small bowl combine all of the dressing ingredients and whisk together until completely combined then toss with the salad. 

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