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.