Street Corn Pasta Salad

Overview

So one thing you may not know about me is I hate eating things off the bone or cob or rib or whatever. I don’t like getting messy.

This is a challenge when you WANT to eat things like wings or street corn. You know, the corn on the cob that’s slathered in a mayo type sauce with herbs, spices, and cheese on it? Yeah. That one. My husband dreams of that stuff. But me, my nightmare is eating it off the cob. So this morning I was like, “GIRL! YOU NEED TO MAKE STREET. CORN. PASTA. SALAD.”

Ya heard me right guys! It has all the flavors of that street corn you know and love but has the extra protein of chickpea pasta, tons of different textures (zucchini! avocado! cheese! turkey bacon! corn!), so many flavors, and it’s hella easy to make. It’s your new favorite pasta salad. Trust me.

Serves 6-8 large portions

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

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Shopping List

For the salad

  • 1 box chickpea pasta, I use Banza; cook for 7 minutes and then drain under cold water for 1 minute

  • 4 corns on the cob, grilled for 10 minutes until lightly charred

  • 1 slices of turkey bacon, cooked crispy and chopped

  • 1 zucchini, chopped

  • 1 avocado, chopped

  • 2 scallions chopped

  • zest of 2 limes

  • 1 jalapeno, deseeded and chopped

  • handful of fresh parsley or cilantro, chopped

  • 3 ounces cotjia cheese, chopped or grated

  • 3 ounces of queso frescho, chopped

 

For the dressing

  • 1/2 cup mayo; I used 365 brand light mayo for this

  • 1/4 cup sour cream

  • 2 limes, juiced

  • 1-2 tbsp water as needed

  • 1.5 tsp cumin

  • 1 tsp paprika

  • 3/4 tsp salt

  • 1/2 tsp dark chili powder

Method

Grab a big salad bowl. Pour your cooked and drained pasta in the bowl. Remove the corn from the cob with a knife, place into bowl wth pasta. Add your chopped turkey bacon, avocado, zucchini, parsley or cilantro, lime zest, scallions, and cheeses into the bowl.

Make your dressing.

Whisk together the mayo, sour cream, spices, lime juice. If too thick, add a little water, if you like the thickness, leave as is.

Pour the dressing over the salad. Wrap with plastic wrap or foil and place into the fridge for a couple hours so the flavors can marry each other and then serve!

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