Ingredients

Mexican Street Corn Salad Ingredients
2 15 oz. cans corn drained or kernels cut from 4-5 ears of fresh corn on the cob
1 ½ cups elbow macaroni uncooked (certified gluten free if necessary)
¼ cup red onion can sub with green onion
⅓ cup chopped cilantro leaves
1 jalapeno seeds and stems removed, minced
½ cup cherry tomatoes quartered
½ cup black beans
½ cup queso fresco cheese crumbled
1 large avocado seed removed, chopped
Dressing Ingredients:
½ cup mayonnaise
Juice of 1 lime
½ teaspoon chili powder
¼ teaspoon smoked paprika
1 teaspoon hot sauce I used Sriracha with good results
Pinch of cumin
Himalayan pink salt and pepper to taste

Instructions

Boil a medium pot of water and cook pasta until al dente according to package directions. Drain and rinse in a colander under cold water. Set colander over a bowl and allow the pasta to continue to drip dry while preparing next steps.
Heat a cast iron skillet over medium-high heat. After skillet is completely heated through (about 5 minutes), add half of the corn so it’s in a single layer. Allow it to slightly char, about 5 minutes. Then, brown the remainder using the same process.
Place the sauce ingredients in a small bowl and whisk until smooth and combined. Taste and adjust spices if necessary.
In a large bowl, add cooled and dry pasta, charred corn, onion, cilantro, jalapeno, tomatoes, black beans, cheese and fresh avocado. Pour on dressing and toss to combine. Immediately serve.

MEXICAN