A summer salad packed with pasta, roasted corn, creamy avocados, nutty Tortuga! Black Beans, and spicy-lime sauce is the perfect twist to your normal Mexican Street Corn recipe. There is no need to fire up the grill with this recipe; unless, cooking meat is your forte! Which, might add another flavor to set this dish on fire.
But, if you want to keep things simple like us, follow these simple chopping and tossing steps to create your Mexican Street Pasta Salad in the comfort of your home.
In our test kitchen, we believe the hardest step is the first step…cooking the noodles. See, this is a simple summer salad. Grab your favorite pasta. Boil your water. Don’t forget to salt that water! Then let them cook. While your letting the pot of water do the work, let’s start making the sauce. Like we said, this salad is simple, so grab a bowl and start measuring. Then, whip it real good! Now, don’t forget about those noodles. Once they’re cooked, drain off the water into the sink and pour your noodles into the bowl. At this point, we like to pour a touch of olive oil and toss with the noodles. This will allow the noodles to not cling onto each other. Now, grab the rest of the ingredients and lets start chopping. Leave those thawed corn kernels off to the side.
Once all the necessary ingredients are chopped, let corn roasting begin! This step is very simple:
- Place kernels into medium-high pan.
- Pour a teaspoon or two of oil into the pan and toss.
- Don’t forget to season with salt and pepper…a pinch or two is perfect!
- Now, patients are the key…let them roast [stir every 30 seconds].
Are they roasted enough for your liking? Good. Let’s complete that salad. Place all the ingredients into the bowl and toss!
TADA! Your simply, delicious salad is complete.
Don’t waste the room on the grill to make Mexican Street Corn when you can create this delicious salad before the meat is off the grill!