Creamy Mexican Street Corn Pasta Salad
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 1/2 pound bowtie pasta (farfalle)
- 1 large avocado ripe
- 2 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp chili powder
- 2 tsp avocado oil
- 1 pound bag frozen fire roasted corn
- 1 can 15.5-ounce black beans drained & rinsed
- 1/2 cup cotija cheese crumbled (or feta)
- 1/4 cup cilantro leaves minced
Bring a large pot filled halfway with water to a boil. Once boiling, add the pasta and cook according to the package directions. Drain into a colander.
Meanwhile, in a food processor or small high-speed blender, add the avocado, lime juice and zest, chili powder, and add ΒΌ cup of water and process until creamy, adding more water if the sauce is too thick.
While pasta is still cooking, heat the oil in a large skillet over medium-high heat.Once oil is shimmering, add the corn and cook until heated through, about 5minutes. Add the black beans and stir for 1 minute or until heated through. Add the mixture to a large mixing bowl along with the cooked pasta, half the cheese, the dressing, and toss to combine well. Transfer to a pasta serving bowl and sprinkle with cilantro and remaining cheese. Serve.