Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Yield: 10 servings
Ingredients: Salad:; 2 cups (500 ml) regular farfalle/bowtie pasta (measured uncooked); 3-4 corn on the cob (remove the kernels); 3 cups (750 ml) frozen corn or 2 (425 g) cans of corn (drained); 3 green onions - about 1/3 cup (80 ml); 1/2 cup (125 ml) Canadian feta cheese; 1 tbsp (15 ml) jalapeño pepper; seeded and finely chopped; 1 large avocado; diced; 1/2 cup (125 ml) canned black beans; drained and rinsed; 1/2 bunch cilantro - about 1/2 cup (125 ml); Dressing:; 1 cup (250 ml) Canadian sour cream; 1/2 cup (125 ml) mayonnaise; 1 tsp (5 ml) chili powder; ½ tsp (3 ml) garlic powder; ¼ tsp (1 ml) cayenne pepper; 3 tbsp (45 ml) lime juice; 2 tsp (10 ml) lime zest; Pinch of salt; Pinch of cracked pepper

A delicious fusion of pasta, Mexican street corn, and dairy products containing Canadian milk. Enjoy this light and tasty pasta salad, perfect for that end-of-summer season!

Prep: 10 minutes
Cooking: 10 minutes

Yields 10 servings

Ingredients

Salad:
2 cups (500 ml) regular farfalle/bowtie pasta (measured uncooked)
3-4 corn on the cob (remove the kernels), 3 cups (750 ml) frozen corn or 2 (425 g) cans of corn (drained)
3 green onions - about 1/3 cup (80 ml)
1/2 cup (125 ml) Canadian feta cheese
1 tbsp (15 ml) jalapeño pepper, seeded and finely chopped
1 large avocado, diced
1/2 cup (125 ml) canned black beans, drained and rinsed
1/2 bunch cilantro - about 1/2 cup (125 ml)
Dressing:
1 cup (250 ml) Canadian sour cream
1/2 cup (125 ml) mayonnaise
1 tsp (5 ml) chili powder
½ tsp (3 ml) garlic powder
¼ tsp (1 ml) cayenne pepper
3 tbsp (45 ml) lime juice
2 tsp (10 ml) lime zest
Pinch of salt
Pinch of cracked pepper

READY FOR REWARDS?

Preparation

Cook the pasta according to the package directions until al dente. Set aside to cool to room temperature or refrigerate to speed up the cooling process.

Heat a large pan on medium-high heat for 3-4 minutes or until very hot. Place corn kernels in a single layer, and cook for about 5 minutes, stirring once in between or until browned. Avoid over stirring, as this will keep the corn from getting a good roast. Set aside.

In a medium bowl, combine sour cream, mayo, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple of large pinches of salt and pepper.

Add the cooled pasta, corn, green onion, Canadian feta cheese, jalapeño, avocado, black beans and half the cilantro to a large bowl.

Pour most of the dressing over the pasta and toss until everything is well coated.

Transfer the pasta salad to a serving platter, drizzle with the remaining dressing, and garnish with leftover fresh chopped cilantro.

Serve immediately and enjoy!