Friday, July 8, 2016

Mexican Street Corn Pasta Salad

Perfect Pairing: Grilled dinner

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Last summer I went to a food and wine festival at Lincoln Park in Chicago.  Chris gave me the tickets for my birthday and I was SO excited.  The morning of the festival I woke up feeling gnarly and not at all like going to a food festival, but I persevered because that is my mecca.  I saw demos from some of my favorite chefs like Rick Bayless and Stephanie Izard and tried lots of good food and wine.  Fortunately, I felt better as the day went on and we had a great time!


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One of the best bites of food I had all day was a truffled Mexican street corn.  Holy corn Batman, it was delicious.  I may have gone back for seconds… and thirds.  It was a small piece of sweet corn rolled in some glorious mayonnaise mixture then topped with parmesan and shaved truffles.  I just can’t even describe it. 


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Last summer my cousin’s wife made an extraordinarily good Mexican Street Corn dip for our annual Lake House Chef’s Challenge.  It was a serious crowd pleaser.  So, ever since the dip and the festival corn I have been wanting to try a variation on Mexican street corn.


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Enter Mexican Street Corn Pasta Salad!  Grilled corn and grilled scallions are mixed with pasta in a tangy sauce and then combined with cilantro, parmesan and avocado.  It is really tasty. 


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If you have not grilled your scallions you are missing out.  It totally changes the flavor.  They are fantastic on tacos.


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This salad is so not the typical summer pasta salad and would be a hit at any party.  There is some prep involved so I think it is paired best with a simple grilled entrée like hamburgers or brats. 


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I wonder what else you can do with Mexican street corn.  Goals!

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