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!
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.
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.
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.
If you have not grilled your scallions you are missing
out. It totally changes the flavor. They are fantastic on tacos.
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.
I wonder what else you can do with Mexican street corn. Goals!
