Mexican Street Corn Pasta Salad

For anyone who loves the flavors of Mexican Street Corn, YOU will LOVE this recipe.  Mexican Street Corn, or Elote, is a common street food in Mexico.  Elotes are a cob of corn covered in a spicy mixture of mayo, sour cream, and chili powder.  Then topped with Cotija cheese and cilantro.  Elotes are often served at festivals and as a street food by food vendors in Mexico.  This recipe captures those flavors, and puts a little twist on them.  I've modified the recipe as it's dairy free, but please feel free to use your favorite cheeses and crema.  It was something totally different for the kids, but they really enjoyed it!  We hardly have any leftovers.

Ingredients:

• 1 lb short cut pasta
• 1 bag of frozen corn, substitute with fresh corn or canned corn
• 1 jalapeño, diced
• 1 tsp of chipotle in adobo sauce, substitute 2 tsp chili powder
• juice and zest from 1 lime
• 1/2 c. mayo
• 3/4 c. tofu sour cream, substitute real sour cream (crema)
• 1/4 c. chopped cilantro
• dairy free mozzarella, substitute Cotija cheese or other types of shredded cheese
• salt and pepper

Directions:

1. Cook pasta.  Be sure to season the water with salt before dropping the pasta.  Cook to al dente, with a little bite to the pasta.  This way it won't be mushy.  Drop in the frozen bag of corn to the pasta water before draining.  Drain and allow to cool.
2. While your pasta is cooling, in a large bowl combine mayo, sour cream, adobo sauce, lime juice and zest, and salt and pepper.  
3. Once your pasta and corn are cool, add to the creamy mixture.  Add diced jalapeño, cilantro and cheese.  Season with salt and pepper.  Serve immediately or refrigerate up to 2 hours before serving.

We grilled pork chops to serve along with the Mexican Street Corn Pasta Salad.

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Corn Salad Reinvented

    If you're like me, you're looking for quick and easy recipes for your family that are also healthy, but also something that everyone will enjoy.  In an effort to meet this above criteria, I came up with this easy corn salad also became a use up for some leftovers.  We had corn on the cob for dinner the night before, and I really try to use up or reinvent our leftovers so as not to waste them and throw them away.  My family loves corn, especially corn on the cob, and because of this we tend to have it often, and I always have corn in the freezer.  Don't fret if you don't have fresh corn to make this salad.  Feel free to use whatever you have, frozen or canned.  It will work just as well!

I used this salad also as a way to incorporate as many veggies as I know my kids love.  I'm so blessed that I have a family that loves their veggies, especially salads.  We have a form of a salad every night for dinner.  Even if we have a cooked veggie alongside.

Ingredients:

• 3 ears of corn on the cob, corn cut off
• 1/2 frozen peas, cooked and cooled
• 1 c. cole slaw mix
• 2 avocados, diced
• 1 large roma tomato, diced
• 2 green onions, diced
• juice of two limes or about 3-4 tbsp
• 1 clove of garlic, grated
• 1/4 c. olive oil
• salt and pepper

Directions:

1. In a small bowl, whisk together the lime juice, garlic, oil, and salt and pepper.  Adjust seasonings accordingly.
2. Add the other ingredients to a medium size bowl.  Pour dressing over the corn salad.  Mix and serve!

Extremely easy and delicious!!  Enjoy!

Corn Salad with hot dog and curly fries!

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