Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing. Delicious the first day and even better the following day. This pasta salad is my go-to dish for picnics, BBQ gatherings and camping. It can be made ahead and refrigerated for two days. The orecchiette pasta is the perfect shape for cupping all the corn, peppers, bacon, tomatoes and cheese, so you get all the flavor in one bite. When cooked al dente and rinsed in cold water, orecchiette pasta really holds up in this creamy pasta salad. Ingredients in Mexican Street Corn Pasta Salad Orecchiette Pasta –…
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Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and Cotija cheese. Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat! You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious…
