Why do I love a Mexican Street Corn Pasta Salad in bamboo cups? Well, I have a ‘thing’ about messy eating at parties. I really don’t want to make a mess. On myself, at my host or hostess’ home or venue, or on other people I may be chatting to. Do you know what I mean?

Party Food Tickboxes

I just love party food that takes this into account. Party food you can hold in one hand, that you can enjoy in a tidy manner. Food that you don’t have to find a solid oak table and chair with a full set of cutlery to eat at.

But, at the same time, it must be totally delicious. Totally memorable on the taste scale. Totally “Please may I have the recipe for that?” And if it’s quite high on the health scale too? Ten outta ten!

So, I try to make sure I give my guests scrumptious food, in the perfect party quantities, in a ‘format’ that doesn’t make a mess. And as we are heading into Summer, with all its fabulous outdoorsy occasions and Fiestas, we tried out this recipe, for you. Ok, for me as well! TOTALLY delicious!

Enter……the Mexican Street Corn Pasta Salad.

SUCH a cool concept! Delicious toasted corn, crispy bacon, pasta, beans, some crumbly feta and a hint of chili, all tossed up with a lime and cilantro dressing.

Serving up in a Bamboo Cup

My fave way of serving? In a cute bamboo cup with a wooden spoon. It looks much cooler than a plastic cup. BUT, if you have enough glass or ceramic containers and you’re doing home catering, even better. The bamboo just suits the ‘street’ part of a street salad! Also, a bamboo cup is FAR better for the environment, whether you reuse it OR dispose of it. If disposed of, it is recyclable, biodegradable and can even be put straight into your organic compost.

Mexican Street Corn Pasta Salad in Bamboo Cups

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• Author: Louise
• Total Time: 40 mins
• Yield: Approx 8 cups salad with dressing 1x

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Description

A salad of delicious toasted corn, crispy bacon, pasta, beans, some crumbly feta and a hint of chili, all tossed up with a lime and cilantro dressing.

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Ingredients

Scale 1x2x3x

For the Mexican Street Corn Pasta Salad:

• 2 cups cooked, small pasta
• 3 cups frozen corn, toasted on a hot pan
• 3 spring onions, finely sliced
• ½ bunch cilantro, chopped
• 2/3 medium size red/ green chillis, finely chopped (remove pips for less heat)
• 6–8 strips of crispy bacon bits
• 1 cup crumbled feta cheese
• 1 cup finely sliced celery (3 medium stalks)
• 1 cup finely chopped medium red pepper
• 1 can black beans rinsed and drained

For the Lime and Cilantro Salad Dressing:

Dressing

• 1 clove garlic
• 2 avocados
• 2 tbs olive oil
• 6 tbs water
• ½ cup cilantro
• 1 tbs spring onions
• 3 tbs apple cider vinegar
• Juice of 2 limes
• ½ tsp paprika
• ½ tsp smoked chilli flakes
• Salt and black pepper to taste

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Instructions

For the salad:

Add all the ingredients together in a bowl, and gently toss until all are evenly distributed.

For the dressing:

Roughly chop all the ingredients, add to a blender, and blend until smooth.

To serve:

Add the dressing just before serving up into your chosen cups.

Garnish with lime slices, cilantro and chilis.

Notes

The consistency of this salad dressing is quite thick, so you can make it more liquid by adding a little more olive oil or even a tbsp or two of water, if needed.

• Prep Time: 30 mins
• Cook Time: 10 mins

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