Ingredients
2earsfresh yellow corn,husked
10ozdry elbow macaroni
salt and freshly ground black pepper
1½cupsRoma tomatoes,(3 large), seeded and diced
1canblack beans,drained and rinsed well
1large avocado,semi-firm but ripe, diced
½cupCotija cheese,crumbled
⅓cupred onion,chopped, rinsed, or ⅔ cup chopped green onion or use a blend of both
½cupmayonnaise,full fat
½cupplain Greek yogurt,fat free
2½tbspfresh lime juice
¼cupfresh cilantro,(about small 1 bunch), finely minced, leaf portion
1clovegarlic,minced
1tspancho chili powder
½tspground cumin
Preparation
Preheat a grill over medium-high heat to about 450 degrees F.
Once preheated, add corn and grill for about 8 to 9 minutes total, turning about every 2 to 3 minutes until charred on all sides. Set aside and let cool then cut corn kernels from cobs.
Meanwhile, cook pasta to al dente in lightly salted water (about½ tablespoon) according to directions on the package. Drain and rinse, then let drain and cool.
For the dressing, in a mixing bowl, whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, cumin. Season with salt and pepper to taste (about ¾ teaspoon and salt ¼ teaspoon pepper). Chill until ready to assemble macaroni salad.
Set aside some of the mix in ingredients (tomatoes, corn, avocado, onion) for topping if desired.
In a salad bowl toss together drained macaroni, corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion, and the cilantro dressing mixture. Sprinkle set aside ingredients over top.
Serve immediately or chill up to 2 hours. Thin with a little water if desired; it thickens as it rests since the noodles absorb the liquid.
