Creamy Mexican Street Corn Pasta Salad

Step 1

Bring a large pot filled halfway with water to a boil. Once boiling, add the pasta and cook according to the package directions. Drain into a colander.

Step 2

Meanwhile, in a food processor or small high-speed blender, add the avocado, lime juice and zest, chili powder, and add ¼ cup of water and process until creamy, adding more water if the sauce is too thick.

Step 3

While pasta is still cooking, heat the oil in a large skillet over medium-high heat.Once oil is shimmering, add the corn and cook until heated through, about 5minutes. Add the black beans and stir for 1 minute or until heated through. Add the mixture to a large mixing bowl along with the cooked pasta, half the cheese, the dressing, and toss to combine well. Transfer to a pasta serving bowl and sprinkle with cilantro and remaining cheese. Serve.