Easy BLT Pasta Salad

This easy BLT pasta salad recipe is unique with it’s creamy basil dressing and fun shaped pasta. Load it up with salty, crispy bacon, juicy tomatoes and don’t forget the smokey cheddar cheese! BBQ side dishes are jealous when our best pasta salad shows up!

STOP cooking your pasta al dente for pasta salads! This might go against everything you’ve ever heard, but pasta that is slightly overcooked will hold the flavor of the dressing better making a more flavorful pasta salad.

BLTs are Claire’s obsession and she’s always encouraging me to make it into another recipe, so here we are with another pasta salad recipe. We like this served at room temp or slightly warm though cold works as well, but tbh an accidental warm pasta was used once and we’ve really never gone back as it turned out the best.

We also used to make a mayo-based dressing for this pasta salad, but we tried it with this healthier basil dressing and we’ve only used it since. So that’s the dressing we are including in the recipe with a shortcut for using a store-bought ranch if you’re short on time.

If you aren’t familiar with a BLT sandwich, BLT stands for bacon, lettuce and tomato. For a sandwich, we layer those between two pieces of toast that have been slathered with mayo and then devour. We are keeping those same delicious flavors in this tasty pasta salad and adding a fabulous basil dressing, pasta, smoky cheese and creamy avocado.

Ingredients for BLT Pasta Salad

You’ll need a few ingredients for making the homemade dressing, but the pasta salad itself is only needs 6 simple ingredients. Here is everything you will need:

For the Dressing

• Plain Greek Yogurt: lightens up the dressing a little while adding good protein
• Mayonnaise: adds creaminess and tang to the dressing
• Buttermilk: added to thin out the dressing a little while keep the tangy flavor
• Fresh Herbs: Basil, Parsley, Dill and Chives
• Worcestershire: adds depth of flavor
• Seasonings: Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

For the Salad

• Radiatore or Cavatappi Pasta
• Smoked Cheddar Cheese: sharp cheddar cheese
• Romaine Lettuce: chopped into bite-sized pieces
• Cherry Tomatoes: halved
• Bacon: cooked ahead of time and chopped
• Avocado: adds creaminess and healthy fats

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Easy BLT Pasta Salad

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Sheet Pan Mexican Street Corn in the Oven (Elote)

This sheet pan Mexican street corn in the oven is a game-changer when it comes to quick, flavorful dishes! Imagine a sheet pan of charred, sweet corn kernels smothered in a Mexican crema, topped with a generous sprinkle of crumbled cotija cheese, chili powder. It’s that signature Mexican street corn flavor without the grill!

The best part? It’s easy to make and clean up is a breeze, since everything cooks on one sheet pan. I love this recipe because I just throw it in the oven and it’s done! So simple! Whether as a great side dish for tacos, pork carnitas, or simply on its own, this recipe brings a fiesta of flavor to any meal with minimal effort!

Ingredients for Mexican Street Corn on a Sheet Pan

Let’s hit the ground running and get started with the 6 ingredients you’ll need to make this flavorful side dish…

• Butter: Keep in mind that the cotija is a salty cheese when you decide to use salted or unsalted butter.
• Frozen Fire Roasted Corn: You can find this by the regular frozen corn. Using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped fine

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Sheet Pan Mexican Street Corn

If you only have about 5 minutes to make a side dish for your next Mexican dinner, then this sheet pan elote is your answer! It only takes a few minutes of actual work and the rest is just letting the corn roast in the oven. Here are the steps:

1. Prep: Preheat the oven to 425℉.
2. Melt the Butter: Slice the butter into several pats and place them around the sheet pan. Stick the pan in the oven to melt the butter until it’s just starting to brown slightly.
3. Cook the Corn: When the butter is starting the brown, add the corn and toss in the butter until coated. Place the sheet pan back in the oven and cook for 6-8 minutes.
4. Finish the Dish: Remove the sheet pan from the oven, drizzle with the Mexican crema and sprinkle with chili powder and cotija cheese. Top with the cilantro if desired and toss to combine. Transfer to a serving bowl and enjoy!

The recipe card at the end of the post contains these instructions in full detail. You can also print or save the recipe there.

What to Eat with Sheet Pan Elote

This sheet pan elote can be

10 Minute One Skillet Creamed Mexican Street Corn

This one-skillet creamed Mexican street corn is a flavor-packed, crave-worthy dish that brings the vibrant tastes of Mexico straight to your table! Sweet, tender corn is cooked in a creamy, rich sauce made with Mexican crema then topped with crumbled cotija cheese and a sprinkle of chili powder.

Every bite is a perfect blend of smoky, tangy, and savory flavors. The best part? It’s made in just one pan, so clean-up is a breeze. This dish is perfect as a side for your next taco night or anytime you want to enjoy a deliciously creamy and satisfying veggie dish!

We are obsessed with all things Mexican street corn (or elote) over here! From our classic Mexican street corn on the cob to the our Mexican street corn salad, if you’re craving elote, we’ve got a recipe for you!

What is Mexican Street Corn?

Mexican street corn, also called elote, is traditionally grilled corn on the cob that is lathered in a mayonnaise and then coated in cotija cheese, chili powder, cilantro and fresh lime juice. Authentic elote is pretty much the taste of heaven! We are using it as inspiration for this creamed corn version!

Ingredients for Creamed Mexican Street Corn

We make this Mexican elote creamed corn side dish so often that I keep all the ingredients in stock at all times and you only need 6 ingredients to make it. Here is your grocery list:

• Butter: use either salted or unsalted butter keeping in mind that the cotija is a salty cheese
• Frozen Corn: Any brand works great and using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
  • SUBSTITUTION: If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: usually found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped nice and small

The measurements needed for each ingredient can be found in the recipe card down at the end of the post.

Can I Use Fresh Corn on the Cob?

I’ll never say no to fresh corn on the cob! If you can get your hands on some good fresh corn, then definitely do it! This makes such a delicious summer side dish. You’ll want to cook it really well before adding the crema to it. Make sure you get a good char on it!

Authentic Charro Beans Recipe [+Video]

Discover the traditional flavors of Mexico with this authentic charro beans recipe. Made with slow-cooked pinto beans, bacon, and a blend of flavorful spices, this hearty dish is sure to be a crowd-pleaser.

I’ve never eaten so many beans in all my life! Testing and developing this recipe has filled my freezer with more beans that my family will eat in our lifetime😂. But I had to figure out the best charro beans recipe!

I’ve tried them with chorizo, without, with ham, without ham, spicy, way too mild and bland. And finally I’ve come up with what I believe are the best charro beans with fantastic flavor and best of all, the perfect method. The bay leaves are essentially though I could never describe the flavor they lend to the beans. Without the bay leaves it was a flatter dish. I also tested dried beans vs canned beans and have a whole section below on what I found there.

What are Charro Beans?

Charro beans or frijoles charros (cowboy beans) are a savory Mexican side dish consisting of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Ingredients for Charro Beans

You have the option in this recipe to use dried or canned pinto beans. The recipe card lists all the ingredients for the dried beans version so there are a few more ingredients since you need to cook the dried beans before making the charro beans. Here is everything you will need:

• Dried Pinto Beans: see section below for using canned beans
• Yellow Onion: a white onion would work great too
• Garlic: adds flavor
• Bay Leaves: adds flavor
• Kosher Salt: adds flavor
• Dried Mexican Oregano: an absolute must! It can be found at most grocery stores – Walmart, Kroger, Harmon’s etc.
• Water: needed to soften and cook the beans

For the Charro Beans

• Meat: Bacon, Ham and Chorizo
• Yellow Onion: a white onion also works
• Jalapeño: adds flavor and little bit of heat
• Garlic: adds flavor
• Better Than Bouillon: adds flavor, can be substitute with water and a bouillon cube
• Roma Tomatoes: You could also used canned diced tomatoes if needed.
• Chipotle Pepper in Adobo Sauce: You will find this in the Hispanic food section is in a can. Our favorite brand is La Costeña.
• Smoked Paprika: adds smoky rich flavor
• Ground Cumin: adds the signature Mexican food flavor
• Kosher Salt: adds flavor
• Fresh Cilantro: adds a pop of freshness that balances everything out

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Dried vs Canned Beans

The most authentic recipes use dried beans, but I have to tell you, I prefer canned. The

Air Fryer Crispy Smashed Broccoli

Discover a simple and tasty way to cook broccoli using an air fryer. This recipe is perfect for busy individuals looking for a healthy and quick vegetable side dish. Those crispy edges are everything!

I have been on an air fryer recipes kick lately and one night I wanted to try something different with our veggies. So instead of roasting our broccoli, I tried cooking it in the air fryer. I loved that I got similar results to roasting it but in a fraction of the time. You can make this recipe from start to finish in less than 15 minutes!

Ingredients for Broccoli in the Air Fryer

First we will air fry the broccoli with a little oil and salt, and we will toss it in a delicious maple garlic sauce. Here are the items you will need to make this recipe:

• Broccoli Florets: cut into similar bite-sized pieces
• Olive Oil: helps the broccoli get crispy around the edges
• Salt: adds flavor
• Garlic: adds flavor
• Maple Syrup: adds a subtle natural sweetness
• Sesame Oil: adds flavor to the sauce we toss the roasted broccoli in at the end

The measurements for everything can be found in the recipe card down below.

Can I Use Frozen Broccoli?

Yes, frozen broccoli works great for this recipe. I would steam it until just heated through and then smash it as written in the instruction. Then proceed with the recipe as written to air fry it.

How to Make Air Fryer Broccoli

Here are the step-by-step directions for making this air fryer vegetable recipe:

1. Steam: We are going to parboil the broccoli first to get it nice and tender before sticking it in the air fryer. Place the broccoli in a steamer basket in a large sauce pan with boiling water. Cover the pan and let it steam until tender.
2. Flatten: Spread the steamed broccoli into a single layer on a cutting board or right in the air fryer basket and smash each one with the bottom of a sturdy drinking glass until it’s about 1/2 inch thick.
3. Toss: Put the smashed broccoli into a large bowl and drizzle with olive oil and salt and then toss to coat. Return them to the air fryer basket or baking sheets in a single layer (you may need to cook them in batches depending on the size of your air fryer) and cook at 400 degrees F for 8 minutes. You’ll want the edges to just start to get charred.
4. Stir: In a small bowl, stir together the garlic, maple syrup and sesame oil and then drizzle it over the broccoli and toss to coat.
5. Serve: Serve immediately while it’s crispy and hot!

The instructions can also be found in the recipe card down below so keep scrolling for the complete recipe.

Watch This Video to See How It’s Done…