Description
This Quick and Easy Mexican Street Corn Pasta Salad is a vibrant, flavorful dish combining al dente pasta with charred or boiled corn, fresh vegetables, creamy dressing, and a hint of spice. Inspired by the classic Mexican street corn, this salad is perfect as a refreshing side or a light meal, ready in just 30 minutes.
Ingredients
Pasta
- 8 oz fusilli (spiral pasta) or rotini, farfalle (bow-tie), penne, or rigatoni
Corn
- 3 ears corn on the cob (or use canned corn)
Vegetables and Beans
- 1 red bell pepper, diced
- 1/2 cup black beans, drained and rinsed (about 83 grams, 1/2 can)
- 4 green onions, chopped
- 1/2 bunch cilantro, chopped
Cheese
- 1/2 cup Cotija cheese, grated
Dressing
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 small lime, freshly squeezed (or more to taste)
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder (or more to taste)
- Cayenne pepper, to taste (use sparingly)
- Salt and pepper, to taste
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add the pasta and cook al dente according to the package instructions. Drain the pasta once cooked and set aside.
- Cook corn: You have three options: grill, boil, or use canned corn. For grilling, remove husks and silks from corn ears, brush with olive oil, salt, and pepper, then grill over medium-high heat for 10-15 minutes, rotating frequently until lightly charred. Let cool, then cut kernels off the cob. For boiling, remove husks and silks, boil corn in water for 5-10 minutes until cooked, cool, and cut kernels off. Alternatively, drain and rinse canned corn.
- Make salad dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, freshly squeezed lime juice, sriracha sauce, chili powder, and cayenne pepper (use sparingly). Whisk or shake well until smooth.
- Assemble the salad: In a large mixing bowl, combine cooked pasta, prepared corn kernels, diced red bell pepper, drained black beans, grated Cotija cheese, and chopped cilantro. Mix gently to combine.
- Add dressing and season: Pour the dressing over the salad mixture and toss to coat evenly. Adjust salt and pepper to taste.
- Serve: Before serving, top the salad with chopped green onions and a sprinkle of chili powder. Optionally, add extra Cotija cheese for garnish.
Notes
- For less spice, omit or reduce cayenne pepper.
- Grilling corn adds a smoky flavor, but boiling or canned corn works well too.
- This salad can be served chilled or at room temperature.
- Use fresh lime juice for best flavor.
- To make it vegan, substitute mayonnaise and Greek yogurt with plant-based alternatives and omit Cotija cheese.
