Mexican Street Corn Pasta Salad Recipe
A vibrant and flavorful Mexican Street Corn Pasta Salad combining al dente pasta with charred or boiled corn, zesty dressing, black beans, bell pepper, and creamy Cotija cheese. Perfect for a refreshing side dish or light main course that brings a spicy, tangy twist inspired by classic Mexican street corn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 8 oz fusilli (spiral pasta) or substitute with rotini, farfalle, penne, or rigatoni
- 3 ears corn on the cob (or canned corn)
- 1 red bell pepper, diced
- 1/2 cup black beans (canned, drained and rinsed; approx. 83 grams)
- 4 green onions, chopped
- 1/2 bunch fresh cilantro, chopped
Cheese
- 1/2 cup Cotija cheese, grated
Dressing
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 small lime, freshly squeezed (more to taste)
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder (plus extra to sprinkle)
- Cayenne pepper, to taste (use sparingly)
- Salt and black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and set aside.
- Cook Corn: You have the option to grill, boil, or use canned corn. For grilling, remove husks and silks, brush corn with olive oil, salt, and pepper, then grill over medium-high heat for 10-15 minutes, turning frequently until lightly charred. Let cool and slice off kernels. For boiling, remove husks and silks, boil corn in water for 5-10 minutes, cool and slice off kernels. For canned corn, simply drain and rinse.
- Make Dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, freshly squeezed lime juice, sriracha, chili powder, cayenne pepper (sparingly), salt, and pepper. Whisk well until smooth. Adjust lime and spice levels to taste.
- Assemble Salad: In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Add Dressing: Pour the prepared dressing over the salad and toss to coat everything thoroughly. Season with additional salt and black pepper to taste.
- Serve: When ready to serve, garnish the salad with chopped green onions and sprinkle with chili powder. Optionally, add more grated Cotija cheese on top for extra creaminess and flavor.
Notes
- Use cayenne pepper sparingly as it adds heat quickly.
- You can substitute any short pasta shape if fusilli is unavailable.
- Grilling the corn adds a smoky flavor, but boiling or canned corn are convenient alternatives.
- Adjust the level of spiciness by controlling the sriracha and cayenne amounts.
- This salad is best served chilled or at room temperature.
- Store leftovers covered in the refrigerator for up to 2 days.