Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining al dente pasta with charred corn, black beans, red bell pepper, and creamy Cotija cheese, all tossed in a zesty, spicy dressing made from mayonnaise, Greek yogurt, lime, and sriracha. It’s an easy and colorful salad perfect for summer gatherings or as a tasty side dish.
Ingredients
Scale
Pasta and Corn
- 8 oz fusilli spiral pasta (or rotini, farfalle, penne, or rigatoni)
- 3 ears corn on the cob (or canned corn kernels equivalent)
Salad Ingredients
- 1 red bell pepper, diced
- ½ cup black beans from the can, drained and rinsed (½ can – 83 grams)
- ½ cup Cotija cheese, grated
- ½ bunch cilantro, chopped
Salad Dressing
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 small lime, freshly squeezed (or more to taste)
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder (or more)
- Cayenne pepper, to taste (use sparingly)
- Salt and pepper, to taste
Garnish
- 4 green onions, chopped
- Chili powder, 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, around 12 minutes. Drain and set aside.
- Cook Corn: You can grill, boil, or use canned corn. For grilling, remove husks and silks, brush with olive oil, salt, and pepper, then grill on medium-high heat for 10 to 15 minutes, turning frequently until lightly charred. Allow to cool, then cut kernels off the cob. For boiling, remove husks and silks, boil corn in large pot of water for 5 to 10 minutes, cool, and cut kernels off the cob.
- Make Salad Dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, lime juice, sriracha, chili powder, cayenne pepper, salt, and pepper. Whisk well until smooth. Adjust cayenne pepper to control spiciness.
- Assemble Salad: In a large mixing bowl, combine cooked pasta, corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Toss to mix evenly.
- Add Dressing and Season: Pour the dressing over the salad and mix thoroughly to coat all ingredients. Taste and add more salt, pepper, or chili powder if desired.
- Garnish and Serve: When ready to serve, sprinkle chopped green onions and a dash of chili powder on top. Optionally add extra Cotija cheese for more flavor.
Notes
- To reduce spiciness, omit cayenne pepper or reduce sriracha amount.
- Use canned corn as a convenient shortcut if fresh corn is unavailable.
- Substitute Cotija cheese with feta if unavailable.
- For a dairy-free version, replace mayonnaise and Greek yogurt with vegan alternatives.
- The salad can be prepared a few hours ahead but add dressing just before serving to keep pasta texture firm.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 25 mg
