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Mexican Street Corn Pasta Salad Recipe

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4.3 from 12 reviews

A vibrant and flavorful Mexican Street Corn Pasta Salad combining tender pasta, smoky grilled corn, fresh vegetables, creamy dressing, and a kick of spice. This easy-to-make salad offers a delicious twist on classic street corn flavors in a hearty, shareable pasta salad ideal for summer gatherings or weeknight meals.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz fusilli (spiral pasta) or use rotini, farfalle (bow-tie), penne, or rigatoni

Corn

  • 3 ears corn on the cob (or use canned corn)

Vegetables & Beans

  • 1 red bell pepper, diced
  • 1/2 cup black beans (from the can, drained and rinsed – about 83 grams)
  • 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)
  • Cayenne pepper (to taste, use sparingly)
  • Salt and pepper (to taste)

Instructions

  1. Cook pasta: Bring a large pot of water to a boil and add the pasta. Cook until al dente according to package instructions. Drain well once cooked.
  2. Cook corn: Choose your preferred method—grill, boil, or canned corn. For grilling, remove husks and silks, brush corn with olive oil, salt, and pepper, and grill over medium-high heat for 10-15 minutes, rotating frequently until charred. Let cool, then slice kernels off the cob. For boiling, boil husked corn in water for 5-10 minutes until cooked, cool, and slice kernels off the cob. If using canned corn, drain and rinse.
  3. Make dressing: In a mason jar or small bowl, combine mayonnaise, Greek yogurt, lime juice, sriracha, chili powder, cayenne pepper (sparingly), salt, and pepper. Whisk thoroughly until well blended.
  4. Assemble salad: In a large mixing bowl, combine the cooked and drained pasta, cooked corn kernels, diced red bell pepper, rinsed black beans, grated Cotija cheese, and chopped cilantro. Mix gently.
  5. Add dressing and season: Pour the prepared dressing over the salad and toss to combine well. Adjust seasoning with salt and pepper to taste.
  6. Serve: Garnish the salad with chopped green onions and a sprinkle of chili powder. Optionally, add extra Cotija cheese on top before serving.

Notes

  • You can substitute fusilli pasta with rotini, farfalle, penne, or rigatoni based on preference.
  • If you prefer less heat, omit or reduce cayenne pepper.
  • Grilling the corn adds a smoky flavor, but boiled or canned corn works well for convenience.
  • This salad is best served chilled or at room temperature.
  • Leftovers keep well refrigerated for 2-3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipeteach.com/mexican-street-corn-pasta-salad-recipe/