Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining perfectly cooked fusilli pasta, sweet grilled or boiled corn, creamy Cotija cheese, black beans, and a zesty mayonnaise and Greek yogurt dressing with a spicy kick. This easy-to-make salad is perfect for summer gatherings or as a colorful side dish packed with fresh ingredients and smoky heat.
Ingredients
Pasta
- 8 oz fusilli (spiral pasta or use rotini, farfalle, 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 (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 to taste)
- Cayenne pepper (to taste, use sparingly)
- Salt and pepper (to taste)
Instructions
- Cook pasta: Bring a large pot of water to boil. Add pasta and cook according to package instructions until al dente. Drain and set aside while you prepare the other ingredients.
- Cook corn: Choose one method:
- Grilling: Remove husks and silks from corn. Preheat grill to medium-high. Brush corn with olive oil, salt, and pepper. Grill for 10-15 minutes, turning frequently until lightly charred. Let cool, then slice kernels off the cob.
- Boiling: Remove husks and silks from corn. Boil in a large pot of water for 5-10 minutes until tender. Remove, cool, and slice kernels off the cob.
- Canned corn: Drain and rinse canned corn if using.
- Make the salad dressing: In a jar or bowl, combine mayonnaise, Greek yogurt, lime juice, sriracha sauce, chili powder, cayenne pepper (sparingly), salt, and pepper. Whisk until smooth.
- Assemble the salad: In a large bowl, combine cooked pasta, corn kernels, diced red bell pepper, black beans, grated Cotija cheese, and chopped cilantro. Pour the dressing over and toss to coat evenly. Adjust seasoning with salt and pepper.
- Garnish and serve: Top salad with chopped green onions and a sprinkle of chili powder. Optionally add extra Cotija cheese on top before serving.
Notes
- You can use any similar shaped pasta such as rotini, farfalle, penne, or rigatoni if fusilli is unavailable.
- Use fresh lime juice for best flavor, but bottled juice can work in a pinch.
- Cayenne pepper adds heat quickly, so add it sparingly and taste before adding more.
- Grilling the corn adds a smoky depth, but boiling or canned corn are quick and easy alternatives.
- This salad is best served chilled or at room temperature and can be made ahead and refrigerated.
