Description
This Mexican Street Corn Pasta Salad combines tender fusilli pasta with charred corn, fresh bell pepper, black beans, and a zesty creamy dressing spiked with sriracha and chili powder. It’s an easy, flavorful side dish or light main course perfect for warm-weather gatherings or weeknight meals.
Ingredients
Scale
Pasta and Corn
- 8 oz fusilli spiral pasta
- 3 ears corn on the cob
Other Salad Ingredients
- 1 red bell pepper, diced
- ½ cup black beans, drained and rinsed
- ½ cup Cotija cheese, grated
- ½ bunch cilantro, chopped
Salad Dressing
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 small lime, freshly squeezed
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder
- Cayenne pepper, to taste
- 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 and add the pasta. Cook until al dente according to package instructions, usually about 12 minutes. Drain the pasta and set aside.
- Cook corn: You can grill or boil the corn. For grilling, remove husks and silks, brush with olive oil, salt, and pepper, then grill over medium-high heat for 10 to 15 minutes until lightly charred, turning frequently. Let cool and slice kernels off the cob. For boiling, remove husks and silks, boil corn in water for 5 to 10 minutes until cooked, then cool and slice kernels off the cob. Alternatively, you can use canned corn drained.
- Make salad dressing: Combine mayonnaise, Greek yogurt, lime juice, sriracha, chili powder, cayenne pepper, salt, and pepper in a jar or bowl. Whisk until smooth. Adjust cayenne pepper amount to control spiciness.
- Assemble salad: In a large mixing bowl, add cooked pasta, cooked corn kernels, diced bell pepper, black beans, Cotija cheese, and chopped cilantro. Pour dressing over the ingredients and toss to combine. Season with additional salt and pepper if needed.
- Garnish and serve: When ready to serve, top salad with chopped green onions and a sprinkle of chili powder. Optionally, add extra Cotija cheese on top. Serve chilled or at room temperature.
Notes
- For a smoky flavor, grilling the corn is recommended over boiling.
- Adjust the amount of cayenne pepper and sriracha to suit your spice preference.
- The salad can be made ahead and stored refrigerated for up to 2 days, but add green onions just before serving to maintain freshness.
- Substitute Cotija cheese with feta if unavailable.
- Use gluten-free pasta to make this dish gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 25 mg
