Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining tender fusilli pasta with charred corn, black beans, red bell pepper, and a creamy, spicy dressing for a perfect summer side or light meal.
Ingredients
Scale
Pasta and Corn
- 8 oz fusilli spiral pasta
- 3 ears corn on the cob (or canned corn)
Other Salad Ingredients
- 1 red bell pepper, diced
- ½ cup black beans, 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
- 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. Add the fusilli pasta and cook until al dente according to package instructions, usually about 12 minutes. Drain the pasta once cooked and set aside.
- Cook Corn: Choose your preferred method to prepare the corn. For grilling, remove husks and silks, brush corn with olive oil, salt, and pepper, and grill over medium-high heat for 10 to 15 minutes, turning frequently to char evenly. For boiling, remove husks and silks, boil corn in water for 5 to 10 minutes until tender. Alternatively, use canned corn, drained. Let the cooked corn cool, then slice kernels off the cob.
- Make Dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, freshly squeezed lime juice, sriracha sauce, chili powder, cayenne pepper (sparingly), salt, and pepper. Whisk well until smooth.
- Assemble Salad: In a large bowl, combine cooked pasta, sliced corn kernels, diced red bell pepper, drained black beans, grated Cotija cheese, and chopped cilantro. Pour the dressing over the salad and mix until well combined. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Before serving, top the salad with chopped green onions and a sprinkle of chili powder. Add extra Cotija cheese if desired for more flavor.
Notes
- Use canned corn for a quicker option when fresh corn is unavailable.
- Adjust cayenne pepper and sriracha to control the spice level to your preference.
- For a vegan version, substitute mayonnaise and Greek yogurt with vegan alternatives and omit Cotija cheese.
- Chilling the salad for 30 minutes before serving can enhance the flavors.
- Any short pasta shape like rotini, farfalle, or penne can be used interchangeably.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg
