Easy Mexican Street Corn Pasta Salad Recipe
This Easy Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky grilled corn, tender pasta, and creamy, zesty dressing. Perfect for summer gatherings or weeknight dinners, it blends fresh ingredients like cilantro, green onions, and cotija cheese with classic Mexican spices for a refreshing and satisfying salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Corn
- 6 cobs corn (about 2 cups grilled corn kernels)
- 1 tablespoon olive oil, for the corn
Pasta Salad
- 8 ounces bowtie, cavatappi, or fusilli pasta
- 3 green onions, thinly sliced
- ¼ cup cilantro, finely chopped
- ¾ cup black beans, drained and rinsed
- ½ cup cotija or feta cheese, crumbled
Dressing
- ⅓ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Instructions
- Cook the corn: Heat a grill to medium-high heat, approximately 375 to 450°F. Shuck the corn cobs and rub them evenly with olive oil. Place the corn directly on the grill grates and cook, turning occasionally, until the corn is blackened on all sides, about 12 to 15 minutes. Remove from the grill and let cool slightly before cutting the kernels off the cob.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and rinse with cool water until it reaches room temperature. Set aside to drain well.
- Make the dressing: In a medium bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt until smooth and well combined.
- Assemble the salad: In a large mixing bowl, combine the grilled corn kernels, cooked pasta, sliced green onions, chopped cilantro, black beans, and crumbled cotija or feta cheese. Pour the dressing over the salad and toss gently to evenly coat all ingredients. Adjust seasoning by adding more salt if needed.
- Serve: Serve the pasta salad immediately, garnished with an extra sprinkle of cheese if desired. This salad is best enjoyed fresh but can be chilled briefly before serving.
Notes
- Grilling the corn ahead of time can save preparation minutes, and the flavor deepens after resting.
- Use a sturdy pasta shape like bowtie, cavatappi, or fusilli to hold the dressing well.
- If you prefer, mayonnaise can be substituted with a lighter alternative like Greek yogurt for a tangier dressing.
- Ensure pasta is cooled completely after cooking to prevent wilting the salad ingredients.
- Add extra lime juice or chili powder if you prefer a more tangy or spicy flavor profile.