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Mexican Street Corn Pasta Salad Recipe

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This vibrant Mexican Street Corn Pasta Salad combines al dente fusilli pasta with smoky grilled or boiled corn, diced red bell pepper, black beans, and tangy Cotija cheese. Tossed in a creamy, spicy dressing made from mayonnaise, Greek yogurt, lime juice, sriracha, and chili powder, this salad is finished with fresh cilantro, green onions, and an extra kick of chili powder. Perfect for a quick, flavorful side dish or a light main course, it serves 4 and takes just 30 minutes to prepare.

Ingredients

Pasta and Vegetables

  • 8 oz fusilli pasta (or rotini, farfalle, penne, rigatoni)
  • 3 ears corn on the cob (or canned corn kernels)
  • 1 red bell pepper, diced
  • 1/2 cup black beans (from the can, drained and rinsed, approx. 83 grams)
  • 4 green onions, chopped

Cheese and Herbs

  • 1/2 cup Cotija cheese, grated
  • 1/2 bunch cilantro, chopped

Dressing Ingredients

  • 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 (plus more for garnish)
  • Cayenne pepper, to taste (use sparingly)
  • Salt and pepper, to taste
  • Olive oil (for grilling corn, optional)

Instructions

  1. Cook pasta: Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions, typically around 8-12 minutes. When done, drain and set aside.
  2. Prepare corn: You can grill or boil the corn on the cob, or use canned corn kernels as a shortcut. To grill, remove husks and silks, 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. To boil, remove husks and silks, boil corn in water for 5-10 minutes until tender, cool, then slice kernels off.
  3. Make salad dressing: In a mason jar or small bowl, combine mayonnaise, Greek yogurt, lime juice, sriracha, chili powder, cayenne pepper, salt, and pepper. Whisk or shake well to blend all ingredients smoothly.
  4. Assemble the salad: In a large mixing bowl, combine cooked pasta, corn kernels, diced red bell pepper, drained black beans, grated Cotija cheese, and chopped cilantro. Pour the dressing over the mixture and toss gently to coat everything evenly. Adjust seasoning with additional salt and pepper if needed.
  5. Serve: When plating, garnish the salad with chopped green onions and a sprinkle of chili powder. Optionally, add extra Cotija cheese on top for more flavor.

Notes

  • Grilled corn adds a smoky flavor but boiling is a quick alternative.
  • Canned corn can be used for convenience but fresh corn is more flavorful.
  • Adjust the spice levels by controlling the amount of cayenne pepper and sriracha.
  • This salad is great served chilled or at room temperature.
  • Use fresh lime juice for best flavor.
  • Can be made ahead and refrigerated; let it come to room temperature before serving.

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