Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of Mexican street corn with the convenience of a pasta salad. It’s perfect for summer gatherings, picnics, or as a side dish for any meal.
Ingredients
Scale
Pasta:
- 8 oz fusilli pasta
Corn Salad:
- 3 ears corn on the cob
- 1 red bell pepper, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup Cotija cheese, grated
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
Dressing:
- 1/4 cup mayonnaise
- 1/2 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
Instructions
- Cook pasta: Boil pasta until al dente, then drain.
- Cook corn: Grill or boil corn, then slice off kernels.
- Make dressing: Whisk together all dressing ingredients.
- Assembly: Combine pasta, corn, bell pepper, black beans, Cotija cheese, and cilantro. Add dressing, season, and mix well. Top with green onions and chili powder before serving.
Notes
- Adjust spice levels to your preference.
- Feel free to customize with additional toppings like extra cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Corn Salad, Corn Pasta Recipe
