Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of traditional Mexican street corn (Elote) with hearty pasta. Featuring fresh corn, red bell pepper, black beans, green onions, cilantro, and a creamy tangy dressing, it’s a perfect summer salad for barbecues, potlucks, or as a satisfying side dish. Enjoy it as a light main course or customize with protein for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: Boiling, Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Fusilli pasta (or other short pasta like bow tie or penne)
Fresh corn on the cob (or canned/frozen corn)
Red bell pepper, diced
Black beans, drained and rinsed
Green onions, sliced
Cilantro, chopped
Cotija cheese (or feta cheese as a substitute)
Mayonnaise
Greek yogurt
Lime juice
Chili powder
Cayenne pepper
Instructions
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Cook the Pasta: Boil the pasta until al dente according to package instructions, drain, and set aside.
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Prepare the Corn: Grill the corn on the cob until lightly charred, then slice the kernels off. Alternatively, boil or use canned corn if short on time.
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Make the Dressing: In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, and cayenne pepper.
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Combine the Salad: In a large bowl, combine the pasta, corn, red bell pepper, black beans, green onions, cilantro, and Cotija cheese.
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Toss the Salad: Add the dressing and toss everything together until evenly coated.
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Serve: The salad can be served immediately or refrigerated for a few hours to allow the flavors to meld.
Notes
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For extra spice, add diced jalapeños or increase the cayenne pepper in the dressing.
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This salad can be made ahead of time, as the flavors improve after a few hours in the fridge.
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Cotija cheese can be replaced with feta cheese if unavailable.
Find it online: https://recipesbyjanet.com/mexican-street-corn-pasta-salad/
