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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with charred corn, black beans, red bell pepper, jalapeño, cilantro, cotija cheese, and creamy chili-lime dressing.
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A creamy Mexican street corn pasta salad made with charred corn, black beans, fresh vegetables, cotija cheese, and tangy chili-lime dressing. An easy vegetarian side for cookouts, potlucks, and summer dinners.

Ingredients

For the pasta salad

  • 12 ounces rotini, mini bow tie pasta, or medium shells
  • 4 cups frozen corn, preferably fire-roasted
  • 1 tablespoon olive oil
  • 1 15-ounce can black beans, drained and rinsed
  • 1 red bell pepper, finely diced
  • 4 green onions, thinly sliced
  • 1 small jalapeño, seeded and finely diced
  • ½ cup chopped fresh cilantro
  • ½ cup crumbled cotija cheese, plus more for serving
  • Lime wedges, for serving

For the creamy chili-lime dressing

  • ½ cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1–2 teaspoons hot sauce, optional

Instructions

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just al dente.
  • Drain the pasta and briefly rinse it under cool water. Shake off the excess water and allow the pasta to cool completely.
  • Heat the olive oil in a large skillet over medium-high heat. Add the frozen corn and spread it into an even layer. Cook for 7–10 minutes, stirring occasionally, until the corn is hot and lightly charred. Transfer it to a plate and let it cool.
  • In a small bowl, whisk together the mayonnaise, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and optional hot sauce.
  • Add the cooled pasta, corn, black beans, bell pepper, green onions, jalapeño, cilantro, and cotija cheese to a large bowl.
  • Pour the chili-lime dressing over the pasta salad. Toss gently until all the ingredients are evenly coated.
  • Cover and refrigerate for at least one hour.
  • Toss the salad again before serving. Taste and add more salt, lime juice, or mayonnaise as needed. Garnish with additional cotija, cilantro, and chili powder, and serve with lime wedges.

Notes

  • Corn options: Regular frozen corn, fire-roasted frozen corn, fresh corn, or drained canned corn can be used. If using canned corn, dry it thoroughly before adding it to the hot skillet.
  • Dairy-free option: Omit the cotija cheese. Traditional mayonnaise is generally dairy-free, but check the product label if preparing the recipe for someone with a dairy allergy. Add a little extra salt to compensate for the missing cheese.
  • Prefer less mayonnaise? Begin with ⅓ cup mayonnaise. Add more after the salad chills if it seems dry. Pasta will absorb some of the dressing as it rests.
  • Make-ahead instructions: Prepare the salad up to one day in advance and refrigerate it in a covered container. Toss thoroughly before serving and refresh it with a small amount of mayonnaise and lime juice if needed.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended.

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