Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy dressing, tangy lime, and cotija cheese tossed with tender pasta. A flavorful, make-ahead side dish perfect for summer BBQs, potlucks, and warm-weather gatherings.
Servings: 6 servings
Calories: 427kcal
Ingredients
- 2 cups uncooked chickpea pasta
- 1 can corn 341g
- 1 can black beans 491g
- 2 pint cherry tomatoes halved
- ½ cilantro bunch
- 3 green onion sprigs
- ¾ cup cojita cheese
- ½ cup mayo
- 2 tbsp fresh lime juice
- ½ tsp chili powder
- ¼ tsp ground paprika
- ¼ tsp cumin
- salt + black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Grill or char the corn until golden and slightly smoky. Then place in a large bowl. Add in black beans, halved cherry tomatoes, cilantro, green onions and cojita cheese.
- Make the dressing by whisking together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, cumin, salt and black pepper until smooth.
- Combine the cooked pasta with the corn and black bean mixture. Pour the dressing over top and toss until everything is well coated.
- Taste and adjust seasoning if needed — add more lime, cheese, or chili powder to suit your preference.
- Chill before serving for at least 30 minutes to let the flavors mingle.
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 45g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 23mg | Sodium: 694mg | Fiber: 12g | Sugar: 8g