Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad combines al dente pasta, smoky charred corn, black beans, red onions, and salty cotija, all tossed in a creamy, tangy dressing.
Servings: 10 servings
Equipment
- 1 large mixing bowl
- 1 frying pan
Ingredients
- 400 grams fusilli pasta
- 1½ tbsp butter
- 2 cups canned corn charred
- 1 cup black beans
- 1/2 cup red onion finely chopped
- 1 cup feta or cotija cheese crumbled
- 1/2 cup fresh cilantro finely chopped
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 garlic clove minced
- 1 lime juiced
- 1 tsp lime zest
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/8 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt or more to taste
Instructions
- Cook your fusilli (or chosen short pasta) in well-salted water. Cook one minute less than the package instructions. Drain, toss with a drizzle of olive oil, and set aside to cool completely.
- Heat a small frying pan over medium-high heat. Add butter. Once melted, add the canned corn and cook 3-5 minutes until charred and browned. Remove from heat, transfer to a bowl, and let cool.
- Rinse and drain black beans. Set aside.
- Finely chop red onion, feta or cotija cheese, and fresh cilantro. Set aside.
- Make the dressing: combine sour cream, mayonnaise, minced garlic, lime juice, lime zest, chili powder, cayenne, cumin, salt, and black pepper. Whisk or blend until smooth. Taste and adjust salt if needed.
- In a large mixing bowl, combine cooled pasta, charred corn, black beans, red onion, feta or cotija, and cilantro. Pour the dressing over the top and toss thoroughly to combine.
- Refrigerate at least 30 minutes before serving to allow flavors to meld. Enjoy!
Nutrition
Calories: 377kcal | Carbohydrates: 41g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 377mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg
