Mexican-Style Corn Pasta Salad
This colorful, flavor-packed salad combines charred corn, tender pasta, black beans, bell peppers, and a creamy chili-lime dressing. It’s a fusion of Mexican street corn (elote) flavors and pasta salad comfort — fresh, tangy, and irresistibly creamy.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Salad:
3 cups cooked pasta (penne, rotini, or macaroni)
2 cups corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 red bell pepper, diced
½ red onion, finely chopped
1 jalapeno, seeded and finely chopped (optional)
½ cup fresh cilantro, chopped
½ cup cotija or feta cheese, crumbled
1 avocado, diced (optional for creaminess)
For the Dressing:
½ cup mayonnaise (or Greek yogurt for a lighter version)
3 tbsp sour cream
2 tbsp lime juice (freshly squeezed)
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
1 tsp honey (optional)
Salt and pepper to taste
Instructions
1. Cook the Pasta:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. Char the Corn:
If using fresh corn, grill or sauté kernels in a skillet with a little butter or olive oil until golden and slightly charred.
If using frozen or canned, roast in a dry skillet for 5–7 minutes until slightly toasted.
3. Prepare the Dressing:
In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, honey, salt, and pepper until smooth.
4. Combine Everything:
In a large mixing bowl, combine cooked pasta, charred corn, black beans, bell pepper, onion, jalapeno (if using), and cilantro.
5. Add Dressing:
Pour dressing over the salad and toss gently to coat everything evenly.
6. Add Toppings:
Gently fold in the cotija cheese and diced avocado right before serving.
7. Chill (Optional):
Refrigerate for 20–30 minutes to let flavors meld before serving.
Notes & Tips
Pasta choice: Short shapes like rotini, penne, or shells hold the dressing best.
Make ahead: You can prepare the salad a few hours before serving; just add avocado and cheese last.
Protein boost: Add grilled chicken or shrimp for a full meal.
Spice level: Adjust chili powder and jalapeno for your heat preference.
frequently asked questions FAQs
Q: Can I make this salad dairy-free?
A: Yes! Substitute mayonnaise and sour cream with vegan alternatives and skip the cheese or use vegan feta.
Q: How long can it be stored?
A: Store covered in the fridge for up to 3 days. Stir before serving.
Q: Can I serve it warm?
A: It’s best chilled, but you can serve it slightly warm if the pasta and corn are freshly cooked.
Nutritional Information
Calories: 340
Protein: 10g
Fat: 16g
Carbohydrates: 40g
Fiber: 6g
Sugars: 5g
Sodium: 360mg