Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is perfect for summer with charred corn, black beans and a delicious creamy dressing!
Servings: 8 servings
Calories: 338kcal
Ingredients
- 2 cups rotini pasta uncooked
- 3 cups frozen corn defrosted
- 1 (18oz) can black beans rinsed and drained
- 1/2 red onion finely diced
Dressing
- 1/2 cup sour cream
- 1/2 cup light mayo
- 2 limes juiced, plus 1 tsp zest
- 1/2 cup feta or cotija cheese crumbled
- 1/2 cup cilantro finely chopped, plus more for garnish
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic minced
- salt & pepper to taste
Optional, to serve on top
- 1 avocado diced; add fresh the day you serve
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, about 9 minutes. Drain and let cool.
- Meanwhile, heat a large skillet over medium-high heat. Add defrosted corn, sauteeing with a bit of olive oil for 5-7 minutes until corn is charred. Set aside and let cool.
- Mix the dressing ingredients together and set aside.
- Add cooked pasta, corn, black beans and red onion to a large bowl. Toss in the dressing. Let flavours sit for at least 30 minutes before serving.
- When ready to serve, garnish with more cilantro if desired, then gently mix in diced avocado if serving. Enjoy!
Notes
Use cotija or feta cheese depending on what’s available.
Make it spicier by adding jalapeños or a pinch of cayenne.
Swap sour cream for Greek yogurt for extra protein.
Add diced avocado just before serving so it stays fresh.
Store leftovers in the fridge up to 4 days—best enjoyed cold.
Not ideal for freezing, as the texture of the pasta and dressing may change.
Nutrition
Calories: 338kcal | Carbohydrates: 48g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 239mg | Potassium: 634mg | Fiber: 10g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 2mg