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Creamy Mexican Street Corn Pasta Salad with Black Beans, Bell Peppers, and Cotija Cheese or Feta

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This creamy pasta salad combines charred corn, pasta, black beans, bell peppers, red onion, jalapeño, cilantro, and Cotija cheese in a spiced lime dressing inspired by Mexican street corn (elote).

Ingredients

Scale
  • 1 lb rotini or cavatappi pasta
  • 16 oz fresh or frozen corn (4–5 ears)
  • 2 tbsp butter
  • 1/2 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup Cotija cheese or feta, crumbled
  • 1 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 3 tbsp lime juice (about 2 limes)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain, rinse with cold water, toss with 1 tsp olive oil, and chill.
  2. For fresh corn, brush with 1 tbsp butter and grill or pan-sear over medium heat until charred, 8-10 minutes; cool and cut kernels off cob. For frozen, sauté in 1 tbsp butter until warmed and lightly browned, about 8 minutes. Let cool.
  3. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl until smooth.
  4. In a large bowl, combine cooled pasta, corn, black beans, bell pepper, red onion, jalapeño, cilantro, and Cotija cheese. Pour dressing over and toss to coat evenly. Chill for 30 minutes before serving.

Notes

For extra smokiness, add 1 tsp chopped chipotle in adobo to the dressing. Use feta if Cotija unavailable. Make ahead: store salad and dressing separately, combine just before serving to keep crisp. Garnish with extra cilantro, cheese, and lime wedges.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-mexican-street-corn-pasta-salad/