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Mexican Street Corn Pasta Salad with Black Beans and Bell Pepper

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This crowd-pleasing pasta salad combines the flavors of Mexican street corn with pasta, fresh corn, black beans, bell peppers, cilantro, and a creamy lime dressing for a smoky, tangy side dish perfect for summer gatherings.

Ingredients

Scale
  • 8 oz fusilli pasta (or rotini, farfalle, penne, or rigatoni)
  • 3 ears corn on the cob (kernels removed after cooking, or 2 (15 oz) cans drained corn)
  • 1 red bell pepper, diced
  • ½ cup black beans (from can, drained and rinsed)
  • ½ cup Cotija cheese, grated or crumbled
  • ½ bunch cilantro, chopped
  • 2–3 green onions, sliced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Cook 8 oz pasta according to package directions in boiling salted water until al dente; drain and rinse with cold water, then set aside.
  2. Cook corn: boil or grill 3 ears until tender (about 5-7 minutes), cool, and slice kernels off cob (or char 2 cans drained corn in a skillet with butter for 10 minutes).
  3. Prepare dressing: whisk together ½ cup mayonnaise, ½ cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, and salt in a bowl or jar.
  4. In a large bowl, combine cooked pasta, corn kernels, diced red bell pepper, drained black beans, chopped cilantro, grated Cotija cheese, and sliced green onions.
  5. Pour dressing over salad, mix well to combine, and season with salt and pepper to taste. Chill for 1-2 hours if desired, then garnish with extra cheese, cilantro, green onions, and chili powder before serving.

Notes

For extra smokiness, char the corn in a hot skillet with butter. Add diced green bell pepper or jalapeño for heat. Make ahead: store salad and dressing separately, then toss just before serving to keep it fresh.

Nutrition

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