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Mexican Street Corn Pasta

Mexican Street Corn Pasta

  • Author: Nina Johnson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad / Pasta Salad

Description

Mexican Street Corn Pasta is a creamy, zesty, and slightly spicy pasta salad inspired by classic Elote. With pasta, corn, black beans, avocado, Cotija, and lime dressing, it’s perfect for picnics, potlucks, or as a vibrant main dish.


Ingredients

Scale

12 ounces pasta (rotini, penne, or shells)

2 cups corn kernels (fresh, canned, or thawed frozen)

1 cup black beans, drained and rinsed

1 avocado, diced

1/2 red onion, diced

1/4 cup chopped cilantro

1/2 cup Cotija or feta cheese, crumbled

1/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons lime juice (about 2 limes)

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste


Instructions

1. Bring salted water to a boil and cook pasta until al dente. Drain and rinse under cool water.

2. In a bowl, whisk mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.

3. Combine pasta, corn, black beans, red onion, cheese, and cilantro in a large bowl.

4. Pour dressing over and toss to coat.

5. Gently fold in diced avocado.

6. Serve immediately or chill 30 minutes. Garnish with extra cilantro, cheese, and chili powder.


Notes

Grill the corn for extra smoky flavor.

Add diced jalapeños or hot sauce for heat.

Fold in avocado just before serving to keep it green.


Nutrition

  • Serving Size: 1 cup
  • Calories: 380 kcal
  • Sugar: 3 g
  • Sodium: 420 mg
  • Fat: 20 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 25 mg