Description

A creamy, spicy twist on your favorite pasta salad! This Mexican Street Corn Pasta is loaded with roasted corn, tender pasta, cotija cheese, and a zesty chili-lime dressing. Perfect as a crowd-pleasing side or a bold vegetarian main.

Ingredients

Scale

3 cups cooked pasta (rotini or fusilli)

2 cups corn (fresh, frozen, or canned and charred)

1/2 cup mayonnaise

1/3 cup sour cream

Juice of 1 lime

1 teaspoon chili powder

1 garlic clove, minced

1/2 teaspoon salt

1 cup black beans (rinsed and drained)

1 avocado, diced

1/3 cup cotija cheese, crumbled (plus more for garnish)

1/4 cup fresh cilantro, chopped

Crushed red pepper flakes (for garnish)

1 small jalapeño, sliced (optional)

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water.
Heat a skillet over medium-high heat with a drizzle of oil. Char the corn until slightly golden.
In a bowl, mix mayo, sour cream, lime juice, chili powder, garlic, and salt.
In a large bowl, toss pasta, corn, black beans, avocado, cotija, and cilantro. Add dressing and combine gently.
Chill for 30 minutes. Before serving, garnish with more cotija, cilantro, red pepper flakes, and jalapeño slices.