Summer Vibes: Mexican Street Corn Pasta Salad
A mouth‑watering pasta salad that captures the flavors of a Mexican street market with fresh corn, bright lime, and tangy cotija cheese. Quick to prepare and endlessly versatile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces farfalle or rotini pasta
- 2 cups fresh corn kernels (or 1 cup frozen, thawed)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 tablespoon mayo or Greek yogurt
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil.
- Add pasta and cook to al dente, then drain.
- Toast corn in a pan until tender, or steam until just cooked.
- Whisk olive oil, lime juice, garlic, chili powder, cumin, and mayo.
- In a large bowl, combine pasta, corn, black beans, red pepper, and cotija.
- Pour dressing over the mixture and toss until well coated.
- Refrigerate 15 minutes before serving, or serve immediately.