Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a great way to enjoy sweet summer corn! It’s made with bowtie pasta, grilled corn, black beans, red onion, and a delicious elote inspired dressing!
Servings 6
Ingredients
- 8 oz. farfalle/bowtie pasta
- Olive oil
- 1 ear corn husk removed
- 1/4 cup red onion chopped
- 1 - 15 oz. can black beans rinsed and drained
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 lime juice + zest
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. chili powder
- 3/4 cup Cotija cheese or queso fresco
- 1/4 cup fresh cilantro chopped + more to garnish
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package, or until al dente.
- Drain the pasta, rinse with cold water, and place in a large mixing bowl.
- Wrap the ear of corn in foil and brush with olive oil. Cook over medium-high heat for 8-10 minutes, turning halfway through.
- Carefully remove the corn from the foil. Once cool, cut the corn from the cob.
- Add the corn, black beans, and red onion to the pasta. Mix.
- In a small bowl, add the sour cream, mayo, lime juice, lime zest, garlic powder, paprika, and chili powder. Stir to combine and add to the pasta.
- Add the Cotija cheese, fresh cilantro, and salt and pepper. Stir to combine.
- Serve immediately with extra fresh cilantro on top, or chill in the fridge.
Notes
The mayo/sour cream dressing will absorb into the pasta the longer it sits in the fridge. If you're not planning to serve this pasta salad immediately, make the pasta salad and dressing separate. Before serving, add the dressing and stir to combine. Then, garnish with fresh cilantro.