Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad turns elote into a cookout-ready side with charred corn, lime, chili, and cotija. Great for potlucks, or with grilled chicken or shrimp as an easy summer dinner!
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 6
Ingredients 11
- 6 cobs corn (about 2 cups grilled corn kernels)
- 1 tablespoon olive oil, for the corn
- 8 ounces bowtie, cavatappi, or fusilli pasta
- 3 green onions, thinly sliced
- ¼ cup cilantro, finely chopped
- ¾ cup black beans, drained and rinsed
- ½ cup cotija or feta cheese, crumbled
- ⅓ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon each garlic powder, cumin, and kosher salt
Method 4
- 01
Cook the corn (see Notes): Heat a grill to medium high heat (375 to 450°F). Shuck the corn, then use your hands to rub the olive oil evenly over each cob. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. (This can be done up to a few days in advance.) Cut the corn off the cob (here are my tips for How to Cut Corn off the Cob ).
- 02
Cook the pasta: Meanwhile, bring a large pot of well-salted water to a boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it comes to room temperature.
- 03
Make the dressing: In a medium bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt .
- 04
Assemble and serve: In a large bowl, mix together the pasta, grilled corn, green onions, cilantro, black beans, cheese, and dressing until everything is evenly coated. Taste and add a pinch more salt if desired. Serve immediately, topped with a sprinkle more cheese crumbles.
Provenance
- recipe-clones/acouplecooks-data
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