Description
Mexican Street Corn Pasta Salad brings together vibrant flavors and simple prep. This dish combines ditalini pasta, charred corn, cotija cheese, and a creamy dressing, making it an ideal option for gatherings or a quick weeknight meal.
Ingredients
Scale
- 2 cups ditalini pasta
- 3 cups frozen corn
- ½ cup green onions – sliced
- 1 jalapeño – diced
- ½ cup cotija cheese
- 1 red bell pepper – diced
- ½ cup black beans – drained and rinsed
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ⅛ teaspoon ground cumin
- juice of 2 limes
- salt and black pepper to taste
Instructions
- Cook pasta in a large pot of salted water according to package directions until al dente, then drain and rinse with cold water.
- Heat a skillet over medium-high heat and sauté corn until slightly charred.
- In a large bowl, combine the cooked pasta, charred corn, green onions, diced jalapeño, diced bell pepper, and black beans.
- In a separate bowl, whisk together mayonnaise, chili powder, ground cumin, lime juice, salt, and black pepper.
- Toss the pasta mixture with the dressing until well coated.
- Fold in the cotija cheese gently.
- Chill for 30 minutes before serving.
Notes
Feel free to adjust the spice level by adding more or less jalapeño.
This salad can be served immediately or made ahead and chilled overnight for enhanced flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg