Description
This vibrant Mexican Street Corn Pasta combines the bold, smoky flavors of classic Mexican street corn with hearty pasta, black beans, and creamy avocado for a quick, delicious, and satisfying meal perfect for summer or anytime you crave a flavorful, colorful dish.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
Dressing and Toppings
- 1/2 cup Cotija or feta cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons lime juice (about 2 limes)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cool water to stop the cooking process and prevent sticking.
- Prepare the Dressing. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
- Combine Main Ingredients. In a large mixing bowl, add the cooked and cooled pasta, corn kernels, drained black beans, diced red onion, crumbled Cotija or feta cheese, and chopped cilantro. Toss gently to mix all the ingredients evenly.
- Add the Dressing. Pour the prepared dressing over the pasta mixture and toss carefully to coat everything thoroughly without mashing the ingredients.
- Fold in Avocado. Gently fold in the diced avocado to maintain its shape and creaminess, ensuring it integrates nicely into the pasta salad.
- Serve or Chill. Serve immediately garnished with extra cilantro, cheese, and a sprinkle of chili powder for added flavor and visual appeal, or chill the pasta salad in the refrigerator for about 30 minutes to let the flavors meld beautifully before serving.
Notes
- For best flavor, use fresh corn when in season, or thaw frozen corn thoroughly before use.
- To make this dish vegetarian or vegan, you can substitute mayonnaise and sour cream with plant-based alternatives and omit cheese or use vegan cheese.
- Adjust chili powder and smoked paprika according to your preferred spice level.
- This pasta salad can be made a few hours ahead and stored in the refrigerator, but add avocado just before serving to prevent browning.
- Use lime zest along with juice for an extra citrusy punch.
