Description
This Mexican Street Corn Pasta is a vibrant and flavorful twist on the classic elote, combining tender rotini pasta with charred corn, creamy mayo and sour cream dressing, zesty lime, and a kick of chili powder. Black beans and avocado add heartiness and creaminess, while cotija cheese and fresh cilantro offer authentic Mexican flair. Perfect as a refreshing, crowd-pleasing side or light main dish, this recipe is easy to prepare and served chilled for a delightful summer meal.
Ingredients
Scale
Pasta and Vegetables
- 3 cups cooked pasta (rotini or fusilli)
- 2 cups corn (fresh, frozen, or canned and charred)
- 1 cup black beans (rinsed and drained)
- 1 avocado, diced
Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 garlic clove, minced
- 1/2 teaspoon salt
Cheese and Garnishes
- 1/3 cup cotija cheese, crumbled (plus more for garnish)
- 1/4 cup fresh cilantro, chopped
- Crushed red pepper flakes (for garnish)
- 1 small jalapeño, sliced (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente according to package instructions. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down.
- Char the Corn: Heat a skillet over medium-high heat with a drizzle of oil. Add the corn and cook it until slightly golden and charred in spots, stirring occasionally to prevent burning.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, minced garlic, and salt. Mix well until all ingredients are fully incorporated into a creamy dressing.
- Assemble the Pasta Salad: In a large bowl, toss together the cooked pasta, charred corn, rinsed black beans, diced avocado, crumbled cotija cheese, and chopped cilantro. Pour the prepared dressing over the mixture and gently mix to coat everything evenly without mashing the avocado.
- Chill and Garnish: Cover the pasta salad and refrigerate it for 30 minutes to let the flavors meld together. Before serving, garnish with extra cotija cheese, additional chopped cilantro, crushed red pepper flakes, and optional jalapeño slices for added heat and freshness.
Notes
- Use rotini or fusilli pasta as their shape holds onto the dressing and ingredients well.
- Char the corn carefully, using fresh corn on the cob when possible for best flavor, or thaw frozen corn and dry it well before charring.
- Adjust the spice level by adding more or less chili powder and jalapeño slices to your taste.
- This pasta salad is best served chilled but can be made a few hours ahead for convenience.
- Substitute cotija cheese with feta if cotija is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
