Description
A delightful blend of smoky-sweet street corn and hearty pasta salad, perfect for potlucks and weeknight dinners.
Ingredients
- 12 oz short pasta (rotini, penne, or shells)
- 3 cups fresh sweet corn kernels (about 4 ears) or frozen, thawed
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
- 1 cup canned black beans, rinsed and drained
- 1/2 cup crumbled cotija or feta cheese
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 2 tablespoons olive oil for grilling corn
- Optional: a pinch of chili powder or hot sauce for heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking; set aside to cool slightly.
- Char the corn: Heat a skillet or grill pan over medium-high heat with olive oil. Add corn kernels and cook, stirring occasionally, until you see charred brown spots (about 6–8 minutes). Remove from heat and let cool.
- Make the dressing: In a medium bowl, whisk together mayonnaise, yogurt, lime juice, smoked paprika, cumin, salt, and pepper until smooth.
- Combine salad: In a large bowl, toss cooked pasta, charred corn, cherry tomatoes, red onion, and black beans. Pour the dressing over the mixture and stir until evenly coated.
- Finish: Fold in crumbled cheese and cilantro. Taste and adjust seasoning with more lime, salt, or chili powder if desired. Chill for at least 30 minutes to let flavors meld.
Notes
Use fresh or high-quality frozen corn for the juiciest results. Charred flavor makes a big difference. Don’t overcook the pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling, Grilling
- Cuisine: Mexican