What type of dressing is best for street corn pasta salad?

I recommend making a creamy dressing that can coat each noodle and add an extra boost of flavor. This recipe uses a homemade cilantro lime dressing, which relies on Greek yogurt for plenty of creaminess without all the calories of traditional mayonnaise.

What type of cheese goes on Mexican street corn?

In general, Mexican street corn is served with cotija cheese, which is crumbly, tangy, and salty, similar to feta cheese. If you can't find it, look for feta instead.

What flavors go well in street corn pasta salad?

Stick with classic Mexican flavors, like jalapenos, tomatoes, onions, black beans, and cilantro. These will give this easy pasta salad recipe a lot of texture and different flavors to keep every bite interesting. I like to toss the salad with homemade cilantro dressing and salty cotija cheese, too. Every ingredient really sings together!

Street corn pasta salad

Name: Street corn pasta salad
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Pasta 1lb box of fusilli pasta8 ears of corn, husked 4 tablespoons of melted butter 1 15oz can of black beans 1 cup of cherry tomatoes, halved½ cup of diced red onion 1 large jalapeno, minced1 cup crumbled Cotija cheese, divided 1/4 cup of loosely packed cilantro leaves, chopped; Cilantro-lime Dressing 2 cups cilantro½ cup greek yogurt Juice of 1 large limeZest of 1/2 large lime½ teaspoon salt½ teaspoon black pepper; 1 medium jalapeno, seeds removed and chopped1 clove of garlic 3-4 tablespoons of olive oil

Ingredients

Scale

Pasta
1lb box of fusilli pasta
8 ears of corn, husked
4 tablespoons of melted butter
1 15oz can of black beans
1 cup of cherry tomatoes, halved
½ cup of diced red onion
1 large jalapeno, minced
1 cup crumbled Cotija cheese, divided
1/4 cup of loosely packed cilantro leaves, chopped

Cilantro-lime Dressing
2 cups cilantro
½ cup greek yogurt
Juice of 1 large lime
Zest of 1/2 large lime
½ teaspoon salt
½ teaspoon black pepper

1 medium jalapeno, seeds removed and chopped
1 clove of garlic
3-4 tablespoons of olive oil

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Instructions

To make dressing, combine all ingredients, except olive oil, in a food processor. Cover and process until smooth. With the food processor running, drizzle in 2-3 tablespoons of olive oil. Add more if needed to create a smooth creamy texture. Set dressing aside while you prepare the pasta salad.
Heat the grill to medium-high heat and add the corn. Grill corn, turning every few minutes and brush with butter until some of the corn is a little charred, about 10 minutes. Remove corn from the grill and let cool.
Once cooled, cut corn kernels off cob and add to a large serving bowl.
Cook pasta according to package directions. Drain and rinse with cold water. Add cooked pasta, tomatoes, onion, black beans, jalapeno and half a cup of cotija cheese to the bowl with corn. Gently stir in about ½ of the dressing. Cover bowl and let chill for about 2 hours, or until ready to serve (up to 24 hours).
When ready to serve, add additional dressing as needed for desired consistency. Top with remaining cojita cheese and cilantro.

Prep Time: 15
Cook Time: 25
Category: pasta
Cuisine: Mexican