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Street corn pasta salad in a bowl

Street corn pasta salad


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5 from 1 review

  • Author: cocoa & salt
  • Total Time: 45
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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 


Instructions

  1. 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.
  2. 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.
  3. Once cooled, cut corn kernels off cob and add to a large serving bowl.
  4. 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).
  5. 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
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