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Ingredients
Scale
Pasta
- 1lb box of short pasta such as fusilli
- 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
- Make dressing by combining 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.
- 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.
- Category: Pasta
- Method: Boiling, Frying
- Cuisine: Mexican
