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Mexican Street Corn Pasta Salad

A fresh, vibrant side dish perfect for summer BBQs!
Course Side Dish
Keyword bbq side dish, healthy side dish, mexican street corn, pasta salad
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

Dressing

  • 1/2 cup Greek yogurt
  • 1/4 cup mayo I used an olive oil or avocado oil based mayo, like Sir Kensington
  • 1/2 teaspoon chipotle chili powder if want spicier, add more
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • Dash black pepper
  • Juice of a lime about 2 tablespoons
  • 1/2 teaspoon agave
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire
  • 1-3 tablespoons water

Pasta Salad

  • 1 8oz box rotini pasta cooked according to package instructions, I used Banza chickpea pasta
  • 3 ears of corn cleaned and stalks removed
  • 1 tablespoon olive oil or melted butter
  • 1 15 oz can of black beans rinsed and drained
  • 1 large jalapeño ribs and seeds removed, diced
  • 1/2 cup cojita cheese + 1/4 cup for topping
  • Half of red onion diced
  • 1 avocado diced
  • 3 tablespoons fresh cilantro torn into pieces + 1 tablespoon for topping
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon fresh back pepper

Instructions

  1. For the dressing, mix together the Greek yogurt through Worcestershire sauce until smooth and creamy. If too thick, add water, 1 tablespoon at a time, until reach desired consistency (it should be pourable by still thick).
  2. Heat an outside grill or grill pan over medium-high heat. Coat the ears of corn with olive oil or melted butter. Add corn to the grill and grill for 5-8 minutes, turning constantly, until corn is cooked and slightly charred on the outside. Remove from grill and let cool. Cut kernels of the cobb.

  3. In a large bowl add the cooked rotini pasta. Top with all the pasta salad ingredients, except salt and pepper. Pour in dressing and toss until al the ingredients are well-coated (use as much dressing as desired, I used all of it for mine). Taste and adjust seasonings as necessary (I used 1/2 teaspoon more salt to get the seasoning just right!)

  4. Garnish with extra cojita cheese and cilantro, if desired.
  5. Serve and enjoy!