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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



  • 1/2 cup Greek yogurt
  • 1/4 cup mayo I used an olive oil or avocado oil based mayo, like Sir Kensington
  • 1 teaspoon chipotle chili powder*
  • 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
  • 1-2 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


  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!

Recipe Notes

I think the spice level is just right in this pasta salad - a nice little spicy kick! But if you are sensitive to spice, you can reduce the chipotle chili powder to 1/2 teaspoon.