Mexican Street Corn Pasta Salad

5 from 2 votes

Our delicious and super easy Mexican Street Corn Pasta Salad is great to serve at your summer party or any time of the year. It's a crowd-pleaser, with fresh veggies, corn and a new take on a regular pasta salad.

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 2502kcal

Author: This Worthey Life

Ingredients

1 pound Ditali pasta no. 55 cooked and strained elbow macaroni works well, too
pinch of sea salt
freshly sea salt and black peppercorns to taste
3-4 sweet corn on the cob with the kernels removed
1/2 stick of unsalted butter
1 1/2 tablespoons extra virgin olive oil (+ an additional drizzle of EVOO for the pasta)
1 1/2 cups mayo
1 can black beans drained and rinsed
1/2 cup chopped cilantro
1 1/2 cups shredded Parmigiano Reggiano cheese
1/2 green bell pepper chopped with the seeds and ribs removed
1/2 red bell pepper chopped with the seeds and ribs, removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers with the skin partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice
Sprigs of fresh parsley and cilantro for garnish
crumbled bacon optional

Instructions

You can prep the veggies ahead of time (a day before is fine) or cut them up fresh. Do what is convenient for you.
Remove the corn from the cob and sauté with 1/2 stick of unsalted butter in a skillet over medium-high heat. Cook for about five minutes, adding flaky sea salt and freshly cracked black peppercorns to taste. Remove from the heat and allow the corn to cool.
Cook the pasta according to the package instructions, adding a pinch of sea salt to the boiling water. Cook until al dente, then strain off excess water. Transfer the pasta to a large mixing bowl, drizzle with extra virgin olive oil, and toss to coat it to prevent it from sticking together.
Add 1 1/2 cups of mayonnaise, 1 1/2 tablespoons of olive oil, 2 tablespoons of chili lime seasoning, and 1 tablespoon of fresh lime juice to the pasta. Mix well.
Fold in the 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 2 diced jalapeños, 1/4 cup of cucumbers, 1 can of black beans, 1/2 cup of chopped cilantro, corn kernels, and 1 1/2 cups of Parmigiano-Reggiano cheese until all the ingredients are thoroughly combined. (Note: If you will add bacon, add ½ to ¾ cup of crumbled cooked bacon at this step.)
Taste and adjust seasoning with more salt, pepper, or chili lime as needed before chilling.
Place into a serving bowl and place in the fridge to chill for thirty (30) minutes.
Serve. You can add fresh parsley and cilantro for garnish.

Video

Notes

How to make a Loaded Mexican Corn Salad (if you want to jazz it up a bit)

Ingredients:

1 pound Ditali pasta no. 55 cooked and strained (elbow macaroni works well too)
pinch of sea salt
1 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 can black beans drained and rinsed
3-4 sweet corn on the cob with the kernels removed
1 1/2 cups shredded Parmigiano Reggiano cheese
1 1/2 cups mayo
1/2 green bell pepper, chopped with the seeds and ribs removed
1/2 red bell pepper, chopped with the seeds and ribs removes
2 jalapeños diced with the seeds and ribs removed
1/4 cup cucumbers, with the skin, partially removed
2 tablespoons chili lime seasoning
1 tablespoon fresh lime juice

Nutrition