Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 ounces bowtie or cavatappi pasta; 3 ears of fresh corn on the cob; 1 tablespoon olive oil; 1 can black beans, drained and rinsed; 1/2 cup green onions, sliced; 1/2 cup fresh cilantro, chopped; 1/2 cup crumbled cotija cheese; 1/2 cup mayonnaise; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; Salt and black pepper to taste

This vibrant pasta salad brings the smoky flavors of grilled elote to your dinner table in one easy dish.

By Daily Recipes Book· 🌍 Mexican· July 16, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

There is nothing quite like the flavor of Mexican street corn, and turning those smoky, charred ingredients into a pasta salad is my favorite way to serve it. It is packed with sweet corn, zesty lime, and a creamy dressing that always disappears quickly at parties.

This salad works perfectly as a side dish for your next backyard barbecue or as a light summer dinner when you add some grilled protein on top. I love using fun pasta shapes like cavatappi because they hold onto the dressing so well.

Ingredients

12 ounces bowtie or cavatappi pasta
3 ears of fresh corn on the cob
1 tablespoon olive oil
1 can black beans, drained and rinsed
1/2 cup green onions, sliced
1/2 cup fresh cilantro, chopped
1/2 cup crumbled cotija cheese
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste

Instructions

1
Cook the pasta in salted boiling water until al dente, drain it, and rinse under cool water to stop the cooking process.
2
Brush the corn with olive oil and grill over medium high heat for 12 to 15 minutes, turning occasionally until charred, then cut the kernels off the cob once cool.
3
Whisk together the mayonnaise, lime juice, chili powder, and cumin in a small bowl to create your dressing.
4
In a large bowl, combine the cooled pasta, grilled corn, drained black beans, green onions, and cilantro.
5
Pour the dressing over the salad and toss gently until everything is evenly coated.
6
Fold in the crumbled cotija cheese and season with salt and pepper to your preference before serving.

💡 Tips

Store your leftovers in the refrigerator for up to 3 days. If the salad seems a bit dry the next day, just stir in a small spoonful of mayonnaise or a fresh squeeze of lime juice to bring the flavors back to life.

#vegetarian #summer #pasta salad #easy dinner #side dish

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