Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound Ditali pasta no. 55 cooked and strained; 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; 1/2 green bell pepper (chopped with the seeds and ribs removed); 1/2 red bell pepper (chopped with the seeds and ribs removed); 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

Mexican Street Corn Pasta Salad

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Get ready to tantalize your taste buds with our Mexican Street Corn Pasta Salad! This vibrant and refreshing dish is a perfect blend of sweet corn, colorful vegetables, and a creamy dressing that will elevate any gathering or summer barbecue. With its zesty lime and spicy jalapeños, this pasta salad is not just a side—it’s a crowd-pleaser that everyone will rave about. Plus, it’s incredibly easy to prepare, making it an ideal choice for potlucks and family dinners. Serve it chilled to let the flavors meld beautifully, ensuring every bite is as delightful as the last. Enjoy the summer vibes with this delicious and hearty dish!

Author: Sara Mitchell
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves approximately 6 people 1x
Category: Side Dish
Method: Sautéing
Cuisine: Mexican

Ingredients

Scale

1 pound Ditali pasta no. 55 cooked and strained
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
1/2 green bell pepper (chopped with the seeds and ribs removed)
1/2 red bell pepper (chopped with the seeds and ribs removed)
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

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Instructions

Cook the Ditali pasta according to package instructions until al dente. Drain and set aside.
In a skillet, melt butter over medium-high heat. Sauté the corn for about 5 minutes until tender. Season with salt and pepper. Let cool.
In a large mixing bowl, combine cooked pasta, sautéed corn, mayonnaise, olive oil, chili lime seasoning, lime juice, black beans, chopped bell peppers, diced jalapeños, cucumbers, and cilantro. Mix well.
Taste and adjust seasoning if necessary.
Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 7g
Cholesterol: 10mg

Find it online: https://tastykitchenjoy.com/mexican-street-corn-pasta-salad/