Ingredients
Pasta and Corn
- 8 oz fusilli spiral pasta (or rotini, farfalle, penne, or rigatoni)
- 3 ears corn on the cob (or canned corn)
Other Salad Ingredients
- 1 red bell pepper, diced
- ½ cup black beans, drained and rinsed (about 83 grams, ½ can)
- ½ cup Cotija cheese, grated
- ½ bunch cilantro, chopped
Salad Dressing
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 small lime, freshly squeezed (or more to taste)
- 2 tablespoons sriracha sauce
- 1 teaspoon chili powder (or more to taste)
- Cayenne pepper, to taste (use sparingly)
- Salt and pepper, to taste
Garnish
- 4 green onions, chopped
- Chili powder, to sprinkle
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly once cooked and set aside.
- Cook Corn: Choose to grill, boil, or use canned corn. For grilling, remove husks and silks, brush corn with olive oil, salt, and pepper, then grill over medium-high heat for 10-15 minutes, turning frequently until lightly charred. Cool and slice kernels off the cob. For boiling, remove husks and silks, boil corn in water for 5-10 minutes until tender, cool, then slice off kernels. If using canned corn, simply drain and rinse.
- Make the Dressing: In a mason jar or bowl, combine mayonnaise, Greek yogurt, freshly squeezed lime juice, sriracha sauce, chili powder, cayenne pepper (sparingly), salt, and pepper. Whisk well to incorporate all ingredients evenly.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, drained black beans, grated Cotija cheese, and chopped cilantro. Pour dressing over the mixture and toss gently to combine. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle chopped green onions and a light dusting of chili powder on top. Add extra Cotija cheese if desired. Serve chilled or at room temperature for best flavor.
Notes
- Cayenne pepper adds significant heat; add it sparingly or omit if sensitive to spice.
- Grilled corn adds smoky flavor, but boiling or canned corn works well for convenience.
- Feel free to substitute mayonnaise or Greek yogurt to adjust creaminess or dietary preferences.
- This salad is best served chilled but can be enjoyed at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
