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Easy Mexican Street Corn Pasta Salad

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Author Alyssia Sheikh

Ingredients

Street Corn Pasta Salad

  • 4 ears corn on the cob roasted
  • 1 avocado diced
  • ⅓ cup cilantro chopped
  • 1 jalapeño seeded and diced
  • 2 cups pasta dry, cooked al dente
  • 1 can black beans drained
  • ¾ cup cotija cheese crumbled

Mexican Crema Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 lime juiced
  • 1 tsp chili powder
  • ½ tsp garlic powder

Instructions

  • Roast corn in oven at 350°F for 35 minutes. Let cool and slice kernels off cob.
  • Cook pasta according to package directions, then rinse with cold water.
  • In a bowl, whisk mayo, sour cream, lime juice, chili powder, and garlic powder to make your mexican crema dressing
  • Combine pasta, corn, avocado, jalapeño, cilantro, black beans, and cotija cheese.
  • Add crema dressing and toss gently until fully coated.
  • Chill for at least 30 minutes before serving.