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mexican corn pasta salad

Mexican Corn Pasta Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 12 ounce pasta shells small
  • 2 cup corn kernels cooked or grilled
  • 1 cup black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 jalapeño pepper seeded and minced
  • 1/2 cup cilantro chopped
  • 1 avocado diced
  • 1/2 cup cotija cheese crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoon lime juice fresh
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon hot sauce optional

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool completely, and set aside to drain well.
  • In a large mixing bowl, combine the cooled pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and hot sauce if using.
  • Pour the dressing over the pasta mixture and gently stir with a wooden spoon until everything is evenly coated.
  • Fold in the cotija cheese and taste, adjusting seasoning with extra salt, lime juice, or chili powder as desired.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Just before serving, gently fold in the diced avocado to prevent it from browning and breaking down.
  • Give the salad a final stir, garnish with a little extra cilantro or cotija if desired, and serve chilled.

Notes

For best results, cook the pasta just to al dente so it stays firm after chilling, and make sure it is well drained and cool so the dressing clings instead of thinning out. Grilling or charring the corn adds a smoky flavor that makes the salad more “street corn”–like, but canned or frozen corn works in a pinch. This salad can be made a few hours ahead, but add avocado close to serving time and refresh with a squeeze of lime if it’s been in the fridge. Adjust the heat level by increasing or omitting jalapeño and hot sauce, and if you can’t find cotija, feta or queso fresco are good substitutes.
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