Mexican Street Corn Pasta Salad

This Mexican-inspired street corn pasta salad takes all of the incredible flavours of street corn and incorporates them into a family favourite summer salad. While it’s just a tad spicy, this salad has the brightness of lime juice and the sweetness of grilled summer corn, as well as an incredibly tasty and creamy dressing. Black beans add extra protein and fibre, which makes it great for leftover lunches.

Ingredients

Salad:

450 g uncooked pasta such as farfalle, fusilli, or rotini

4 ears of corn, shucked

19 oz can black beans, drained and rinsed

4 green onions, thinly sliced

1 jalapeño pepper, seeded and finely chopped

1 cup crumbled feta or queso fresco cheese

½ cup chopped cilantro

Dressing:

½ cup mayonnaise

½ cup sour cream

¼ cup plain Greek yogurt

2 limes, zested an juiced

1 Tbsp Dijon mustard

2 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

½ tsp salt

¼ tsp pepper

few dashes of hot sauce

pinch of granulated sugar

Instructions

To make the salad, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cold water.

To grill the corn, preheat the grill to medium heat. Lightly brush the shucked cobs with oil. Grill, turning frequently, until the corn is cooked and has some lovely charred bits. Remove from the grill and let cool to room temperature. When it’s comfortable to handle, slice the corn kernels off the cob and place in a large bowl along with the cooked pasta. Add the remaining salad ingredients and toss well.

To make the dressing: combine all of the dressing ingredients in a medium bowl and mix well. Taste and adjust the seasonings. Pour the dressing over the salad ingredients and toss together until everything is well coated. Taste for seasoning and garnish with more feta, cilantro and lime slices, if desired.

Makes 6-8 servings.

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