Mexican Street Corn Pasta Salad

We were really hungry for Mexican street corn but also couldn't decide if we wanted a pasta salad....so, we made both! This Mexican Pasta Salad has all of our favorites like Jalapeños, cilantro, black beans, roasted corn, a dressing with green chilies and a ton of spices....All the goodies!

Mexican Street Corn Pasta Salad

So many of our dinners this summer have been meatless including this Mexican Pasta Salad. We love grilling during the summer. You get to enjoy time outside and make some great grilled food like steak, mushrooms, chicken, etc.. The main goal for us during the summer months is to have foods that won't heat up our house. For some reason, the older I get the more I hate the heat! So, keeping the house cool has become a primary effort for Amy!!! Haha 😄

This version of a Mexican street corn pasta salad takes less than 15 minutes to make and is packed with corn, beans, and a zippy dressing. So many summer pasta salads are dripping with mayonnaise which makes them full of calories. Trust me, I love those salads and will never pass them up at a party, but if I can have something that cuts the calories, and boosts the flavor I'm all in! Most people won't even realize there isn't any mayonnaise in this salad. I promise you'll never miss the mayo (and I love mayo!). In fact, it's actually so much lighter and refreshing to have this type of salad during the summer.

So Delicious, So Easy

This has all those great Mexican street corn flavors and the perfect amount of spice. Bonus, it all comes together in a few minutes. We roasted corn on the grill the day before making this pasta, so that part was already done. Frozen corn can be used. While the pasta was cooking, we chopped everything and mixed the dressing. When the pasta is finished, drain it and run some cold water over it to stop the pasta from cooking and allow it to cool.

This pasta salad is delicious and easy to make. We also enjoy other salads like  Shrimp pesto pasta salad, Garden to table summer salad, Tortellini, and cucumber salad, Grilled chicken caesar Salad, Sesame salmon spinach salad, and Classic broccoli salad. We hope you love them as much as we do!!!

TIPS:

1. We use light Sour Cream to cut down on calories. With the herbs and spices, the flavor is as good or better than mayonnaise. There are 337 calories in one cup of light sour cream. Versus 1,495 calories in one cup of mayonnaise!!!!
2. Use whatever shape of pasta you like the best. Pasta that has texture and is bite-size is what we enjoy for this salad. The texture of the pasta helps the dressing to spread over all the pasta.
3. Make the salad ahead of time. It helps cut dinnertime stress!

Mexican Street Corn Pasta Salad

This Mexican Pasta Salad is a bright summer salad that's loaded with corn, black beans, tomatoes, and onions tossed in a low-fat zesty sour cream dressing.

Print Pin

Course: Main Course, Salad, Side Dish

Cuisine: Mexican

Keyword: Pasta Salad, Salad

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 Servings

Calories: 289kcal

Author: Belly Laugh Living

Ingredients

• 8 Ounces Pasta
• 1 Cup Cilantro
• 2 Cups Corn
• 1 Onion
• 2 Cups Cherry Tomatoes
• 15 Ounces Black Beans
• 2 Jalapenos OPTIONAL - add only if you want to spice

Dressing

• 1 Cup Light Sour Cream
• ½ teaspoon Cumin
• ½ teaspoon Salt
• ½ teaspoon Paprika
• ½ teaspoon Oregano
• ½ teaspoon Garlic Powder
• ½ teaspoon Cayenne Pepper
• 4 Ounces Green Chiles
• 2 Tablespoon White Wine Vinegar or Red Wine Vinegar
• ½ Lime Juice and Lime Zest
• 2 Ounces Cotija Cheese For Topping

Instructions

Cook Pasta and Chop veggies

• Bring Water to boil with 2 Tablespoons of salt. Add Pasta and cook according to package directions. When Pasta is Al Dente drain and run cold water over the pasta or place it in the refrigerator to stop it from cooking
  
• If using frozen corn. Bring water to a boil, Place corn in water and cook for three minutes. Drain and run under cold water to stop corn from cooking. We used Grilled corn. If using corn on the cob. Cut the cooked corn off the cob.
  
• Coarsely chop Cilantro

  Chop Onion
  
• Slice Cherry Tomatoes in half and Drain Black Beans.

  Thinly slice the Jalapeno (Optional)
  

Dressing

• Mix together Sour Cream, Spices, Green Chiles, Garlic, and White Wine Vinegar
  
• Stir in the juice of half a lime and lime zest
  

Build Pasta Salad

• Mix together Pasta, Corn, Tomatoes, Onions, Beans, and Jalapeños
  
• Gently stir in the dressing
  
• Taste. Add additional salt if needed. We didn't need any!!!
  
• Sprinkle the cheese and cilantro on top of the salad
  
• Enjoy!!!!!
  

Nutrition

Calories: 289kcal | Carbohydrates: 48g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 260mg | Potassium: 561mg | Fiber: 7g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 2mg

Tried this recipe? We'd love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!

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