Mexican Street Corn Pasta Salad

5 from 2 votes

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.

Prep Time15

Total Time15

Course: Main Course, Salad, Side Dish

Cuisine: Mexican

Keyword: Pasta Salad, Salad

Servings: 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