Mexican Corn Pasta Salad

Mexican Corn Pasta Salad is a delightfully fresh and flavorful salad that’s tossed with a zesty lime dressing and loaded with sweet corn, black beans, and colorful veggies. It’s not heavy or overly complicated either.

I think it’s a perfect summertime or potluck dish, and if you’re not a fan of cilantro, feel free to omit it. It will still be undeniably delicious! If you’re looking for a vibrant and refreshing side dish that’s not overly heavy, you’ve come to the right place. When you combine tender pasta with the crispness of fresh corn and the zestiness of lime, you get the perfect salad. The addition of creamy avocado just sends it over the top. I’ve really been in the mood for summer to arrive and this lively salad reminds me of sunny days and outdoor gatherings. Not a fan of cilantro? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

1. Large pot
2. Strainer
3. Large mixing bowl
4. Knife
5. Cutting board
6. Measuring cups and spoons
7. Mixing spoon or spatula

Ingredients:

• 8 ounces pasta (such as rotini or penne)
• 2 cups fresh or frozen corn (thawed if frozen)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 cup crumbled cotija or feta cheese (optional)

Dressing:

• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Directions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse under cold water to cool.
2. Prepare the Vegetables:
   • While the pasta is cooking, prepare the vegetables. Dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and dice the avocado. If using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it is thawed.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, and a pinch of salt and pepper.
4. Combine Ingredients:
   • In a large mixing bowl, combine the cooked and cooled pasta, corn, black beans, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro (if using).
5. Add the Dressing:
   • Pour the dressing over the salad and toss to coat all the ingredients evenly. Adjust the seasoning with more salt and pepper if needed.
6. Serve:
   • If desired, sprinkle crumbled cotija or feta cheese on top before serving. Enjoy immediately or chill in the refrigerator for a couple of hours to let the flavors meld together.

This Mexican Corn Pasta Salad is a perfect way to enjoy a refreshing and flavorful dish that’s ideal for summer gatherings and potlucks. Enjoy!