Ingredients (~6 servings)
- 2 ears fresh yellow corn, husked
- 12 oz dry elbow macaroni
- Salt and freshly ground black pepper
- 2 large Roma tomatoes, seeded and diced (~1 cup)
- 1 can black beans, drained and rinsed well
- 1 large avocado (semi-firm but ripe), diced
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped red onion, rinsed (or 2/3 cup chopped green onion)
- 1/2 cup mayonnaise (full fat)
- 1/2 cup plain Greek yogurt (fat free)
- 3 Tbsp fresh lime juice
- 1/4 cup finely minced fresh cilantro
- 1 clove garlic, minced
- 1 tsp ancho chili powder
- 1/2 tsp ground cumin
Get Your Grill to ~450F and Char the Corn
Preheat a grill over medium-high heat to ~450F.
Once preheated, add corn and grill, turning every ~2-3 minutes until charred on all sides – this takes ~8-9 minutes total.
The corn should have good char marks but not be completely blackened.
Set aside and let cool, then cut corn kernels from cobs.
Cook the Pasta to Al Dente
Meanwhile, cook pasta to al dente in lightly salted water (~1/2 Tbsp salt) according to package directions.
Drain and rinse with cold water, then let drain completely and cool.
The pasta will absorb some dressing as it sits, so you want it properly al dente – not mushy.
Make the Cilantro Lime Dressing
In a mixing bowl, whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, and cumin.
Season with salt and pepper to taste – I use ~3/4 tsp salt and 1/4 tsp pepper.
Chill until ready to assemble the salad.
Assemble the Salad
Set aside some of the prettier pieces – tomatoes, corn, avocado, onion – if you want color on top of the salad.
In a large salad bowl, toss together the drained macaroni, most of the corn kernels, tomatoes, black beans, avocado, Cotija cheese, onion, and the cilantro dressing.
Sprinkle your reserved ingredients over the top for presentation.
The salad thickens as it rests since the noodles absorb the liquid – you can thin it with a little water if needed after chilling.
Serve immediately or chill up to 2 hours.
Mexican Pasta Salad
Ingredients
Ingredients (~6 servings)
- 2 ears fresh yellow corn husked
- 12 oz dry elbow macaroni
- Salt and freshly ground black pepper
- 2 large Roma tomatoes ~1 cup, seeded and diced
- 1 can black beans drained and rinsed well
- 1 large avocado semi-firm but ripe, diced
- 1/2 cup crumbled Cotija cheese
- 1/3 cup chopped red onion or 2/3 cup chopped green onion, rinsed
- 1/2 cup mayonnaise full fat
- 1/2 cup plain Greek yogurt fat free
- 3 Tbsp fresh lime juice
- 1/4 cup finely minced fresh cilantro
- 1 clove garlic minced
- 1 tsp ancho chili powder
- 1/2 tsp ground cumin
Instructions
- Preheat grill to 450F over medium-high heat.
- Grill corn, turning every 2-3 minutes until charred on all sides, about 8-9 minutes total.
- Let corn cool, then cut kernels from cobs.
- Cook macaroni in salted water to al dente according to package directions.
- Drain pasta, rinse with cold water, and let cool completely.
- Whisk together mayonnaise, Greek yogurt, lime juice, cilantro, garlic, chili powder, and cumin.
- Season dressing with 3/4 tsp salt and 1/4 tsp pepper.
- Chill dressing until ready to assemble.
- Reserve some tomatoes, corn, avocado, and onion for topping if desired.
- Toss macaroni, corn, tomatoes, black beans, avocado, Cotija cheese, onion, and dressing in large bowl.
- Top with reserved ingredients for presentation.
- Serve immediately or chill up to 2 hours.
