Dean Richards, the entertainment reporter at Nexstar’s WGN, describes his new recipe for pasta salad as “incredibly simple and unbelievably delicious.”
Say no more, Dean.
Inspired by Mexican street corn, Dean’s recipe combines all the flavors you’d expect from the dish — grilled corn, cotija cheese, chili powder, etc. — with the heartiness and freshness of a pasta salad.
It’s also quite easy to adjust the recipe to your taste, with a little extra lime or pickled jalapenos, if you desire. You could also use whichever pasta you prefer, but Dean has a soft spot for bowties.
“It’s easy on the eyes,” he said.
Mexican street corn pasta salad
Ingredients
- 16 ounces bow tie pasta
- 4 ears sweet corn, husks removed
- 1 red onion, diced
- 1 cup grated Cotija cheese
- 1 can black beans, drained and rinsed
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves, chopped
Dressing
- 1/2–3/4 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 3 tablespoons lime juice (plus extra, if you like it more tart)
- 1/4 teaspoon pepper
- 2 tablespoon minced seeded jalapeno pepper, pickled or fresh (optional)
Instructions
- Cook pasta according to package directions. Drain and transfer to a large bowl.
- In a small bowl, whisk together mayonnaise, chili powder, cumin, paprika, pepper and lime juice. Add jalapenos, if using. Set dressing aside.
- Heat grill to medium. Add corn; cover and cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly, and cut from cobs.
- Add dressing to the pasta, followed by the grilled corn, red onion, Cotija cheese, black beans and most of the cilantro. If eating immediately, dice and add the avocado. If not, cut and add avocado right before serving.
- Cover and refrigerate until chilled, 1-2 hours. Serve with additional cilantro on top.
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