Grilled Mexican Street Corn Pasta Salad

grilled mexican street corn pasta
  • 1/4 cup Pompeian Robust Extra Virgin Olive Oil
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup lime juice, plus more to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons salt, plus more to taste
  • 4 cobs sweet corn, grilled
  • 1 (16 oz.) box pasta shells, cooked according to package directions
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup crumbled feta or cotija
  • 1/4 cup chopped cilantro
  • 2 Tablespoons sliced green onions
  1. Whisk together Pompeian Robust Extra Virgin Olive Oil, mayo, sour cream, lime juice, garlic powder, cumin, chili powder, smoked paprika, cayenne, and salt in a medium sized bowl. Set aside.
  2. Preheat grill (or heat cast iron grill pan) over medium-high heat.
  3. Once hot, place corn directly on grill.
  4. Grill the corn, turning occasionally, until charred and tender. About 10 minutes.
  5. Remove corn from cob with a knife.
  6. Place corn, pasta, beans, bell peppers, feta, cilantro, green onions, and sauce into a large bowl. Stir to combine.
  7. Chill until ready to serve and re-season with salt and lime juice if necessary.

Author: Show Me The Yummy

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