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Healthier Mexican Corn Pasta Recipe

5 from 135 reviews

A vibrant and healthier Mexican-inspired pasta dish that combines tender pasta with sweet corn, crisp bell peppers, black beans, fresh cilantro, a zesty lime dressing, and a sprinkle of cheese for a delicious and nutritious meal.

Ingredients

Scale

Pasta

  • 8 oz pasta (such as penne or rotini)

Vegetables and Beans

  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped

Dressing and Cheese

  • 1 lime, juiced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and set aside.
  2. Prepare the Vegetables and Beans: If using frozen corn, thaw it; if fresh, cook briefly or use raw for a crunchier texture. Dice the red bell pepper and rinse the black beans thoroughly. Chop the fresh cilantro finely.
  3. Combine Ingredients: In a large mixing bowl, add the cooked pasta, corn, diced bell pepper, black beans, and chopped cilantro. Squeeze the fresh lime juice over the mixture to add zest and freshness.
  4. Add Cheese and Mix: Sprinkle the shredded cheese over the pasta and vegetable mixture. Toss everything together gently until well combined and the cheese starts to melt slightly from the residual warmth.
  5. Serve: Serve immediately as a refreshing main dish or side. This dish can also be chilled for a flavorful pasta salad variation.

Notes

  • For a vegan option, omit the cheese or substitute with a plant-based cheese alternative.
  • Use whole wheat or gluten-free pasta to make the dish gluten-free.
  • Add a pinch of chili flakes or a dash of hot sauce for some heat.
  • Can be served warm or cold as a pasta salad.

Keywords: Mexican pasta, healthy pasta recipe, vegetarian pasta, corn pasta, black bean pasta, quick pasta dish