Dinner

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 24 min
Cook time: 48 min
Total time: 1 h 12 min
Cuisine: Mexican
Ingredients: 8 oz elbow macaroni or penne; 3 cups sweet corn kernels (fresh or frozen); 3 tbsp butter; 1 jalapeño pepper, seeded and minced (optional); 1/4 cup chopped cilantro leaves; 1/2 cup crumbled cotija cheese; 1/2 cup mayonnaise; Juice from 1 lime; 1/2 tsp chili powder; 1/4 tsp smoked paprika; Salt and black pepper, to taste

BySarah Summers December 18, 2025December 18, 2025

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Introduction

This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy cotija cheese and zesty lime for a refreshing and flavorful dish. It’s an easy-to-make side that’s perfect for summer barbecues or weeknight dinners. With a hint of spice from jalapeño and chili powder, this salad brings vibrant Mexican street food flavors to your table.

A white bowl filled with twisted purple pasta spirals mixed with yellow corn kernels forming the base layer. On top are scattered chunks of bright green avocado and small pieces of red tomato. The dish is sprinkled with white crumbled cheese and fresh green cilantro leaves. The entire mixture looks creamy and slightly glistening, with a light dusting of black pepper. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
3 tbsp butter
1/2 tsp chili powder
1/4 tsp smoked paprika
1/2 cup mayonnaise
Juice from 1 lime
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro leaves
1 jalapeño pepper, seeded and minced (optional)
Salt and black pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta. Set aside.
Step 2: Melt the butter in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until the corn is charred and golden, about 8–10 minutes, to develop a smoky flavor.
Step 3: Remove the skillet from heat. Stir in the chili powder and smoked paprika, coating the corn evenly. Allow the mixture to cool slightly.
Step 4: In a large bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and minced jalapeño if using. Gently toss to mix well. Add extra lime juice if desired for brightness.
Step 5: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy.

Tips & Variations

For extra creaminess, add diced avocado just before serving.
Use smoked paprika for a deeper smoky flavor or substitute with regular paprika if unavailable.
Try swapping cotija cheese with feta for a tangier taste.
Adjust the jalapeño or omit it entirely if you prefer less heat.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It is best enjoyed chilled but can be allowed to come to room temperature for 10 minutes if preferred. Avoid freezing as the mayonnaise and cheese texture may change.

How to Serve

A close-up view of a bowl filled with creamy rotini pasta mixed with yellow corn kernels, small red pieces of bacon, and bright green avocado chunks. The pasta is light beige and has a smooth, rich texture, while the corn adds pops of yellow throughout. The avocado pieces add a fresh green color on top, sprinkled with fresh cilantro leaves and a few specks of black pepper. The bowl is white with a slightly rough dark rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Just thaw and drain it before charring in the skillet to avoid excess moisture.

How do I prevent the pasta from sticking together?

Rinsing cooked pasta under cold water removes excess starch and cools it rapidly, preventing sticking. Tossing with a small amount of oil before mixing with other ingredients also helps.