Perfect Mexican Street Corn Pasta Salad Recipe
Introduction
This Perfect Mexican Street Corn Pasta Salad combines the smoky, spicy flavors of classic street corn with tender pasta for a refreshing and colorful side dish. It’s easy to make and perfect for summer gatherings or weeknight dinners.
Ingredients
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 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
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool it completely. Set aside.
- Step 2: Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This develops a smoky depth of flavor.
- Step 3: Remove the skillet from the heat and sprinkle the chili powder and smoked paprika over the charred corn. Stir well to coat the corn evenly and let it cool slightly.
- Step 4: In a large mixing bowl, combine the cooked and cooled pasta, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss until everything is well blended. Taste and add extra lime juice if desired for brightness.
- Step 5: Season the pasta salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
Tips & Variations
- Use fresh corn when in season for the best flavor, or frozen corn if fresh isn’t available.
- For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
- Swap cotija cheese with feta if cotija is hard to find; it provides a similar salty tang.
- Add diced avocado or cherry tomatoes for a fresh twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving. This pasta salad tastes best chilled and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can use any short pasta such as rotini, farfalle, or shells. Just make sure to cook it al dente and rinse with cold water to cool.
Is this salad good for meal prep?
Absolutely! It holds up well in the fridge for a few days and the flavors actually improve after resting, making it a great option for meal prepping lunches or sides.
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Perfect Mexican Street Corn Pasta Salad Recipe
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Description
This Perfect Mexican Street Corn Pasta Salad combines tender elbow macaroni with smoky charred corn, fresh cilantro, and a creamy, zesty dressing flavored with lime and chili powder. Inspired by traditional Mexican street corn, this salad is a vibrant and flavorful side dish perfect for picnics, barbecues, or casual gatherings. It delivers a delightful blend of smoky, tangy, and creamy textures with a subtle spicy kick from jalapeño.
Ingredients
For the Pasta Salad:
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
For the Dressing:
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Cook and Cool the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down completely. Set aside.
- Char the Corn: Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This will give the salad a nice smoky flavor.
- Season the Charred Corn: With the skillet off the heat, add the chili powder and smoked paprika to the charred corn. Stir well so the spices coat the corn evenly, then allow the mixture to cool slightly before combining with other ingredients.
- Mix Pasta Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta from Step 1, the seasoned charred corn from Step 3, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss everything together until well combined. Add extra lime juice if desired for brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
Notes
- Use fresh corn for the best flavor, but frozen corn works well in a pinch—just make sure to thaw and drain it before cooking.
- Adjust the amount of jalapeño according to your spice preference, or omit it entirely for a milder salad.
- The salad can be made a few hours ahead and refrigerated to deepen the flavors.
- For a dairy-free version, substitute cotija cheese with a vegan cheese or omit entirely.
- Adding extra lime juice before serving elevates the brightness and freshness of the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, Mexican pasta salad, Elote pasta salad, charred corn pasta salad, creamy lime pasta salad, cotija cheese salad
