Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining smoky charred corn, tangy lime, creamy mayonnaise, and crumbled cotija cheese, tossed with tender pasta and fresh herbs for a perfect summer side dish or light meal.
Ingredients
Scale
For the Pasta Salad:
- 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
For the Dressing & Seasoning:
- 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 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 step imparts a smoky flavor key to the salad.
- Season the Corn: Remove the skillet from heat and sprinkle the chili powder and smoked paprika over the charred corn. Stir well to evenly coat the kernels with the spices. Allow the mixture to cool slightly before mixing with other ingredients.
- Combine the Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss everything until well blended. Add additional lime juice if desired for extra brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let flavors meld beautifully. Serve chilled and enjoy this fresh, creamy, and smoky pasta salad.
Notes
- For added creaminess and flavor, garnish with diced avocado as shown in some photos.
- Use fresh corn kernels in season for best sweetness; frozen corn works well too.
- Adjust jalapeño quantity or omit for less heat.
- This salad can be made a few hours ahead and stored refrigerated.
- Include extra lime juice to brighten flavors just before serving if desired.
- Prep Time: 24 minutes
- Cook Time: 48 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, pasta salad, charred corn, cotija cheese, smoky pasta salad, lime dressing, summer salad
