Perfect Mexican Street Corn Pasta Salad Recipe

Introduction

This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy mayonnaise and tangy lime for a vibrant, flavorful dish. It’s a great twist on classic pasta salad with a hint of spicy jalapeño and salty cotija cheese. Perfect for summer gatherings or as a refreshing side any time of year.

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

1. 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 under cold water to stop cooking and cool the pasta. Set aside.
2. Step 2: Melt 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. This adds a smoky flavor to the salad.
3. Step 3: Remove the skillet from heat. Stir in chili powder and smoked paprika to coat the corn evenly. Let the mixture cool slightly.
4. Step 4: In a large bowl, combine the cooked pasta, seasoned charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño if using. Toss gently to mix well. Add extra lime juice if you want more brightness.
5. 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

• Use fresh corn for the best flavor, but frozen corn works well too when charred properly.
• Add diced avocado or a sprinkle of chili flakes for extra creaminess or heat.
• If you prefer a lighter dressing, swap half of the mayonnaise for Greek yogurt.
• For a vegetarian version, ensure cotija cheese is suitable or substitute with feta.

Storage

Store the pasta salad covered in the refrigerator for up to 3 days. Stir gently before serving. It’s best served chilled, but if desired, let it sit at room temperature for 10-15 minutes to soften flavors. Avoid freezing as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small-shaped pasta like rotini, farfalle, or shells will work well in this salad. Just cook according to package instructions.

Is the salad spicy?

The jalapeño adds a mild heat, but it is optional. You can adjust or omit it to suit your taste.

Perfect Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.9 from 132 reviews

• Author: Sarah
• Total Time: 1 hour 12 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Perfect Mexican Street Corn Pasta Salad combines smoky charred sweet corn with tender pasta, creamy mayonnaise dressing, tangy lime, and crumbly cotija cheese, all tossed together with fresh cilantro and a touch of heat from jalapeño. It’s a vibrant, flavorful salad that’s perfect served chilled for a refreshing side dish or light meal.

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Ingredients

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For the Pasta Salad:

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese
• 1 jalapeño pepper, seeded and minced (optional)

For the Dressing and 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

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool completely. Set aside.
2. Char the Corn: Melt butter in a large skillet over medium heat. Add sweet corn kernels and cook, stirring occasionally, until the corn is charred and golden brown—about 8 to 10 minutes—to impart a smoky flavor.
3. Season the Corn: Remove skillet from heat and sprinkle chili powder and smoked paprika over the charred corn. Stir well to evenly coat the corn with spices. Let cool slightly before mixing with other ingredients.
4. Combine Salad Ingredients: In a large bowl, mix the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño (if using). Toss gently to combine thoroughly. Add extra lime juice if desired for more brightness.
5. Season and Chill: Season the salad to taste with salt and black pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled and enjoy.

Notes

• Jalapeño pepper is optional; adjust according to your preferred spice level.
• You can garnish the salad with avocado slices for added creaminess, as seen in some photos.
• For best flavor, allow the salad to chill sufficiently so the dressing blends well with the ingredients.
• This salad can be made a few hours ahead and refrigerated, making it perfect for gatherings.

• Prep Time: 24 minutes
• Cook Time: 48 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn pasta salad, elote pasta salad, summer pasta salad, smoky corn pasta salad, cotija cheese salad