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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
