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
Scale
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
