Dinner

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 24 min
Cook time: 24 min
Total time: 48 min
Cuisine: Mexican
Ingredients: 8 oz elbow macaroni or penne pasta; 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

ByOlivia Monroe December 19, 2025December 19, 2025

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Introduction

This Perfect Mexican Street Corn Pasta Salad blends smoky charred corn with creamy cotija cheese and zesty lime for a refreshing dish that’s full of flavor. It’s a vibrant and easy-to-make salad perfect for summer cookouts or a tasty side any time of year.

A white bowl filled with twisted purple pasta spirals mixed with yellow corn kernels forming the base layer. On top are scattered chunks of bright green avocado and small pieces of red tomato. The dish is sprinkled with white crumbled cheese and fresh green cilantro leaves. The entire mixture looks creamy and slightly glistening, with a light dusting of black pepper. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 pasta and cook according to package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta. Set aside.
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 nice smoky flavor.
Step 3: Remove skillet from heat. Stir in chili powder and smoked paprika until the spices evenly coat the corn. Let the mixture cool slightly.
Step 4: In a large bowl, combine the cooled pasta, seasoned corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño (if using). Gently toss to blend all ingredients. Add extra lime juice if you like more brightness.
Step 5: Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled and enjoy.

Tips & Variations

For a creamier salad, stir in a little sour cream or Greek yogurt with the mayonnaise.
Add diced avocado on top for extra richness and a fresh garnish.
Use fire-roasted corn for an even smokier flavor if fresh corn is unavailable.
Adjust the jalapeño amount or omit it entirely to control spiciness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled. Avoid freezing as the texture of the mayonnaise-based dressing may change.