Dessert

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 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 January 19, 2026January 19, 2026

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Introduction

This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn, creamy cotija cheese, and zesty lime dressing for a vibrant, flavorful dish. It’s a refreshing twist on traditional pasta salad with a touch of Mexican street food inspiration.

A wooden bowl filled with creamy macaroni and cheese as the base layer, with pale yellow melted cheese coating the curly pasta shapes evenly. Scattered bright yellow corn kernels add texture and color throughout the macaroni. The top layer is sprinkled with crumbly white cheese and finely chopped fresh green herbs, giving a fresh touch. Two thin round slices of green jalapeño pepper lie on top, adding a pop of dark green with visible seeds. There is a light dusting of reddish-brown spice powder spread over the top for contrast. The bowl sits on a white marbled surface with a gray cloth partially underneath. A small white bowl filled with crumbly white cheese is visible in the background, along with a small white vase holding purple and yellow flowers. 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)
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

Instructions

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: In a large mixing bowl, combine the cooked and cooled pasta, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if you want a kick. Gently toss everything together until well combined. You can add a little extra lime juice for more brightness.
Step 5: 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.

Tips & Variations

Add diced avocado as a fresh garnish for extra creaminess and color.
Use fresh corn for the best flavor, but frozen works well in a pinch.
For a spicier salad, leave the jalapeño seeds or add a dash of hot sauce to the dressing.
Swap cotija cheese with feta if cotija is unavailable.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best served chilled and does not reheat well, so enjoy it cold or at room temperature.