Description
This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy mayonnaise, zesty lime, and crumbly cotija cheese for a vibrant and flavorful pasta salad. Ideal for summer barbecues or as a refreshing side dish, this salad balances textures and tastes with jalapeño heat and cilantro freshness.
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, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss everything together until well combined. Add a little extra lime juice for more brightness if desired.
- 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
- The jalapeño is optional — omit if you prefer a milder salad.
- Fresh corn kernels give the best flavor, but frozen corn works well too.
- You can garnish with avocado slices as shown in some photos for extra creaminess.
- For even more smoky flavor, use smoked paprika in the dressing.
- Store leftovers covered in the refrigerator and consume within 2 days for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn salad, creamy pasta salad, summer pasta salad
