Description
This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy mayo, tangy lime juice, crumbled cotija cheese, and fresh cilantro to create a vibrant and flavorful side dish or light meal. Featuring tender elbow macaroni and a subtle kick from jalapeño, this salad is perfect chilled and ready to serve at your next cookout or family dinner.
Ingredients
Scale
For the Pasta Salad:
- 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
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 the 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 the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it 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 imparts a smoky flavor to the corn, enhancing the salad’s taste.
- Season the Charred Corn: With the skillet off the heat, sprinkle chili powder and smoked paprika over the corn. Stir well to coat evenly, then let the mixture cool slightly before combining with other ingredients.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss everything together until well combined. Feel free to add a little extra lime juice for extra 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 your vibrant Mexican Street Corn Pasta Salad.
Notes
- Jalapeño is optional; omit or adjust to your preferred spice level.
- Fresh corn gives the best flavor, but frozen works well too.
- Adding extra lime juice brightens the salad further.
- For a garnish, diced avocado can be added just before serving.
- This salad tastes even better the next day as flavors develop overnight.
- Prep Time: 24 minutes
- Cook Time: 24 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn pasta salad, creamy pasta salad, summer salad, picnic salad, cotija cheese pasta salad
