Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad combines smoky charred corn with tender pasta, creamy cotija cheese, and a tangy lime-mayo dressing, delivering a vibrant, flavor-packed side dish perfect for summer gatherings or weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
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 package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop further cooking and cool 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 is charred and golden, about 8-10 minutes. This process imparts a smoky flavor essential to the salad.
- Season the Charred Corn: Remove the skillet from heat and sprinkle the chili powder and smoked paprika over the corn. Stir well until the spices evenly coat the kernels. Allow the mixture to cool slightly before combining with other ingredients.
- Mix Pasta Salad Ingredients: In a large bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss to blend all the ingredients evenly. Add extra lime juice if desired for increased brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
- Using fresh corn will give the best flavor, but frozen works well too.
- Adjust jalapeño quantity or omit for milder taste.
- Char the corn carefully to avoid burning; a nice golden color adds the smoky depth.
- Can be prepared a few hours ahead; flavors improve after chilling.
- Serve chilled as a side or light main dish.
