Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 24 min
Cook time: 48 min
Total time: 1 h 12 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

Jump to Recipe

Introduction

This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy cotija cheese and zesty lime dressing for a refreshing twist on traditional pasta salad. It’s a vibrant, flavorful dish that’s perfect for summer gatherings or a light meal any time of year.

The image shows a wooden bowl filled with creamy macaroni and cheese, where the pasta is well coated in a smooth, light yellow cheese sauce. On top, there is a generous layer of small yellow corn kernels mixed evenly throughout. The dish is garnished with finely chopped green herbs scattered over the cheese and corn, along with two slices of green jalapeño placed near the center. A light dusting of a reddish spice powder is spread on top, adding some color contrast. The bowl sits on a white marbled surface, with part of a white bowl visible in the background. 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 if desired.
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

For extra freshness, garnish the salad with diced avocado right before serving.
Add cooked, crispy bacon chunks to introduce a smoky, savory element.
If you prefer a spicier salad, keep the seeds in the jalapeño or add a dash of hot sauce to the dressing.

Storage

Store the salad covered in the refrigerator for up to 3 days. Before serving, give it a good stir and add a little extra lime juice if needed to refresh the flavors. This salad is best enjoyed chilled.

How to Serve

A wooden bowl is filled with creamy macaroni pasta, with macaroni covered in smooth, light yellow cheese sauce as the first layer. Scattered small yellow corn kernels mix evenly through the pasta. The top layer has white crumbly cheese sprinkled over the dish with small fresher green herb pieces spread around. Two whole slices of fresh green jalapeño peppers sit on top, along with a light sprinkle of reddish paprika or chili powder, adding a mix of colors and texture. The bowl is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly. Just thaw it before cooking and drain any excess water.

How do I prevent the pasta from getting mushy?

Cook the pasta just until al dente according to package instructions, then rinse it well under cold water to stop further cooking and cool it down quickly.