Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad combines smoky charred sweet corn with creamy mayonnaise dressing, zesty lime, and a hint of spice from jalapeño and chili powder. Tossed with tender elbow macaroni or penne and topped with crumbled cotija cheese and fresh cilantro, this vibrant salad is a delicious twist on traditional Mexican street corn, perfect for potlucks, BBQs, or weeknight dinners.
- Prep Time: 24 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 12 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
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 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 to coat all the kernels evenly. 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, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss until everything is well combined. Add extra lime juice if you desire more brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your flavorful Mexican street corn pasta salad.
Notes
- For added creaminess and freshness, garnish with diced avocado just before serving.
- You can add cooked bacon chunks if you prefer a smoky, savory twist.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Adjust the amount of jalapeño based on your heat preference or omit for a milder salad.
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn salad, creamy pasta salad, cotija cheese pasta salad, summer pasta salad
