Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 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

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Introduction

This Mexican Street Corn Pasta Salad is a vibrant twist on the classic street corn favorite, combining smoky charred corn with creamy dressing and tangy cotija cheese. It’s a refreshing and flavorful dish perfect for potlucks, barbecues, or a lively weeknight dinner.

A wooden bowl filled with creamy elbow macaroni mixed with yellow corn kernels, topped with white crumbled cheese, green cilantro leaves, and three slices of bright green jalapeño peppers arranged near the center. The macaroni is coated in a shiny, smooth cheese sauce. There is a light dusting of reddish-brown chili powder sprinkled over the top, adding a touch of color contrast. The bowl sits on a gray cloth on a white marbled surface. In the soft-focused background, a white bowl with more white cheese and a white vase holding blue and white flowers are visible. 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 using. Gently toss everything together until well combined. Add more lime juice if desired for extra brightness.
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 a smoky flavor without charring on the stove, you can roast the corn under the broiler or grill it before adding the spices.
Swap cotija cheese for feta if cotija is not available; it offers a similar crumbly texture and tang.
Adjust the level of jalapeño to control the heat, or omit it for a milder salad.
Add diced avocado or cherry tomatoes for extra creaminess and color.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after marinating, but the salad is best eaten within a few days for freshness. When ready to serve, give it a gentle toss and add a splash of lime juice if it needs brightening. Serve chilled or at room temperature.

How to Serve

The image shows a wooden bowl filled with creamy macaroni and cheese pasta as the base layer, yellow and smooth in texture, with little curls of pasta covered evenly in rich cheese sauce. On top of that, there is a sprinkling of golden corn kernels mixed in and a generous layer of white crumbly cheese scattered across the surface. This is garnished with fresh green cilantro leaves and two round slices of green jalapeño placed near the center. A light sprinkling of reddish spice powder is dusted over the whole dish, giving a colorful contrast. The bowl sits on a soft grey cloth, with a white marbled background, a small white bowl with crumbly cheese behind it, a slice of jalapeño, and a white vase of bright blue flowers to the side. 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 well. Just thaw and drain it before cooking. Char it in the skillet as directed to bring out the smoky flavor.

Is this salad suitable for vegetarians?

Absolutely. This pasta salad contains no meat and features vegetarian-friendly ingredients. Just ensure your mayonnaise and cheese meet your dietary preferences.