Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is a vibrant and creamy dish that combines smoky charred corn with tender pasta, cotija cheese, fresh cilantro, and a zesty lime-mayonnaise dressing. Perfectly balanced with a touch of chili and smoked paprika, this refreshing salad is ideal for potlucks, picnics, or a flavorful side for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
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 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 thoroughly under cold water to stop the cooking process 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 becomes charred and golden, about 8-10 minutes. This adds a smoky flavor to the salad.
- Season the Corn: With the skillet off the heat, sprinkle chili powder and smoked paprika over the charred corn. Stir well to coat the corn evenly with the spices. Allow the mixture to 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, and minced jalapeño if using. Gently toss everything together until well mixed. Adjust with extra lime juice for additional brightness if desired.
- 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 pasta salad.
Notes
- For a spicier kick, leave some jalapeño seeds in or add more jalapeño.
- If cotija cheese is unavailable, feta cheese can be a suitable substitute.
- Use fresh corn when in season for the best flavor; frozen corn works well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it lighter, substitute half the mayonnaise with Greek yogurt.
Keywords: Mexican street corn salad, pasta salad, charred corn, cotija cheese, smoky pasta salad, summer salad, lime dressing
