Dinner

Best Mexican Street Corn Pasta Salad Recipe

Name: Best Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 oz elbow macaroni or penne; Salt and black pepper, to taste; 3 tbsp butter; 3 cups sweet corn kernels (fresh or frozen); 1/2 tsp chili powder; 1/4 tsp smoked paprika; 1/2 cup mayonnaise; Juice from 1 lime; 1/2 cup crumbled cotija cheese; 1/4 cup chopped cilantro leaves; 1 jalapeño pepper, seeded and minced (optional)

ByLily Monroe January 7, 2026January 7, 2026

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Introduction

This Best Mexican Street Corn Pasta Salad combines the smoky flavor of charred corn with creamy cotija cheese and zesty lime in a refreshing pasta dish. It’s a perfect side for summer barbecues or a vibrant addition to any meal.

A wooden bowl filled with three layers: the base layer is creamy elbow macaroni mixed with yellow corn kernels, the middle layer is a creamy cheese sauce coating the pasta, and the top layer features crumbled white cheese, green parsley leaves, thin slices of fresh green jalapeño peppers, and a sprinkle of reddish chili powder for extra color and texture. The bowl rests on a gray cloth on a white marbled surface, with a blurred white bowl of white cheese in the background and a white vase holding purple and white flowers. 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 thoroughly under cold water to stop the cooking process and cool it 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: Remove the skillet from heat. Add the chili powder and smoked paprika to the charred corn and stir well to coat evenly. Allow the mixture to cool slightly before combining with other ingredients.
Step 4: 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 desired. Gently toss everything together until well combined.

Tips & Variations

For extra heat, leave the jalapeño seeds in or add a dash of hot sauce.
Substitute cotija with feta cheese if cotija is unavailable.
Use fresh corn in season for the best flavor, or thaw frozen corn thoroughly before cooking.
Serve chilled for a refreshing contrast or at room temperature.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Reheating is not necessary and may affect the texture; enjoy cold or at room temperature.

How to Serve

A large wooden bowl filled with creamy macaroni and cheese, topped with scattered bright yellow corn kernels, white crumbled cheese, chopped green herbs, and two slices of fresh green jalapeño pepper. There is a light dusting of reddish seasoning spread evenly on top. The bowl sits on a white marbled surface with a gray cloth nearby, a small white bowl with more crumbled cheese in the background, and a white vase with bright blue flowers also visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw completely before cooking to help it char evenly and release its natural sweetness.

How can I make this salad vegan?

Replace the mayonnaise with a vegan alternative and omit the cotija cheese or use a vegan cheese substitute. Ensure butter is replaced with a plant-based fat like olive oil.