Best Mexican Street Corn Pasta Salad Recipe
This Best Mexican Street Corn Pasta Salad combines the smoky, charred flavors of traditional Mexican street corn with tender pasta, creamy mayonnaise, tangy lime, and a hint of spice from jalapeño. It’s a delightful, colorful dish perfect for potlucks, barbecues, or a refreshing side salad any time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or penne
- Salt and black pepper, to taste
Corn and Seasoning
- 3 tbsp butter
- 3 cups sweet corn kernels (fresh or frozen)
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
Salad Mix
- 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)
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 package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking 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 is charred and golden, about 8-10 minutes. This step imparts a smoky flavor to the salad.
- Season the Charred Corn: Remove the skillet from heat and add chili powder and smoked paprika to the corn. Stir well to evenly coat the corn with spices. Let cool slightly before combining with other ingredients.
- Mix Pasta Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss until everything is well combined. Adjust seasoning with salt and pepper to taste.
Notes
- Fresh corn can be used when in season for best flavor, but frozen corn works well too.
- Adjust the amount of jalapeño to your preferred spice level or omit for a milder dish.
- This salad is best served chilled or at room temperature.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Can be made a few hours ahead; store refrigerated until serving.
Keywords: Mexican street corn, pasta salad, cotija cheese, charred corn salad, summer salad, jalapeño, lime dressing
