Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad combines tender pasta with smoky charred corn, creamy mayonnaise-based dressing, tangy lime juice, and the bold flavors of cotija cheese and fresh cilantro. With a hint of chili and smoked paprika, this vibrant salad is a delightful fusion of traditional Mexican street corn and a pasta salad, perfect for gatherings, picnics, or a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 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 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 will give the salad a nice smoky flavor.
- Season the Charred Corn: 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.
- Mix Pasta Salad Ingredients: 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 desired. Gently toss everything together until well combined. Add extra lime juice for more brightness if preferred.
- Season, 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.
Notes
- Use fresh corn if available for best flavor; frozen corn works well too. Just be sure to thaw and drain if frozen.
- Adjust the amount of jalapeño according to your desired level of heat or omit it for a milder salad.
- For a lighter version, substitute mayonnaise with Greek yogurt or a blend of mayonnaise and yogurt.
- To make this dish vegetarian, keep the cotija cheese; for vegan options, use vegan cheese and a plant-based mayo.
- Chilling the salad improves the flavor by allowing the ingredients to meld together.
Keywords: Mexican street corn pasta salad, Elote pasta salad, Charred corn salad, Summer pasta salad, Spicy corn pasta salad
