Name: Perfect 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 Perfect Mexican Street Corn Pasta Salad brings together the smoky flavors of charred corn with creamy cotija cheese and a zesty lime dressing. It’s a vibrant, refreshing dish perfect for summer gatherings or as a flavorful side any time of year.

A close-up view of a white bowl filled with creamy rotini pasta mixed with bright yellow corn kernels and small green avocado pieces. There are crispy, reddish-brown bacon slices scattered throughout, along with fresh green cilantro leaves sprinkled on top. The pasta has a smooth, slightly shiny texture, and there are small specks of black pepper visible above the mix. The background is a white marbled texture, enhancing the colors of the dish. 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 a little extra lime juice if desired.
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 extra smokiness, try grilling the corn instead of cooking it in a skillet.
Substitute cotija cheese with feta if cotija is unavailable.
Add diced avocado or cherry tomatoes for a fresh twist.
Adjust the heat by adding more or less jalapeño according to your preference.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss and add an extra squeeze of lime juice if needed. This salad is best enjoyed chilled.

How to Serve

A bowl filled with spiral rotini pasta coated in a creamy sauce forms the base layer. Mixed throughout are bright yellow corn kernels and small pieces of cooked bacon, adding texture and color contrast. Scattered on top are chunks of fresh green avocado and small bits of white cheese, with fresh green parsley leaves sprinkled all over. The dish is placed in a textured dark bowl set on a white marbled surface. 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. Thaw and drain it before cooking to remove excess moisture and ensure it chars properly.

How do I make this salad vegan?

Replace the mayonnaise with a plant-based alternative and omit the cotija cheese or substitute it with a vegan cheese option. Use olive oil instead of butter for cooking the corn.