Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines smoky charred corn, creamy cotija cheese, and zesty lime dressing with tender elbow macaroni or penne pasta. Inspired by classic Mexican street corn, this salad is enhanced with chili powder, smoked paprika, jalapeño, and fresh cilantro, making it a perfect side dish or light meal to enjoy chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4-6 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 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 step imparts a smoky flavor essential to the dish.
- Season the Corn: With the skillet off the heat, sprinkle the 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 mixing it with other ingredients.
- Combine 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 using. Gently toss everything together until well combined. Add extra lime juice if desired for more brightness.
- 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 this vibrant and creamy Mexican-inspired pasta salad.
Notes
- Use fresh corn kernels for the best flavor, but frozen works well in a pinch.
- Adjust the amount of jalapeño to your preferred spice level or omit for a milder salad.
- For a dairy-free version, substitute cotija cheese with a vegan cheese or omit entirely.
- Adding a little extra lime juice before serving brightens up the flavors beautifully.
- This salad can be made a day ahead; just keep it refrigerated and toss gently before serving.
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn pasta, cotija cheese pasta salad, lime pasta salad, jalapeño pasta salad