Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 24 min
Cook time: 10 min
Total time: 34 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 is a flavorful twist on the classic elote, combining smoky charred corn with creamy pasta and a zesty lime dressing. Easy to make and packed with bold flavors, it’s a crowd-pleaser for summer gatherings or weeknight dinners.

A close-up view of a white bowl filled with spiral pasta mixed with yellow corn kernels and small pieces of red tomato, topped with bright green chunks of avocado and fresh green herb leaves scattered on top. The pasta is creamy and light yellow, mixed evenly with the corn and tomato, creating a colorful and textured look. The bowl sits on a white marbled surface, adding a clean and bright background to 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 macaroni or penne and cook according to the package instructions until al dente. Drain and rinse thoroughly under cold water to cool 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 is charred and golden, about 8–10 minutes. This adds a smoky flavor.
Step 3: Remove the skillet from heat. Stir in the chili powder and smoked paprika until the corn is evenly coated. Allow the corn mixture to cool slightly.
Step 4: In a large bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and minced jalapeño (if using). Toss gently until well mixed. Add extra lime juice for brightness if desired.
Step 5: Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy.

Tips & Variations

For extra creaminess, stir in diced avocado just before serving as a garnish.
Add crispy bacon bits for a smoky crunch.
Use fresh corn when in season for the best flavor, or frozen corn when fresh is unavailable.
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. Stir gently before serving. It’s best enjoyed chilled and fresh, but you can add a squeeze of lime before serving to brighten the flavors after storage.

How to Serve

A bowl filled with creamy rotini pasta mixed with yellow corn kernels, bright green avocado chunks, and small red tomato pieces. The pasta is coated lightly with a white sauce, topped with fresh green cilantro leaves and a sprinkle of black pepper. The bowl is white with a dark textured inside, placed 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 other types of pasta for this salad?

Yes, elbow macaroni or penne works best because they hold the dressing well, but any short pasta like rotini or shells will also work.

Is this salad suitable for make-ahead meals?

Absolutely! This salad can be made a few hours ahead and chilled. Just be sure to add any delicate garnishes like avocado right before serving to prevent browning.