Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky charred corn, creamy mayonnaise-based dressing, tangy lime juice, and classic Mexican flavors like cotija cheese and chili powder. Easy to make and perfect for a summer side or light meal, it offers a delightful twist on traditional Mexican street corn with the addition of pasta for a hearty salad that pleases all palates.
- Prep Time: 24 minutes
- Cook Time: 10 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
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 step adds a smoky flavor essential to the dish.
- Season the Charred Corn: With the skillet off the heat, sprinkle the chili powder and smoked paprika over the corn. Stir well so the spices coat the kernels evenly. Allow the mixture to cool slightly before combining with the 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 you like some heat. Gently toss all ingredients together until well combined. You can add additional lime juice at this stage for more brightness.
- Season, Chill, and Serve: Taste the salad and season with salt and black pepper as desired. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy your delicious Mexican street corn pasta salad.
Notes
- For extra flavor and texture, garnish with diced avocado just before serving.
- You can add crispy bacon chunks as a variation for added savory appeal.
- Use fresh corn when in season for the best flavor, but frozen corn works well too.
- Adjust the amount of jalapeño to your desired spice level or omit if you prefer a milder salad.
- Leftovers keep well covered in the refrigerator for up to 2 days.
Keywords: Mexican street corn pasta salad, charred corn salad, cotija cheese pasta salad, summer pasta salad, creamy Mexican pasta salad
