Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 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 combines smoky charred corn with creamy cotija cheese and a zesty lime dressing. It’s a vibrant and delicious twist on traditional pasta salad, perfect for summer gatherings or a flavorful side dish any time of year.

A white bowl filled with a creamy pasta salad featuring spiral-shaped pasta in a pale yellow color, mixed with bright yellow corn kernels and chunks of green avocado. There are small pieces of crispy red bacon scattered throughout the dish. The top layer is garnished with fresh green cilantro leaves and a light sprinkling of black pepper, adding texture and color contrast. The smooth, creamy sauce coats the pasta evenly, and the dish is placed on a white marbled surface. 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 and rinse the pasta thoroughly under cold water to stop cooking and 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 to the salad.
Step 3: Remove the skillet from heat and stir in the chili powder and smoked paprika. Mix well to coat the corn evenly. Let the mixture cool slightly before proceeding.
Step 4: In a large bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss to combine all ingredients thoroughly. Add extra lime juice if you prefer more brightness.
Step 5: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.

Tips & Variations

Use fresh corn for the best flavor, but frozen works well in a pinch — just thaw and drain before cooking.
For a creamier texture, add a little sour cream or Greek yogurt to the dressing.
If you like a spicier salad, leave some seeds in the jalapeño or add a dash of hot sauce to the dressing.
Try adding diced red bell pepper or avocado for extra color and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be served at room temperature if preferred. Avoid freezing, as the mayonnaise-based dressing may separate.

How to Serve

A close-up view of a bowl filled with creamy pasta salad made of light beige rotini pasta mixed with bright yellow corn kernels and small chunks of green avocado. The salad also contains bits of reddish-brown bacon scattered throughout. Fresh green cilantro leaves are sprinkled on top, adding a fresh touch. The pasta has a smooth, creamy texture with visible black pepper as seasoning on the surface. The bowl is white with a slightly speckled inside, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, fusilli, or farfalle will work well and hold the dressing nicely.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and is a great make-ahead side dish for lunches or dinners throughout the week.