Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad combines the smoky charred flavor of sweet corn with creamy cotija cheese, zesty lime dressing, and tender pasta for a vibrant, refreshing side or light meal. Inspired by classic Mexican street corn, this salad is quick to prepare and packed with bright, bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 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 package instructions until al dente. Drain the pasta, rinse thoroughly under cold water to stop the cooking process and cool it 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 imparts a smoky flavor to the corn.
- Season the Charred Corn: Remove the skillet from heat, then add chili powder and smoked paprika to the corn. Stir well to coat evenly. Allow the mixture to cool slightly before combining with other ingredients.
- Mix Pasta Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss until well combined. Add extra lime juice for more brightness if desired.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled and enjoy.
Notes
- You can use fresh or frozen corn kernels depending on availability.
- For a spicier kick, leave some seeds in the jalapeño or add more chili powder.
- Substitute cotija cheese with feta if unavailable, though the flavor will slightly differ.
- Refrigerate leftovers tightly covered; best consumed within 2 days.
- Adding extra lime juice just before serving brightens the flavors.
Keywords: Mexican street corn pasta salad, elote pasta salad, corn pasta salad, cotija cheese pasta salad, summer pasta salad, smoky corn salad
