Description
This Perfect Mexican Street Corn Pasta Salad combines the smoky, charred flavor of sweet corn with creamy cotija cheese, fresh cilantro, and a zesty lime-mayo dressing. This vibrant and refreshing summer salad is easy to make and perfect for potlucks, barbecues, or a quick weeknight side dish. Featuring tender elbow macaroni or penne, charred corn, and a touch of jalapeño for heat, it’s a colorful twist on classic Mexican street corn transformed into a tasty pasta salad.
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 and rinse thoroughly under cold water to stop the cooking process and cool it completely. Set aside.
- Char the Corn: Melt 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 process imparts a smoky flavor essential for the salad.
- Season the Charred Corn: With the skillet off the heat, sprinkle chili powder and smoked paprika over the corn. Stir well to evenly coat the corn with spices. Allow the mixture to cool slightly before proceeding.
- Mix Pasta Salad Ingredients: In a large 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 all ingredients until fully combined. Adjust lime juice to taste for brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy this fresh, flavorful pasta salad.
Notes
- Use fresh corn for the best flavor; if using frozen, thaw completely before cooking.
- Char the corn carefully to avoid burning; you want a nice golden color with some smoky spots.
- Adjust the amount of jalapeño based on your preferred spice level or omit for milder taste.
- This salad can be made a day ahead and stored in the refrigerator to deepen the flavors.
- Substitute cotija cheese with feta if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, pasta salad, cotija cheese, charred corn, summer salad, jalapeño, lime dressing
