Dinner

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 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

ByElla Hart October 28, 2025October 28, 2025

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Introduction

Enjoy the vibrant flavors of Mexican street corn in a delightful pasta salad! This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn, creamy cotija cheese, and a tangy lime dressing for a refreshing and satisfying dish.

The image shows a bowl of spiral pasta mixed with yellow corn kernels and pieces of green avocado, with some small bits of red tomatoes spread throughout. The pasta is creamy and light beige in color, while the corn adds a bright yellow touch. On top, there are fresh green parsley leaves sprinkled evenly, along with some crumbled white cheese and a few cracks of black pepper. The dish is served in a white bowl with a subtle texture, 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 the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down 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 becomes charred and golden, about 8-10 minutes. This will give the salad a nice smoky flavor.
Step 3: With the skillet off the heat, add the chili powder and smoked paprika to the charred corn. Stir well to coat evenly, then allow the mixture to cool slightly before combining with other ingredients.
Step 4: 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 using. Gently toss everything together until well combined. Add extra lime juice if desired for more brightness.
Step 5: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.

Tips & Variations

Use fresh corn when in season for the best flavor, or thaw frozen corn fully before cooking.
Add diced avocado or cherry tomatoes for extra texture and color.
For a spicier kick, keep some jalapeño seeds or add a pinch of cayenne pepper to the dressing.
Substitute cotija cheese with feta if cotija is unavailable.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop well overnight, but the pasta may absorb some dressing as it sits. Stir gently before serving. Reheat is not recommended; serve chilled or at room temperature.