Dinner

Perfect Mexican Street Corn Pasta Salad Recipe

Name: Perfect Mexican Street Corn Pasta Salad Recipe
Prep time: 24 min
Cook time: 20 min
Total time: 44 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 December 15, 2025December 15, 2025

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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, flavorful side dish that’s easy to prepare and perfect for warm weather gatherings or weeknight meals.

A white bowl filled with twisted purple pasta spirals mixed with yellow corn kernels forming the base layer. On top are scattered chunks of bright green avocado and small pieces of red tomato. The dish is sprinkled with white crumbled cheese and fresh green cilantro leaves. The entire mixture looks creamy and slightly glistening, with a light dusting of black pepper. The bowl is set 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)
3 tbsp butter
1/2 tsp chili powder
1/4 tsp smoked paprika
1/2 cup mayonnaise
Juice from 1 lime
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro leaves
1 jalapeño pepper, seeded and minced (optional)
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 package instructions until al dente. Drain and rinse the pasta thoroughly under cold water to stop cooking and cool it completely. Set aside.
Step 2: 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, to develop a smoky flavor.
Step 3: Remove the skillet from heat. Add chili powder and smoked paprika to the charred corn, stirring well to coat evenly. Let the mixture cool slightly.
Step 4: In a large bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss to combine.
Step 5: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Tips & Variations

Add extra lime juice for more brightness and acidity.
Garnish with sliced avocado for a creamy texture.
Use fire-roasted corn for an even smokier flavor if fresh corn is unavailable.
Adjust jalapeño quantity or omit it to control the heat level.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of lime juice if needed. It’s best enjoyed chilled.