Description
Delicious Perfect Mexican Street Corn Pasta Salad combines smoky charred sweet corn, tender pasta, and a creamy, tangy dressing with a hint of chili and lime. This refreshing and vibrant salad is easy to prepare and perfect for gatherings or as a side dish.
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 and Seasoning:
- 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 Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni or penne and cook according to package instructions until al dente. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta. Set aside.
- Char the Corn: Melt butter in a large skillet over medium heat. Add sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This adds a smoky flavor to the salad.
- Season the Charred Corn: Remove skillet from heat. Add chili powder and smoked paprika to the corn, stirring well to coat evenly. Allow the corn mixture to cool slightly before mixing.
- Mix Salad Ingredients: In a large mixing bowl, combine the cooked, cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if desired. Gently toss until all ingredients are well combined. Add extra lime juice if you want more brightness.
- Season, Chill and Serve: Add salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Serve chilled and enjoy.
Notes
- For an extra creamy texture, you can add a little more mayonnaise or a touch of sour cream.
- Avocado slices can be added as a garnish for extra creaminess and flavor.
- Use fresh corn when in season for best flavor, but frozen corn works well too.
- Adjust the amount of jalapeño based on your spice preference or omit it entirely.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- Prep Time: 24 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, mexican pasta salad, charred corn salad, cotija cheese salad, summer pasta salad
