Description
This Perfect Mexican Street Corn Pasta Salad combines the smoky, charred flavor of traditional Mexican street corn with tender pasta, creamy dressing, and fresh herbs for a vibrant and delicious side dish or light meal. It features sweet corn kernels charred in butter, tossed with elbow macaroni or penne, cotija cheese, cilantro, and a zesty mayonnaise-lime dressing, optionally spiced with jalapeño for a kick.
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 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.
- 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 that defines the salad.
- Season the Charred Corn: With the skillet off the heat, add chili powder and smoked paprika to the charred corn. Stir well to coat the corn evenly with the spices. 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, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss all ingredients until well combined. Adjust with extra lime juice if desired for brightness.
- Season, Chill, and Serve: 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 beautifully. Serve chilled and enjoy this flavorful Mexican-inspired pasta salad.
Notes
- Use fresh corn kernels for best flavor, but frozen corn works well too.
- Adjust the amount of jalapeño based on your preferred spice level.
- Charring the corn in butter gives a rich, smoky flavor essential to the dish.
- Allowing the salad to chill enhances the melding of flavors.
- Cotija cheese provides an authentic salty creaminess; feta can be substituted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn salad, creamy pasta salad, Mexican salad recipe
