Perfect Mexican Street Corn Pasta Salad Recipe
This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn with creamy mayonnaise, zesty lime juice, and crumbled cotija cheese for a vibrant and flavorful side dish. Featuring tender elbow macaroni or penne tossed with fresh herbs, spices, and an optional kick of jalapeño, this salad is easy to prepare and perfect for potlucks, picnics, or summer barbecues.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or penne
- Salt and black pepper, to taste
Charred Corn
- 3 cups sweet corn kernels (fresh or frozen)
- 3 tbsp butter
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
Salad Dressing and Mix-ins
- 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
- 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 thoroughly under cold water to stop cooking and cool 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 adds a smoky flavor to the salad.
- Season the Charred Corn: Remove skillet from heat. Sprinkle chili powder and smoked paprika over the corn and stir well to coat evenly. Allow the mixture to cool slightly before combining with other ingredients.
- Mix Pasta Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss until well combined. Add extra lime juice for more brightness if desired.
- 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 flavors to meld. Serve chilled and enjoy.
Notes
- You can use fresh or frozen corn kernels; just thaw frozen corn before charring.
- For a spicier kick, keep some of the jalapeño seeds or add more chili powder.
- Cotija cheese can be substituted with feta if unavailable.
- This salad can be made a few hours ahead and kept refrigerated for up to 2 days.
- For a dairy-free version, use vegan mayonnaise and omit the cheese.
Keywords: Mexican street corn pasta salad, elote pasta salad, charred corn pasta, summer salad, creamy pasta salad, Mexican salad
