Perfect Mexican Street Corn Pasta Salad Recipe

Introduction

This Perfect Mexican Street Corn Pasta Salad combines the smoky, tangy flavors of classic street corn with the satisfying bite of pasta. It’s a vibrant, easy-to-make dish that’s perfect for potlucks, picnics, or a refreshing side any day of the week.

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

1. 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 thoroughly under cold water to cool. Set aside.
2. Step 2: Melt the 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, for a smoky flavor.
3. Step 3: Remove the skillet from heat. Stir in the chili powder and smoked paprika until the corn is evenly coated. Let the mixture cool slightly before combining with other ingredients.
4. Step 4: In a large mixing bowl, combine the cooked pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Toss gently until everything is well mixed. Add extra lime juice if desired for brightness.
5. Step 5: Season with salt and black pepper to taste. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Tips & Variations

• Use fresh corn when in season for the best flavor, but frozen works well too.
• For a creamier dressing, mix in a little sour cream with mayonnaise.
• Add diced red bell pepper for extra color and crunch.
• Omit jalapeño or substitute with a milder pepper to adjust heat levels.
• Use feta cheese as a substitute if cotija is unavailable.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, gently stir and add a splash of lime juice or mayonnaise if it seems dry. It’s best enjoyed chilled but can be served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it before cooking. It may not char quite as well as fresh corn, but it still adds great flavor.

How long can I make this pasta salad ahead of time?

You can prepare the salad up to a day in advance. Chilling it for at least 30 minutes allows the flavors to meld together beautifully. Beyond 3 days, the pasta may become soggy.

Perfect Mexican Street Corn Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

This Perfect Mexican Street Corn Pasta Salad combines smoky charred corn, creamy cotija cheese, and zesty lime dressing tossed with tender elbow macaroni or penne. Inspired by classic Mexican street corn flavors, this vibrant pasta salad is a refreshing and flavorful side dish perfect for picnics, barbecues, or any casual meal.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

1. Cook and Cool the Pasta: Bring a large pot of salted water to a boil, then add the macaroni or penne. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool completely. Set aside.
2. 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, imparting a smoky flavor.
3. Season the Charred Corn: Remove skillet from heat, then sprinkle chili powder and smoked paprika over the corn. Stir well to evenly coat the kernels, then let cool slightly.
4. 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, and minced jalapeño if desired. Gently toss everything until fully combined. For extra brightness, add a little more lime juice.
5. Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to blend the flavors. Serve chilled and enjoy this flavorful, creamy Mexican street corn pasta salad.

Notes

• The jalapeño is optional and can be omitted for a milder flavor.
• Use fresh corn when in season for the best flavor, otherwise frozen corn works well.
• Rinsing the pasta under cold water stops cooking and prevents it from sticking together.
• Adjust lime juice and seasoning according to your taste preferences.

Keywords: Mexican street corn salad, pasta salad, charred corn, cotija cheese, summer salad, easy side dish