Description
This Perfect Mexican Street Corn Pasta Salad combines the smoky sweetness of charred corn with creamy mayonnaise, zesty lime juice, and crumbly cotija cheese for a vibrant and flavorful dish. Enhanced with chili powder, smoked paprika, and fresh jalapeño, this chilled salad is perfect for summer gatherings or as a refreshing side dish.
Ingredients
Scale
For the Pasta Salad:
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
- 1 jalapeño pepper, seeded and minced (optional)
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 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 the cooking and cool it 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 is charred and golden, about 8-10 minutes. This step imparts a smoky flavor to the salad.
- Season the Corn: With the skillet off the heat, add chili powder and smoked paprika to the charred corn. Stir well to coat the corn evenly and let the mixture cool slightly.
- Combine the Salad: In a large mixing bowl, combine the cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if desired. Gently toss to blend all ingredients well. Optionally, add extra lime juice for more brightness.
- Season and Chill: 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. Serve chilled and enjoy.
Notes
- Char the corn carefully to avoid burning but ensure a smoky flavor.
- Adjust the amount of jalapeño according to your heat preference or omit if preferred mild.
- Extra lime juice brightens the flavors—feel free to add more if desired.
- This salad can be prepared a day ahead and kept refrigerated.
- Avocado slices can be added as a garnish for additional creaminess and flavor.
- Prep Time: 24 minutes
- Cook Time: 24 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, charred corn pasta salad, cotija cheese pasta salad, smoky corn salad, summer pasta salad
