Perfect Mexican Street Corn Pasta Salad Recipe

Introduction

This Perfect Mexican Street Corn Pasta Salad combines the vibrant flavors of traditional street corn with creamy, tangy pasta for a delightful, easy-to-make side dish. It’s a crowd-pleaser that’s perfect for summer barbecues or weeknight dinners.

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: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside to cool.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the corn kernels and jalapeño (if using) and sauté until the corn is slightly charred and tender, about 5-7 minutes. Remove from heat.
3. Step 3: In a large mixing bowl, combine the cooked pasta, sautéed corn and jalapeño, chopped cilantro, cotija cheese, mayonnaise, lime juice, chili powder, and smoked paprika. Stir until evenly mixed.
4. Step 4: Season with salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Step 5: Serve cold or at room temperature, garnished with extra cilantro or cheese if desired.

Tips & Variations

• For a smoky flavor, grill the corn instead of sautéing it in butter.
• Substitute Greek yogurt for mayonnaise for a lighter dressing.
• Add chopped avocado or diced red bell pepper for extra texture and color.
• If cotija cheese is unavailable, feta can be a suitable alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. This salad is best enjoyed cold or at room temperature and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this salad?

Yes, frozen corn works well. Just thaw and drain it before sautéing to avoid excess moisture.

Is this salad suitable for a make-ahead dish?

Absolutely! The flavors develop nicely after resting in the fridge for at least 30 minutes, making it perfect for preparing in advance.

Perfect Mexican Street Corn Pasta Salad Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Perfect Mexican Street Corn Pasta Salad combines tender elbow macaroni with sweet corn, creamy mayonnaise, tangy lime juice, and a sprinkle of cotija cheese for a deliciously vibrant and creamy dish. Enhanced with smoky chili powder, fresh cilantro, and optional jalapeño for a mild kick, this salad is a flavorful, easy-to-make side perfect for barbecues, picnics, or casual dinners.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Corn

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)

Flavoring and Dressing

• 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. Cook the Pasta: 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, typically about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Prepare the Corn: In a large skillet over medium heat, melt the butter. Add the sweet corn kernels and sauté for about 5-7 minutes until the corn is tender and slightly charred for added flavor. Remove from heat and let cool slightly.
3. Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, sautéed corn, minced jalapeño (if using), chopped cilantro, and crumbled cotija cheese.
4. Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth and well combined.
5. Toss the Salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning if necessary.
6. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold or at room temperature as a flavorful side dish.

Notes

• For added spice, keep some of the jalapeño seeds in or add a pinch of cayenne pepper to the dressing.
• Fresh corn gives the best flavor, but frozen corn works well and is convenient all year round.
• To make it vegetarian, ensure the cotija cheese is made without animal rennet.
• This salad can be made a day ahead and stored covered in the refrigerator.
• If you prefer a lighter version, substitute mayonnaise with Greek yogurt.

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