Perfect Mexican Street Corn Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Toss the Salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly. Taste and adjust seasoning if necessary.
- 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
