Perfect Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad is bursting with flavor—charred corn, creamy dressing, cotija cheese, and pasta tossed together for the ultimate summer side.
- Prep Time: 24 minutes
- Cook Time: 48 minutes
- Total Time: 1 hour 12 minutes
- Yield: 4 servings
- Category: Side Dish, Salad
- Method: Stovetop, No-Bake
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian
Ingredients
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
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Char the Corn: In a large skillet, melt butter over medium heat. Add corn and cook for 8–10 minutes until charred and golden. Remove from heat and stir in chili powder and smoked paprika to coat evenly. Let cool slightly.
Mix the Salad: In a large bowl, combine cooled pasta, seasoned corn, mayonnaise, lime juice, Cotija cheese, chopped cilantro, and minced jalapeño (if using). Gently toss until well combined.
Chill and Serve: Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
Add more lime juice for extra brightness.
Substitute Cotija with feta if needed.
Can be made ahead and stored in the fridge for up to 2 days.
Great as a side for grilled meats or tacos!
Find it online: https://elladishes.com/perfect-mexican-street-corn-pasta-salad/
