Perfect Mexican Street Corn Pasta Salad Recipe
Introduction
Perfect Mexican Street Corn Pasta Salad is a flavorful twist on classic pasta salad, inspired by the vibrant flavors of Mexican street corn. This dish combines smoky charred corn, creamy dressing, and zesty lime for a refreshing and satisfying side or light meal.
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
- Step 1: 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 it thoroughly under cold water to stop the cooking process and cool it down completely. Set aside.
- Step 2: Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This step adds a smoky flavor to the salad.
- Step 3: Remove the skillet from heat and sprinkle chili powder and smoked paprika over the charred corn. Stir well to coat the corn evenly, then let the mixture cool slightly.
- Step 4: In a large mixing bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss everything together until well combined. Add extra lime juice if you prefer a brighter flavor.
- Step 5: Season the salad with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
Tips & Variations
- Use fresh corn for the best flavor, but frozen works well in a pinch—just thaw before cooking.
- Add diced avocado as a garnish for a creamy texture contrast.
- If you like a spicier salad, leave the jalapeño seeds in or add a pinch of cayenne pepper to the dressing.
- For a dairy-free version, substitute cotija cheese with a vegan cheese or omit it altogether.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Gently stir before serving. It is best enjoyed chilled, and if the salad thickens after chilling, you can add a little extra lime juice or mayonnaise to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, this salad benefits from sitting in the fridge for at least 30 minutes to allow the flavors to meld. It can be made up to one day in advance for the best taste and texture.
Can I use other types of pasta?
Absolutely! Elbow macaroni and penne are recommended because they hold the dressing well, but other short pasta shapes like rotini or shells will also work nicely.
Print
Perfect Mexican Street Corn Pasta Salad Recipe
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Perfect Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining al dente pasta with smoky charred corn, creamy cotija cheese, and a zesty lime-mayo dressing. Inspired by Mexican street corn, this salad offers a refreshing and slightly spicy kick, making it perfect for summer gatherings, potlucks, or as a colorful side dish.
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 and Cool 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. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it completely. Set aside.
- Char the Corn: Melt butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This adds a smoky flavor essential to the dish.
- Season the Charred Corn: Remove the skillet from heat. Add chili powder and smoked paprika to the corn and stir well to coat evenly. Allow the mixture to cool slightly before using.
- Mix Pasta Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño if using. Gently toss everything until well blended. Add extra lime juice if preferred for brightness.
- Season, Chill, and Serve: Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled and enjoy this fresh take on street corn pasta salad.
Notes
- The jalapeño pepper is optional and can be adjusted based on your preferred spice level.
- Using fresh corn kernels will yield the best flavor, but frozen corn works well too.
- Rinsing the cooked pasta under cold water is crucial to stop cooking and prevent stickiness.
- This salad can be garnished with avocado slices for extra creaminess and freshness.
- Refrigerate leftovers in an airtight container and consume within 2 days for best taste.
- Prep Time: 24 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, Elbow macaroni salad, Charred corn salad, Cotija cheese pasta salad, Lime mayonnaise dressing, Vegetarian pasta salad
