Perfect Mexican Street Corn Pasta Salad
A summery pasta salad that brings together the vibrant flavors of Mexican street corn—sweet corn, cotija cheese, lime, and spices—perfect for family dinners or potlucks.
Ingredients
Pasta and Corn
- 8 oz elbow macaroni or penne These tiny tubes are perfect for catching every juicy bit of sauce and corn.
- 3 cups sweet corn kernels (fresh or frozen) Brings a lovely crunch that elevates the entire dish.
- 1 pcs jalapeño pepper, seeded and minced (optional) Adds a fragrant kick.
- 3 tbsp butter Adds a rich depth that contrasts beautifully with the acidity from the lime.
Dressing and Seasoning
- 1/2 cup mayonnaise Ties all the flavors together and makes the salad luscious.
- Juice from 1 lime Wakes everything up!
- 1/2 tsp chili powder Gives a festive flair.
- 1/4 tsp smoked paprika Enhances the flavor profile.
Finishing Touches
- 1/4 cup chopped cilantro leaves Brings life and brightness to the plate.
- 1/2 cup crumbled cotija cheese Adds tang and creaminess.
Instructions
Cooking the Pasta
- Boil your pasta until al dente, then drain and set aside.
Cooking the Corn
- Sauté corn and jalapeño in melted butter on medium heat until slightly charred.
Making the Dressing
- Mix mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper in a bowl.
Combining the Salad
- Combine pasta, corn, cilantro, and cotija in a large bowl.
- Pour dressing over the mix, toss gently, and let it chill for half an hour before serving.
Serving
- Give it a final toss, add more cheese if you’re feeling extra indulgent, and dig in!
Notes
Use fresh corn whenever possible for the best flavor. Let mayonnaise come to room temp for better mixing. This pasta salad holds up beautifully in the fridge for 3-5 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 9gFat: 16gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!