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Mexican Street Corn Pasta Salad

Delightful Mexican Street Corn Pasta Salad for Summer Fun

This Mexican Street Corn Pasta Salad is a quick, flavorful dish perfect for summer gatherings, combining smoky corn, zesty lime, and creamy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 2 cups Elbow Macaroni or Penne Gluten-free pasta can be swapped if needed.
For the Charred Corn
  • 2 cups Sweet Corn Kernels Fresh corn is best when available.
  • 2 tablespoons Butter Olive oil can be a lighter alternative.
For the Flavor Boosters
  • 1 medium Jalapeño Pepper Omit for a milder salad.
  • 1 cup Chopped Cilantro Leaves Parsley can be used as a substitute.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Smoked Paprika Cayenne pepper is a substitute for spiciness.
For the Creamy Dressing
  • 1 cup Mayonnaise Greek yogurt offers a lighter option.
  • 1 tablespoon Lime Juice Fresh is key for a zesty kick.
  • 1 cup Crumbled Cotija Cheese Feta cheese can be a substitute.
For Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.

Equipment

  • Large pot
  • Skillet
  • Colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a vigorous boil over high heat. Add elbow macaroni or penne and cook according to package instructions until al dente, usually around 8-10 minutes. Drain in a colander and rinse under cold water.
  2. In a skillet, melt about 2 tablespoons of butter over medium heat. Add sweet corn kernels, cooking for about 8-10 minutes, until charred and golden brown.
  3. Once the corn is charred, stir in chili powder and smoked paprika, blending well with the corn and allowing to cool before combining with pasta.
  4. In a mixing bowl, combine the cooled pasta, charred corn mixture, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and diced jalapeño. Toss gently.
  5. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This salad can be made a day in advance and is best served chilled. If it feels dry after storage, refresh with a splash of lime juice.

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