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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 refreshing and flavorful dish, perfect for summer gatherings and cookouts.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 ounces Elbow Macaroni or Penne Gluten-free pasta can be used if needed.
For the Charred Corn
  • 2 cups Sweet Corn Kernels Use fresh corn 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.
  • 1/4 cup Chopped Cilantro Leaves Parsley can be used instead.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Smoked Paprika Cayenne can be used for a spicier flavor.
For the Creamy Dressing
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter option.
  • 2 tablespoons Lime Juice Fresh is key for a zesty kick.
  • 1/2 cup Crumbled Cotija Cheese Feta cheese can also be used.
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 the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
  2. In a skillet, melt about 2 tablespoons of butter over medium heat. Once melted, add the sweet corn kernels and cook for about 8-10 minutes, until the corn is charred and golden brown.
  3. Once the corn is charred, remove the skillet from heat. Quickly stir in chili powder and smoked paprika, ensuring the spices blend well with the corn.
  4. In a large mixing bowl, combine the cooled pasta, charred corn mixture, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and diced jalapeño, if using. Gently toss all ingredients together.
  5. Taste your mixture and season with salt and black pepper. Cover the bowl and refrigerate for at least 30 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

This salad is perfect for prepping a day in advance. The flavors deepen and improve over time. Refrigerate for at least 30 minutes before serving to allow flavors to meld beautifully.

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