Easy Mexican Street Corn Pasta Salad: Creamy, Zesty, and Irresistible
Experience the delightful fusion of Mexican street food and classic pasta salad with this easy-to-follow recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 8 ounces pasta (elbow macaroni or penne)
- 3 tablespoons butter
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large skillet, melt butter over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
3. Stir in chili powder and smoked paprika with the charred corn. Remove from heat and let cool slightly.
4. In a large bowl, mix the cooled pasta and corn mixture. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using.
5. Toss all ingredients until well combined. Season with salt and pepper to taste.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra flavor, consider adding a splash of hot sauce or a pinch of cayenne pepper.
If using frozen corn, make sure it’s fully thawed before cooking.
This salad is best served cold and can be made a day ahead for convenience.
Feel free to substitute cotija with feta cheese if cotija is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Find it online: https://paulakitchen.com/easy-mexican-street-corn-pasta-salad/