Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a zesty, creamy, and irresistible fusion of elote-inspired flavors with tender pasta, lime, cotija, and chili spices. Bursting with color and bold taste, it's a versatile crowd-pleaser perfect for gatherings, meals, or flavorful summer sides.
Ingredients
- 8 ounces pasta such as elbow macaroni or penne
- 3 tablespoons butter
- 3 cups corn kernels either fresh or frozen
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro finely chopped
- Salt and pepper to taste
- 1 jalapeño seeded and finely chopped (optional)
Instructions
- Cook the Pasta: Prepare the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- Char the Corn: In a large skillet over medium heat, melt the butter. Add the corn and cook, stirring occasionally, until it becomes golden and slightly charred, about 8 to 10 minutes.
- Add Seasonings: Sprinkle the chili powder and smoked paprika over the charred corn, stirring well to coat. Remove the skillet from the heat and allow the corn to cool slightly.
- Mix the Salad: In a large mixing bowl, combine the cooled pasta with the seasoned corn. Add the lime juice, mayonnaise, crumbled cotija cheese, chopped cilantro, and jalapeño if using.
- Finish the Dish: Toss everything together until all ingredients are evenly coated. Taste and season with salt and pepper as needed.
- Chill Before Serving: Cover and refrigerate for at least 30 minutes to let the flavors blend before serving.