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Mexican Street Corn Pasta Salad

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.
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Total Time 25 minutes
Servings: 8
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish the Dish: Toss everything together until all ingredients are evenly coated. Taste and season with salt and pepper as needed.
  6. Chill Before Serving: Cover and refrigerate for at least 30 minutes to let the flavors blend before serving.