Perfect Mexican Street Corn Pasta Salad for Summer Bliss Recipe
A vibrant and creamy Mexican Street Corn Pasta Salad perfect for summer gatherings. This dish combines tender pasta with charred sweet corn, zesty lime, smoky spices, and tangy cotija cheese, resulting in a flavorful and refreshing side dish that pairs wonderfully with any BBQ or picnic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 ounces Elbow Macaroni or Penne (Use whole wheat for a healthier option)
Corn and Spices
- 2 cups Sweet Corn Kernels (Fresh is best, but frozen is a good substitute)
- 2 tablespoons Butter (Can substitute with olive oil for a lighter option)
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika (Regular paprika can be used if unavailable)
Salad Mix
- 1 medium Jalapeño Pepper (optional) (Adjust according to spice preference)
- 1 cup Mayonnaise (Greek yogurt can be a lighter alternative)
- 2 tablespoons Lime Juice (Lemon juice can be used as a substitute)
- 1/2 cup Cilantro Leaves (Can substitute with parsley)
- 1 cup Cotija Cheese (Feta cheese is a good substitute)
- Salt to taste
- Black Pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your elbow macaroni or penne and cook until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool, preventing further cooking.
- Char the Corn: In a skillet, melt the butter over medium-high heat. Add sweet corn kernels and cook for 8-10 minutes, stirring occasionally, until charred and golden. Stir in the chili powder and smoked paprika, then remove from heat and let cool.
- Mix the Salad: In a large mixing bowl, gently fold together the cooked pasta, charred corn, mayonnaise, lime juice, cotija cheese, cilantro leaves, and jalapeño (if using). Ensure everything is evenly mixed to distribute flavors.
- Season: Taste your salad and adjust seasoning by adding salt and black pepper as needed.
- Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld beautifully before serving.
Notes
- You can substitute whole wheat pasta for a healthier twist.
- If fresh corn isn’t available, frozen corn is a great alternative.
- For a lighter version, use olive oil instead of butter and Greek yogurt instead of mayonnaise.
- Adjust the jalapeño amount based on your preferred spice level or omit it for a milder salad.
- Cilantro can be swapped with parsley if preferred or unavailable.
- Cotija cheese can be replaced with feta cheese for a similar tangy flavor.
- Refrigerate the salad for at least 30 minutes to enhance the flavors.
Keywords: Mexican street corn pasta salad, elote pasta salad, summer pasta salad, charred corn pasta, cotija cheese salad