Perfect Mexican Street Corn Pasta Salad
A vibrant summer pasta salad celebrating sweet corn, lime, and creamy dressing, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in boiling salted water until al dente. Drain and rinse under cold water.
- Melt butter in a skillet and roast corn until charred, about 7-10 minutes. Season with salt and pepper.
- Whisk together mayonnaise, lime juice, chili powder, and smoked paprika in a bowl; season to taste.
- Combine roasted corn with the dressing, then add to the cooled pasta.
- Mix in cotija cheese, jalapeño, and cilantro; gently fold to combine.
- Refrigerate for 1-2 hours before serving, then stir and garnish with cilantro and lime wedges.
Notes
Best served cold after refrigerating to meld flavors. Great for potlucks and summer BBQs.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg