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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: A Creamy Summer Delight

A vibrant Mexican Street Corn Pasta Salad that marries smoky flavors and creamy textures, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces elbow macaroni or penne substitute with whole wheat or gluten-free pasta if desired
For the Corn
  • 2 cups sweet corn kernels use fresh corn in summer, frozen or canned if necessary
  • 2 tablespoons butter can substitute with margarine for lactose-free option
For the Creamy Mixture
  • 1 cup mayonnaise Greek yogurt can be used for a lighter option
  • 1/2 cup crumbled cotija cheese feta can be used as a substitute
For the Flavor
  • 1 tablespoon lime juice use fresh lime juice whenever possible
  • 1 teaspoon chili powder adjust to your spice preference
  • 1 teaspoon smoked paprika regular paprika can be used as a substitute
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Fresh Finish
  • 1/4 cup chopped cilantro leaves substitute with parsley if desired
  • 1 medium jalapeño pepper omit for a milder dish or substitute with bell pepper

Equipment

  • Large pot
  • Skillet
  • mixing bowl
  • measuring cups
  • spatula

Method
 

Cooking Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni or penne, cooking until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add sweet corn kernels, stirring occasionally until beautifully charred, about 8-10 minutes.
  3. Remove the skillet from heat and sprinkle in chili powder and smoked paprika, stirring well to coat the corn. Let the mixture cool slightly.
  4. In a large mixing bowl, combine the cooled pasta, charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and diced jalapeño if using. Gently toss everything together.
  5. Taste the mixture, then season with salt and black pepper as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. After chilling, give the pasta salad a gentle stir and taste again for seasoning. Serve in bowls and garnish with additional cotija cheese and cilantro.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store in an airtight container for up to 4 days; the flavors improve as they sit. For longer storage, freeze without mayonnaise for up to 2 months and add it fresh upon thawing.

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