Street Corn Pasta Salad Recipe
Street Corn Pasta Salad is a vibrant and flavorful dish combining tender pasta with sweet corn, creamy cotija cheese, and a zesty lime and chili dressing. This refreshing salad blends traditional Mexican street corn flavors with a satisfying pasta base, making it perfect for warm-weather meals or as a lively side dish for barbecues and picnics.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Pasta and Corn
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
Seasonings and Mix-ins
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
Dressing and Spices
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool slightly.
- Prepare the corn: In a large skillet, melt the butter over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until slightly charred and tender, about 5-7 minutes. Remove from heat and let it cool.
- Mix the dressing: In a large bowl, combine the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper. Whisk until smooth and well blended.
- Combine ingredients: Add the cooked pasta, charred corn, minced jalapeño, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Toss gently to combine all the flavors evenly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a flavorful side dish or light main course.
Notes
- This salad tastes best when chilled for at least 30 minutes before serving.
- For a spicier kick, include the seeds of the jalapeño or add extra chili powder to taste.
- Fresh corn can be substituted with frozen corn; just thaw and drain before cooking.
- Optional toppings include a sprinkle of extra cotija cheese or a drizzle of hot sauce for added flavor.
- Can be made a few hours ahead and stored in the refrigerator in an airtight container.
Keywords: street corn pasta salad, Mexican pasta salad, cotija cheese salad, summer pasta salad, corn salad, jalapeño pasta salad
Find it online: https://bitesizedbenny.com/street-corn-pasta-salad-recipe/
