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Mexican Street Corn Pasta Salad

Savory Mexican Street Corn Pasta Salad for Summer Gatherings

A delightful Mexican Street Corn Pasta Salad, transforming classic flavors into a creamy side dish perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Elbow Macaroni or Penne Gluten-free pasta optional
For the Corn
  • 2 cups Sweet Corn Kernels Fresh, frozen, or canned
  • 1 tbsp Butter Can substitute olive oil
For the Flavor
  • 1 each Jalapeño Pepper Optional
  • 1/4 cup Chopped Cilantro Leaves Optional
  • 1 cup Cotija Cheese Can replace with feta or omit for vegan
  • 1/2 cup Mayonnaise Greek yogurt can be used
  • 1 each Lime Juice Fresh juice preferred
  • 1 tsp Chili Powder Adjust to taste
  • 1 tsp Smoked Paprika Regular paprika can be substituted

Equipment

  • Large pot
  • skillet
  • Mixing bowl
  • Measuring Spoons
  • colander

Method
 

Cooking Steps
  1. Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water.
  2. In a skillet, melt butter over medium-high heat. Add corn and cook for 8-10 minutes until golden and slightly charred. Stir in chili powder and smoked paprika.
  3. In a mixing bowl, combine pasta and charred corn. Add mayonnaise, lime juice, Cotija cheese, cilantro, and jalapeño, tossing gently.
  4. Taste and adjust flavors with salt, pepper, and lime juice as needed.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Best served cold and can be made a day ahead for optimal flavor melding.

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