Description
Mexican Street Corn Pasta Salad is a bold and creamy pasta salad inspired by classic elote, perfect for potlucks, BBQs, or summer meals.
Ingredients
For the Pasta Salad:
- 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 cilantro leaves
- 1/2 cup crumbled cotija cheese
For the Dressing:
- 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 pasta until al dente, then rinse with cold water.
- In a skillet, melt butter and sauté corn for 5–7 minutes until lightly charred. Add jalapeño in the last 2 minutes. Let cool.
- In a bowl, whisk mayo, lime juice, chili powder, smoked paprika, salt, and pepper.
- In a large bowl, combine pasta, corn mixture, cilantro, and half of the cotija. Add dressing and mix well.
- Top with remaining cheese and garnish with more cilantro or lime wedges before serving.
Notes
- Use grilled corn for even more smoky flavor.
- Substitute feta or Parmesan if cotija isn’t available.
- Chill before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes