I love this Perfect Mexican Street Corn Pasta Salad because it hits sweet, tangy, and smoky notes in every bite. I make it for picnics and weeknights, and it always disappears fast.
What You’ll Need
- 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
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
My Trusted Kitchen Tools
I use a medium pot for pasta, a large skillet for corn, and a big bowl to mix the salad. A slotted spoon, tongs, and a sharp knife make prep easy. I like a microplane for zest and a citrus squeezer for the lime.
Bringing It All Together
- Cook the pasta in salted water until al dente and drain.
- Cool the pasta under cold water and set aside.
- Heat butter in a skillet over medium-high heat.
- Add corn and jalapeño and cook until the corn chars a bit.
- Stir the corn off the heat and let it cool slightly.
- In a bowl, mix mayonnaise, lime juice, cotija, chili powder, smoked paprika, salt, and pepper.
- Add the warm corn to the sauce and toss to coat.
- Add pasta and cilantro and mix until everything is combined.
- Chill or serve warm and top with extra cotija and cilantro.
Making It Your Own (Swaps & Ideas)
I like to swap mayo for Greek yogurt for a lighter bite. For a dairy-free plate, skip cotija and use a sprinkle of toasted pepitas. If you want a lighter take, see my lighter street corn pasta idea here: healthy street corn pasta salad swaps.
How We Love to Serve It
We serve this pasta salad warm or cold alongside grilled chicken or tacos. For a pure street corn vibe, try it with the flavors of classic elote as a side, see my take on classic Mexican street corn for ideas: classic Mexican street corn.
A Few Tips For Success
Salt the pasta water well so the pasta has flavor. Char the corn just enough so you get some brown bits. Taste the sauce before you mix and adjust lime, salt, or chili to your liking.
Saving Some For Later
Store leftovers in an airtight container in the fridge for up to three days. The pasta will soak up some dressing, so stir well and add a splash of lime or a bit more mayo before serving.
From My Kitchen to Yours
I hope this Perfect Mexican Street Corn Pasta Salad becomes a weeknight favorite for you like it is for us. I make it when friends come over and when we need a bright dish that feeds a crowd.
Your Questions, Answered
Can I make Perfect Mexican Street Corn Pasta Salad ahead?
Yes. Make it the day before and chill. Stir well before serving and add a little lime or mayo if it seems dry.
Can I use canned corn in Perfect Mexican Street Corn Pasta Salad?
You can. Drain and pat it dry, then sauté in butter to get a bit of color and more flavor.
Is Perfect Mexican Street Corn Pasta Salad spicy?
It can be mild. Use less jalapeño or skip it to keep the heat low. Add more if you like spice.
Print
Perfect Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful pasta salad featuring sweet corn, tangy lime, and smoky flavors perfect for picnics and weeknight dinners.
Ingredients
- 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
- 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 in salted water until al dente and drain.
- Cool the pasta under cold water and set aside.
- Heat butter in a skillet over medium-high heat.
- Add corn and jalapeño and cook until the corn chars a bit.
- Stir the corn off the heat and let it cool slightly.
- In a bowl, mix mayonnaise, lime juice, cotija, chili powder, smoked paprika, salt, and pepper.
- Add the warm corn to the sauce and toss to coat.
- Add pasta and cilantro and mix until everything is combined.
- Chill or serve warm and top with extra cotija and cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Stir well and add a splash of lime or more mayo before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, Mexican salad, summer salad, quick recipe