Mexican Street Corn Pasta Salad
A delightfully fresh and creamy pasta salad with sweet corn, tender pasta, and zesty lime, perfect for summer barbecues or family dinners.
Ingredients
Pasta and Base Ingredients
- 8 oz elbow macaroni or penne Use your preferred pasta type.
- 3 cups sweet corn kernels Can be fresh or frozen.
- 1 jalapeño pepper, seeded and minced Optional for added heat.
- 3 tbsp butter For sautéing the corn.
Creamy Dressing and Flavorings
- 1/4 cup chopped cilantro leaves Fresh cilantro adds flavor.
- 1/2 cup crumbled cotija cheese Can substitute with feta.
- 1/2 cup mayonnaise Adds creaminess.
- Juice from 1 lime Fresh lime juice for zest.
- 1/2 tsp chili powder For flavor enhancement.
- 1/4 tsp smoked paprika Adds smokiness.
- Salt and black pepper To taste.
Instructions
Preparation
- Cook the pasta according to package directions, then drain and let it cool.
- In a pan, melt the butter over medium heat, then add the sweet corn and sauté for about 5-7 minutes until tender.
- In a large bowl, combine the cooled pasta, corn mixture, jalapeño, cilantro, cotija cheese, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
- Mix everything well until evenly combined.
- Chill in the fridge for at least 30 minutes before serving to let the flavors meld.
Notes
For best taste, serve chilled. Salad flavors meld together beautifully after a night in the fridge. Store leftovers in an airtight container for up to 3 days.