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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad combines sweet corn, jalapeño, and a zesty dressing for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 people
Calories 280 kcal

Equipment

  • Pot
  • Mixing bowl

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 tablespoon butter
  • ¼ cup chopped cilantro leaves
  • ½ cup crumbled cotija cheese

For the Dressing

  • ½ cup mayonnaise
  • 1 lime Juice from 1 lime
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions
 

  • Cook the macaroni or penne according to package instructions. Drain and set aside.
  • In a large mixing bowl, combine the corn, jalapeño, butter, cilantro, and cotija cheese.
  • Add the cooked pasta to the bowl and mix gently.
  • In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper.
  • Pour the dressing over the pasta salad and mix until well combined.
  • Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad is great for summer gatherings. Feel free to adjust the spice level by adding more or less jalapeño.
Keyword corn salad, Mexican Street Corn Pasta Salad, Pasta Salad, summer salad