Description
A bold and creamy Mexican Street Corn Pasta Salad made with charred corn, cotija cheese, chili-lime mayo, and fresh cilantro. Perfect for cookouts or make-ahead lunches.
Ingredients
8 ounces pasta (elbow macaroni or penne)
3 tablespoons butter
3 cups corn kernels (fresh or frozen)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Juice of 1 lime
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
1/4 cup finely chopped cilantro
Salt and pepper to taste
1 jalapeño, seeded and finely chopped (optional)
Instructions
1. Cook pasta until al dente. Rinse under cold water to cool.
2. In a skillet, melt butter. Add corn and cook until charred, 8-10 minutes.
3. Stir chili powder and smoked paprika into corn. Remove from heat.
4. In a bowl, mix cooled pasta, corn, lime juice, mayo, cotija, cilantro, jalapeño.
5. Toss everything to combine. Add salt and pepper to taste.
6. Chill at least 30 minutes before serving.
Notes
For extra flavor, use grilled corn cut off the cob.
You can substitute feta cheese if cotija isn’t available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg