Description
Bright, smoky, and creamy — this pasta salad borrows all the best parts of Mexican street corn and tosses them with tender pasta for an easy, crowd-friendly side.
Ingredients
Scale
Pasta salad:
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (use fresh or thawed frozen)
- 1 jalapeño, seeds removed and finely chopped (optional)
- 3 tbsp butter (or olive oil for a dairy-free option)
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese (or queso fresco/feta)
Dressing:
- 1/2 cup mayonnaise (or half mayo + half Greek yogurt)
- Juice of 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package timing. Drain and run under cold water to cool and stop the cooking. Shake off excess water and transfer to a big mixing bowl.
- Char the corn. Heat the butter in a large skillet over medium-high heat. Add the corn in a single layer and let it sit undisturbed for a minute so some kernels brown. Stir occasionally and cook until you see golden, slightly blistered spots — roughly 8–10 minutes. Remove the pan from heat.
- Season the corn. While the skillet is off the burner, stir in the chili powder and smoked paprika so the spices cling to the hot corn. Let the corn cool slightly before using.
- Make the dressing. Whisk together the mayonnaise, lime juice, chili powder (if you want extra heat, add more), smoked paprika, salt and pepper in a small bowl. Taste and tweak — add more lime for brightness or a pinch more chili for warmth.
- Combine everything. Add the charred corn, crumbled cotija, chopped cilantro, and jalapeño (if using) to the bowl with the cooled pasta. Pour the dressing over the salad and gently fold until every noodle gets a bit of that creamy, tangy coating.
- Chill and serve. Cover and refrigerate for at least 30 minutes so the flavors meld. Give it a final toss, adjust seasoning if needed, sprinkle extra cotija and cilantro on top, and serve chilled or slightly cool.
Notes
- Don’t overcook the pasta — you want a little bite because the salad softens as it rests.
- Pat frozen corn dry before charring to avoid watering down the salad.
- Make it vegan by swapping butter for oil, mayo for vegan mayo, and leaving out the cheese (or use nutritional yeast).