Description
The perfect blend of Southwestern flavors, this Perfect Mexican Street Corn Pasta Salad is a summertime staple that’s sure to delight your taste buds. Inspired by the classic Mexican street food elote, this pasta salad features charred sweet corn, crumbled cotija cheese, and a tangy lime-infused dressing – all tossed with tender macaroni for a satisfying and flavor-packed dish.
Ingredients
- 8 ounce elbow macaroni
- 3 cup sweet corn kernels
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tablespoon butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
1. First, let’s get the pasta cooked to perfection. Bring a large pot of salted water to a boil, then add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta, rinse it under cold water, and set it aside to cool completely.
2. Next, it’s time to char the sweet corn. Melt the butter in a large skillet over medium heat, then add the corn kernels. Cook, stirring occasionally, until the corn becomes beautifully charred and golden, about 8-10 minutes. This step infuses the salad with a delightful smoky flavor.
3. With the skillet off the heat, stir in the chili powder and smoked paprika to coat the charred corn. Let the seasoned corn cool slightly before adding it to the pasta.
4. In a large mixing bowl, combine the cooked and cooled pasta, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro, and minced jalapeño (if using). Gently toss everything together until well combined.
5. Season the Perfect Mexican Street Corn Pasta Salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, give it one more gentle toss and enjoy this flavor-packed summer delight!
Notes
The Perfect Mexican Street Corn Pasta Salad stores very well in the refrigerator for 3-5 days, making it an excellent choice for meal prep. Simply store it in an airtight container, and give it a gentle stir before serving to redistribute the dressing and prevent the ingredients from settling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg