Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same here This pasta salad hits all the right notes sweet charred corn creamy tangy dressing salty cotija and a little kick if you dare to invite jalapeño to the party It feels fancy enough to bring to a cookout but simple enough for a Tuesday dinner win

Why This Recipe is Awesome

Why is this recipe so amazing Ask no further

• It combines the best summer flavors in one bowl corn that tastes like it sat at a taco stand, creamy mayo with lime brightness, and pasta that soaks it all up
• It is forgiving and flexible so you can wing it and still look like a boss in the kitchen No drama cooking
• You can make it ahead which means more time for chilling or checking your phone for no reason
• It feeds a crowd or gives you dinner for three days straight if you are into leftovers I once made this for a picnic and no one suspected I had only used one pan

Also if you like pasta salads with bright flavors try this tasty twist on a veggie classic from my other stash here creamy lemon asparagus pasta salad

Ingredients You’ll Need

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels fresh or frozen works fine
• 1 jalapeño pepper seeded and minced optional unless you like pain and joy at once
• 3 tbsp butter for that golden roast flavor
• 1/4 cup chopped fresh cilantro because freshness matters
• 1/2 cup crumbled cotija cheese salty and crumbly goodness
• 1/2 cup mayonnaise the creamy backbone here
• Juice from 1 lime for zip and personality
• 1/2 tsp chili powder for subtle heat
• 1/4 tsp smoked paprika smoky hints without doing anything complicated
• Salt to taste be brave with this one
• Black pepper to taste freshly ground if you own one

Step-by-Step Instructions

1. Cook the Pasta
   Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain immediately then rinse under cold water to stop cooking and cool completely. Drain thoroughly and transfer to a large mixing bowl.

2. Roast the Corn
   In a large skillet or cast-iron pan melt 3 tbsp butter over medium-high heat. Add the corn kernels and cook for 7 to 10 minutes stirring occasionally until tender and slightly charred or caramelized. Season with salt and black pepper. Set aside to cool slightly.

3. Prepare the Dressing
   In a medium bowl whisk together the mayonnaise lime juice chili powder and smoked paprika until smooth and well combined. Season with salt and black pepper to taste.

4. Combine Corn and Dressing
   Add the cooled roasted corn kernels to the bowl with the creamy dressing. Stir gently to coat all the corn.

5. Assemble the Salad
   Add the cooled pasta to the large mixing bowl containing the dressed corn. Sprinkle in the crumbled cotija cheese minced jalapeño chopped fresh cilantro and gently fold until evenly distributed and coated with dressing. Taste and adjust seasoning as needed more salt lime juice or pepper.

6. Chill and Serve
   Cover the bowl tightly and refrigerate for at least 1 to 2 hours to allow flavors to meld and deepen. Before serving give the salad a good stir. Garnish with extra fresh cilantro and serve with lime wedges.

Common Mistakes to Avoid

• Thinking you do not need to salt your pasta water Rookie move Salt your water like the ocean Pasta soaks up flavor while it cooks
• Skimping on charred corn If the corn is not slightly caramelized you lose the smoky sweet contrast that makes this salad sing
• Adding dressing to hot pasta You will get a gloopy mess and also nobody wants sad mayo So cool the pasta first
• Overdoing the jalapeño If you are not sure add half then taste You can always add more but you cannot un-spice someone
• Forgetting to taste before you serve This is the simplest fix to salvage almost any kitchen misstep

Alternatives & Substitutions

• No cotija Try feta or queso fresco if that is what you have Both bring salty crumbly energy and work great IMO
• Want a lighter version Swap half the mayo for Greek yogurt or use a mix of yogurt and mayo for tang without losing creaminess
• No fresh corn Use frozen and thaw it well then pat dry before roasting You will still get good caramelization
• Not a cilantro fan Use chopped parsley or green onion I will not judge much but I will ask why
• Need it vegan Use vegan mayo and skip the cotija Add toasted nuts for texture to make up for the cheese absence

FAQ Frequently Asked Questions

Q Why does my pasta salad taste flat sometimes?
A Did you salt the pasta water and season the dressing Check those two things first Salt and acid bring flavors to life

Q Can I make this ahead of time?
A Yes make it up to 24 hours in advance Cover and chill It actually tastes better after a little rest just give it a stir before serving

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter gives corn a real caramelized flavor Use real butter if you can

Q How spicy will it be with the jalapeño
A It depends on the jalapeño and how much white membrane you left behind Seed it well for mild heat Add some seeds if you want a stronger kick

Q Can I grill the corn instead of roasting it in a pan
A Absolutely Grill or char on a gas flame Whatever gives you those slightly blackened kernels do it You get bonus smoky flavor

Q Will this keep well in the fridge
A Yes it keeps for about three days Maybe four if you are a rebel Store airtight and give it a quick lime squeeze before serving if it seems dull

Q Any tips for making it gluten free
A Use your favorite gluten free pasta and follow the same steps It will not be a drama

Final Thoughts

This salad feels like summer and can hang out with burgers tacos or just a bowl of chips if that is your vibe It is easy to scale up or down and it holds up well in a cooler for potlucks My favorite part is how the lime and cotija tango with the corn and mayo It makes you look like you planned something thoughtful even if you made it five minutes before guests arrived

Pro tip serve it with extra lime wedges and a little sprinkle of extra cotija right before serving for the best presentation and flavor pop

Now go impress someone or yourself with your new culinary skills You earned this

Conclusion

If you want another take on this concept check out this version from Midwest Foodie for a slightly different spin Mexican Street Corn Pasta Salad – Midwest Foodie and if you are in a hurry this quick alternative might be your jam Easy 20-Minute Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad

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• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant pasta salad featuring sweet charred corn, creamy dressing, and a kick of jalapeño.

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Ingredients

Scale 1x2x3x

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels
• 1 jalapeño pepper, seeded and minced (optional)
• 3 tbsp butter
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled cotija cheese
• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt to taste
• Black pepper to taste

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Instructions

1. Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Transfer to a large mixing bowl.
2. Melt butter in a skillet over medium-high heat. Add corn and cook until tender and charred, about 7 to 10 minutes. Season with salt and pepper.
3. In a bowl, whisk together mayonnaise, lime juice, chili powder, and smoked paprika until smooth. Season with salt and pepper.
4. Add the cooled roasted corn to the dressing and stir to coat.
5. Add the dressed corn to the pasta and mix in cotija cheese, jalapeño, and cilantro. Fold gently to combine.
6. Cover and refrigerate for 1 to 2 hours before serving. Stir and garnish with cilantro and lime wedges.

Notes

For a lighter version, swap half the mayo with Greek yogurt. Use frozen corn if fresh is not available.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting and Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 4g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 25mg

Keywords: pasta salad, summer salad, Mexican cuisine, easy recipes, vegetarian, corn salad