Perfect Mexican Street Corn Pasta Salad
Experience a delightful fusion of classic comfort and vibrant street food flavors with this Mexican Street Corn Pasta Salad. This dish masterfully combines al dente pasta with smoky, charred corn, tangy lime, creamy mayonnaise, and savory cotija cheese, all enhanced with a hint of spice. It's the ultimate crowd-pleaser for potlucks, barbecues, or a refreshing weeknight meal.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
1 hour (including chilling)
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Explosion of Flavor: Combines smoky, creamy, tangy, and spicy notes in every bite.
- Perfect for Crowds: An ideal make-ahead dish that's a guaranteed hit at any gathering.
- Unique Twist: Elevates a classic pasta salad with the irresistible taste of elote.
- Refreshing and Satisfying: A substantial yet light dish, perfect for warm weather.
- Customizable Heat: Easily adjust the spice level with or without jalapeño.
Ingredients
- 225 grams (8 oz) elbow macaroni or penne pasta
- 450 grams (3 cups) sweet corn kernels (fresh or frozen, thawed if frozen)
- 1 jalapeño pepper, seeded and finely minced (optional, for a spicy kick)
- 45 grams (3 tbsp) unsalted butter
- 15 grams (1/4 cup) fresh cilantro leaves, chopped
- 60 grams (1/2 cup) cotija cheese, crumbled
- 120 ml (1/2 cup) good quality mayonnaise
- Juice of 1 fresh lime (approximately 30 ml)
- 2.5 ml (1/2 tsp) chili powder
- 1.25 ml (1/4 tsp) smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni or penne pasta and cook according to the package directions until it reaches a perfect al dente texture. Immediately drain the cooked pasta through a colander and rinse it thoroughly under cold running water to halt the cooking process and cool it down completely. This step is crucial for preventing sticky pasta in a cold salad. Set aside.
- In a large, heavy-bottomed skillet or cast-iron pan, melt the butter over medium heat until shimmering. Add the sweet corn kernels to the hot butter. Cook the corn, stirring occasionally, for 8 to 10 minutes, or until the kernels develop a beautiful char and turn golden brown in spots. This charring process is key to developing a deep, smoky flavor reminiscent of authentic Mexican street corn.
- Remove the skillet from the heat. Sprinkle the chili powder and smoked paprika over the charred corn. Stir vigorously to ensure the spices evenly coat all the corn kernels. The residual heat from the pan will help toast the spices, releasing their aromatic oils. Allow this flavorful corn mixture to cool slightly before proceeding.
- In a very large mixing bowl, combine the thoroughly cooled and drained pasta, the seasoned charred corn, the creamy mayonnaise, the bright lime juice, the crumbled cotija cheese, the fresh chopped cilantro leaves, and the minced jalapeño pepper (if you desire an extra layer of heat). Gently toss all the ingredients together using a spatula or large spoon until everything is evenly combined and coated.
- Taste the salad and season generously with salt and freshly ground black pepper to your preference. Remember, flavors intensify as the salad chills. Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for a minimum of 30 minutes, or ideally 2-3 hours, to allow all the delicious flavors to meld and harmonize. Serve chilled and savor every bite.
Tools You’ll Need
- Large pot
- Colander
- Large skillet or cast-iron pan
- Large mixing bowl
- Spatula or large mixing spoon
- Measuring cups and spoons
- Citrus juicer (optional)
Essential Success Tips
- Thoroughly Cool Pasta: Ensure your pasta is completely cold after rinsing; warm pasta can make the dressing oily and the salad less refreshing.
- Char the Corn Well: Don't rush the corn charring. The smoky, caramelized bits are essential for the authentic elote flavor profile.
- Taste and Adjust: Always taste the dressing before combining and again before serving. Lime juice and seasoning levels are key to balance.
- Chill for Flavor: Giving the salad ample time to chill allows the ingredients to meld beautifully, creating a more cohesive and delicious taste.
- Fresh Ingredients Matter: Use fresh cilantro and a fresh lime for the best, brightest flavors. The quality of your mayonnaise also makes a difference.
Professional Cooking Secrets
- Infuse the Oil: For an extra layer of flavor, consider infusing your butter for the corn charring with a minced garlic clove and a pinch of dried oregano before adding the corn. Remove garlic before adding corn if you don't want it to burn.
- Roasted Garlic Mayo: Elevate the dressing by whisking in a tablespoon of roasted garlic paste into your mayonnaise for a richer, more complex depth of flavor.
- Toasted Spices: Gently toast your chili powder and smoked paprika in a dry pan for 30 seconds before adding to the corn (or directly to the corn off heat as per instructions). This blooming process intensifies their aroma and flavor.
Notes
- Storage: This pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve on the second day.
- Variations: For added protein, consider adding grilled chicken, shrimp, or black beans. A sprinkle of crumbled feta or queso fresco can be used if cotija is unavailable. A drizzle of crema or sour cream can also be added for extra creaminess.
- Make Ahead: This salad is perfect for making a day in advance, allowing the flavors to fully develop.
Frequently Asked Questions
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works beautifully. Just ensure it's thawed completely before adding it to the hot skillet to char. Patting it dry can also help achieve a better char.
What if I can't find cotija cheese?
If cotija cheese is unavailable, you can substitute it with crumbled feta cheese or queso fresco. While the flavor profile will differ slightly, both options provide a delicious salty and crumbly texture that complements the salad well.
How can I make this salad spicier?
To increase the heat, you can add more minced jalapeño (including some of the seeds if you're daring), a pinch of cayenne pepper to the dressing, or a dash of your favorite hot sauce when serving.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420 per serving, Protein: 10-12g, Fat: 22-25g, Carbs: 38-42g. (Estimates based on ingredients and portion sizes)
Allergy Information
Contains dairy (cotija cheese, mayonnaise) and gluten (pasta). For a gluten-free version, use gluten-free pasta. For a dairy-free option, use a vegan mayonnaise and a plant-based cheese substitute or omit the cheese.
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