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Mexican Street Corn Pasta Salad

Creamy Mexican Street Corn Pasta Salad You'll Love

This Mexican Street Corn Pasta Salad blends creamy and zesty flavors, making it a perfect summer side or main dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Elbow Macaroni or Penne any short pasta shape works
For the Salad
  • 2 cups Sweet Corn Kernels fresh is best in summer, but frozen is reliable
  • 2 tablespoons Butter olive oil can be used for dairy-free option
  • 1 medium Jalapeño Pepper optional or substitute with bell pepper
  • 1 cup Cilantro Leaves parsley can replace if desired
  • 1 cup Mayonnaise Greek yogurt can be a lighter alternative
  • 1 tablespoon Lime Juice fresh lemon juice is an acceptable substitute
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Smoked Paprika adjust to taste
  • to taste Salt and Black Pepper season to personal preference
  • 1 cup Cotija Cheese feta cheese can substitute

Equipment

  • Large pot
  • large skillet
  • mixing bowl
  • colander
  • plastic wrap

Method
 

Step‑by‑Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add in pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Char the Corn: In a skillet, melt butter over medium-high heat. Add sweet corn and cook for 8-10 minutes until charred. Stir in chili powder and smoked paprika, then remove from heat.
  3. Combine the Salad: In a mixing bowl, combine cooled pasta, charred corn, mayonnaise, lime juice, and cotija cheese. Add cilantro and jalapeño. Mix thoroughly.
  4. Season and Chill: Taste and adjust seasoning with salt and pepper. Cover tightly and refrigerate for 30 minutes to 1 hour before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 8mg

Notes

This salad can be made a day in advance for optimal flavor. Store in an airtight container in the fridge for up to 4 days.

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