Mexican Street Corn Pasta Salad: Zesty Summer Bowl (Print Version)

Mexican Street Corn Pasta Salad: Your new favorite summer side! Enjoy vibrant, creamy, tangy, and zesty flavors in this easy, fresh dish. Perfect for any BBQ.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian

# Ingredients:

→ Pasta & Base

01 - 12 oz small pasta (elbow macaroni, small shells)
02 - 4 cups sweet corn (fresh, frozen, or canned, cooked and cooled)

→ Creamy Dressing

03 - 1/2 cup mayonnaise
04 - 1/4 cup fresh lime juice
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp black pepper (or to taste)

→ Flavor Boosters & Veggies

09 - 1/2 cup crumbled Cotija cheese
10 - 1/4 cup finely diced red onion
11 - 1/4 cup fresh cilantro, chopped
12 - 1 jalapeño, finely diced (seeds removed for less heat)

→ Fresh Finishers

13 - Extra cilantro, for garnish (optional)
14 - Lime wedges, for serving (optional)

# Instructions:

01 - First things first, get that pasta cooking! Boil a big pot of salted water – and yes, actually salt it, like the ocean, otherwise your pasta will be bland, I promise. Cook your small pasta shape according to package directions until it's al dente. This is where I always set a timer, because distracted me will definitely overcook it. Once it's done, drain it well and rinse with cold water to stop the cooking and cool it down. We want a nice, chilled pasta salad, not a warm one!
02 - If you're using fresh corn, grill or roast it until it's slightly charred and tender. That smoky flavor is everything! If using frozen, just cook it according to package directions, then let it cool. Canned? Drain it super well. Once your corn is cool, carefully slice the kernels off the cob if fresh, or just gather your cooked corn in a big bowl. I always make a bit of a mess with corn kernels flying everywhere, but hey, that's kitchen life!
03 - In a separate medium bowl, it’s dressing time! Whisk together the mayonnaise, freshly squeezed lime juice, chili powder, smoked paprika, salt, and pepper. Give it a good taste here – does it need more lime? More spice? This is your moment to adjust it to your liking. I usually add a little extra lime because I love that bright tang. It should smell creamy and zesty, making your mouth water!
04 - Now, the fun part! Add your cooled pasta, prepared corn, crumbled Cotija cheese, finely diced red onion, chopped cilantro, and diced jalapeño (if using) to the large bowl with the dressing. Gently toss everything together until all the ingredients are beautifully coated in that creamy, flavorful dressing. Don't be afraid to get your hands in there if you need to, just make sure everything is well combined!
05 - Once everything is mixed, cover the bowl and pop it into the fridge for at least 30 minutes, or even better, an hour or two. This chilling time is crucial, honestly! It allows all those amazing flavors to meld and get to know each other, making the Mexican Street Corn Pasta Salad taste even better. I’ve definitely rushed this step before and regretted it – the flavors just weren't as deep.
06 - Before serving, give your Mexican Street Corn Pasta Salad one final taste. Does it need a little more salt? A squeeze of fresh lime? Maybe a sprinkle of extra cilantro or a dash more chili powder? Adjust to your heart's content! Serve it up chilled, maybe with a few extra cilantro leaves or a lime wedge for garnish. It should look vibrant, smell fresh, and taste like a summer fiesta!

# Notes:

01 - Always rinse cooked pasta with cold water to stop cooking and prevent sticking.
02 - This Mexican Street Corn Pasta Salad truly shines after chilling for at least an hour.
03 - No Cotija? Feta cheese works pretty well for a salty, crumbly substitute.
04 - Serve with extra lime wedges for a fresh, zesty kick right before eating.

# Tools You'll Need:

01 - Large pot
02 - mixing bowls
03 - whisk
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 9g

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