Mexican Street Corn Pasta (Print Version)
Charred corn, cotija cheese, and zesty lime dressing combine in this vibrant pasta salad inspired by Mexican street food.
# Ingredients:
→ For the pasta salad
01 -
8 oz elbow macaroni or penne
02 -
3 cups sweet corn kernels (fresh or frozen)
03 -
1 jalapeño pepper, seeded and minced (optional)
04 -
3 tbsp butter
05 -
1/4 cup chopped cilantro leaves
06 -
1/2 cup crumbled cotija cheese
→ For the dressing
07 -
1/2 cup mayonnaise
08 -
juice from 1 lime
09 -
1/2 tsp chili powder
10 -
1/4 tsp smoked paprika
11 -
salt and black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down completely.
02 -
Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This will give the salad a nice smoky flavor.
03 -
With the skillet off the heat, add the chili powder and smoked paprika to the charred corn. Stir well so the spices coat the corn evenly, then allow the mixture to cool slightly before combining with other ingredients.
04 -
In a large mixing bowl, combine the cooked and cooled pasta, the seasoned charred corn, mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if using. Gently toss everything together until well combined.
05 -
Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
# Notes:
01 -
Add a little extra lime juice for more brightness if desired.