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Mexican Street Corn Pasta Salad

A vibrant and flavorful pasta salad inspired by the beloved Mexican street corn, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (rotini, shells, or elbow macaroni) Choose gluten-free for a family recipe everyone can enjoy.
  • 3 cups fresh or frozen corn kernels Grill or char for classic flavor; canned corn can be used if pressed for time.
  • 1 cup cherry tomatoes, halved Adds bright color and juicy pops.
  • 1/2 medium red onion, finely diced Soak in cold water for milder bite if desired.
  • 1/2 cup cilantro, chopped Can swap for parsley if cilantro is not preferred.
  • 1 medium jalapeño, seeded and minced Optional for heat; use poblano for a milder smoky flavor.
  • 3/4 cup mayonnaise Greek yogurt can replace half or all for a tangier dressing.
  • 1/2 cup cotija cheese, crumbled Feta is an easy substitute.
  • 2 tablespoons lime juice (fresh) Don’t skip the citrus; it brightens everything.
  • 1 teaspoon chili powder Or to taste; smoked paprika can be used for less heat and more smoke.
  • 1/2 teaspoon cumin Adds toasty, earthy warmth.
  • to taste Salt and freshly cracked black pepper
  • 1 tablespoon olive oil For grilling corn or roasting in a pan.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool slightly.
  2. While the pasta cooks, heat a skillet or grill pan over medium-high heat and add the olive oil. Add the corn kernels in a single layer and let them sizzle for about 6–8 minutes, watching carefully for charred patches.
  3. In a large mixing bowl, whisk together mayonnaise, lime juice, chili powder, cumin, a pinch of salt, and a generous grind of black pepper until smooth.
  4. Add the cooled pasta, charred corn, cherry tomatoes, red onion, jalapeño (if using), and cilantro to the bowl. Toss gently.
  5. Fold in the crumbled cotija cheese and taste for seasoning; adjust with more lime or chili powder as needed.
  6. Serve immediately warm or chill for 30 minutes to let flavors meld. Garnish with extra cotija and a lime wedge.

Notes

For a vegan twist, use vegan mayo and dairy-free cheese. For extra richness, stir in melted butter to the charred corn. A great make-ahead dish—flavors meld beautifully if allowed to rest.