Description
This Mexican Street Corn Pasta Salad combines vibrant flavors, making it a perfect dish for summer gatherings.
Ingredients
Scale
- 8 oz Elbow Macaroni or Penne
- 2 cups Sweet Corn Kernels
- 2 tbsp Butter
- 1 each Jalapeño Pepper (optional)
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- ½ cup Mayonnaise
- 2 tbsp Lime Juice
- ¼ cup Chopped Cilantro
- ½ cup Crumbled Cotija Cheese
- to taste Salt
- to taste Black Pepper
Instructions
- Bring a large pot of salted water to a rolling boil and add your elbow macaroni or penne. Cook until al dente, about 8-10 minutes, then drain and cool under cold running water.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add in the sweet corn and sauté until charred, about 8-10 minutes. Stir in chili powder and smoked paprika.
- In a large mixing bowl, combine the cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño. Gently toss the ingredients together.
- Season with salt and black pepper to taste, then cover and refrigerate for at least 30 minutes before serving.
Notes
- Can substitute butter with olive oil.
- Adjust jalapeño based on heat preference.
- Use vegan mayo for a plant-based version.
- Substitute cotija cheese with feta for similar texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg