Mexican Street Corn Pasta Salad
Creamy, smoky elote-inspired pasta salad perfect for potlucks and barbecues.
Equipment
- Large pot
- Skillet
- Mixing Bowl
Ingredients
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels fresh or frozen
- 1 jalapeño pepper, seeded and minced optional
- 3 tbsp butter
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- 1 lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook until al dente. Drain, rinse cold, and set aside.
- Melt 3 tbsp butter in skillet over medium heat. Add 3 cups corn kernels and cook until charred, 8 minutes. Stir in chili powder and smoked paprika. Cool.
- In bowl, mix cooled pasta, corn, 1/2 cup mayonnaise, lime juice, 1/2 cup cotija, 1/4 cup cilantro, and jalapeño. Season with salt and pepper. Chill 30+ minutes.
Notes
- Char corn well for smoky flavor.
- Make ahead; tastes better next day.
- Serve chilled with grilled mains.