Description
A vibrant and flavorful fusion of Mexican street corn and creamy pasta salad, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces of pasta (elbow macaroni or penne)
- 3 tablespoons of butter
- 3 cups of corn kernels (fresh or frozen)
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of smoked paprika
- Juice of 1 lime
- 1/2 cup of mayonnaise
- 1/2 cup of crumbled cotija cheese
- 1/4 cup of finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Boil water in a large pot and add a pinch of salt. Add the pasta and cook until al dente. Drain and rinse under cold water.
- In a skillet, melt butter over medium heat. Add corn and cook for 8-10 minutes until charred and golden.
- Stir in chili powder and smoked paprika. Remove from heat and let the corn cool slightly.
- In a large bowl, combine the cooled pasta, charred corn, lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño (if using).
- Toss ingredients gently until well combined. Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For best flavor, prepare a day ahead. Feel free to customize with different cheeses or add bell peppers for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: pasta salad, summer recipe, Mexican food, corn salad, elote