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The Mexican street corn pasta salad recipe shines thanks to its vibrant ingredients. First, you need pasta. I suggest 8 oz of elbow macaroni, but any pasta works well. The pasta acts as a base, soaking up all the flavors.

Mexican Street Corn Pasta Salad

Elevate your dining experience with this vibrant Mexican Street Corn Pasta Salad! This easy recipe combines hearty pasta, fresh corn, zesty jalapeños, and creamy cotija cheese, creating a flavorful dish that is perfect for any occasion. Discover essential tips for prepping ingredients, making a creamy dressing, and adding unique twists to impress your guests. Click through for the full recipe and bring a burst of flavor to your table today!
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Ingredients
  

8 oz elbow macaroni or your choice of pasta

2 cups corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: lime wedges for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    Prepare the Corn: If using fresh corn, you can grill or boil the corn on the cob for about 5-7 minutes until tender. Cool slightly, then cut the kernels off the cob. If using frozen, simply thaw; if using canned, drain well.

      Combine Ingredients: In a large bowl, combine the cooked pasta, corn, diced red bell pepper, chopped red onion, minced jalapeño, and crumbled cotija cheese.

        Make the Dressing: In a small bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth.

          Mix the Salad: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is well-coated.

            Add Fresh Herbs: Fold in the chopped cilantro, adjusting seasoning with more salt and pepper as needed.

              Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

                Prep Time: 10 min | Total Time: 40 min | Servings: 6-8

                  - Presentation Tips: Serve in a colorful bowl and garnish with additional cotija cheese and cilantro on top. Add lime wedges on the side for an extra burst of flavor!