Mexican Street Corn Pasta Salad (Print Version)

Charred corn, cotija cheese, chili, and tender pasta come together for a tangy and flavorful summer dish.

# Ingredients:

→ Main Ingredients

01 - 8 ounces pasta (elbow macaroni or penne)
02 - 3 tablespoons butter
03 - 3 cups corn kernels (fresh or frozen)
04 - 1/2 teaspoon chili powder
05 - 1/4 teaspoon smoked paprika
06 - Juice of 1 lime
07 - 1/2 cup mayonnaise
08 - 1/2 cup crumbled cotija cheese
09 - 1/4 cup finely chopped cilantro
10 - Salt and pepper to taste
11 - 1 jalapeño, seeded and finely chopped (optional)

# Steps:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - Melt butter in a large skillet over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
03 - Stir in chili powder and smoked paprika with the charred corn. Remove from heat and let cool slightly.
04 - In a large bowl, mix the cooled pasta and corn mixture. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using.
05 - Toss all ingredients until well combined. Season with salt and pepper to taste.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld.

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