Mexican Street Corn Pasta Salad blends bold flavors with creamy texture. It’s a vibrant summer side that works for BBQs, picnics, and brunches.

8 ounces elbow macaroni or penne

3 tablespoons butter

3 cups corn kernels (fresh or frozen)

½ teaspoon chili powder

¼ teaspoon smoked paprika

Juice of 1 lime

½ cup mayonnaise

½ cup crumbled cotija cheese

¼ cup finely chopped cilantro

Salt and pepper to taste

1 jalapeño, seeded and finely chopped (optional)

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1. Bring salted water to a boil and cook pasta until al dente. Drain and rinse with cold water.

2. Sauté corn in butter over medium heat for 5–7 minutes. Stir in chili powder and smoked paprika in the last minute.

3. Whisk mayonnaise and lime juice in a large bowl. Add salt and pepper.

4. Add pasta, corn, cotija, cilantro, and jalapeño to the bowl. Mix well.

5. Chill for 30 minutes before serving. Adjust seasoning if needed.

Make ahead tip: Prep ingredients the night before and mix just before serving.

To reduce spice, omit jalapeño. For more heat, add hot sauce.

Feta cheese can replace cotija if needed.