Mexican Street Corn Pasta (Print)

Creamy pasta with charred corn, tangy lime, and spices, perfect for summer gatherings.

# What You Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rotini)

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or frozen and thawed)
03 - ½ small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - ¼ cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced

→ Dressing

07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream
09 - ½ cup cotija cheese, crumbled (or feta as substitute)
10 - 1 clove garlic, minced
11 - 1 lime, zested and juiced
12 - 1 tsp chili powder
13 - ½ tsp smoked paprika
14 - ½ tsp ground cumin
15 - Salt and black pepper, to taste

→ Garnish (optional)

16 - Extra cotija cheese
17 - Additional cilantro
18 - Lime wedges
19 - Chili powder or Tajín for sprinkling

# Directions:

01 - Boil short pasta in salted water until al dente. Drain and rinse under cold water to cool.
02 - Heat a skillet over medium-high heat, add corn kernels and sauté dry or with a touch of oil for 3–4 minutes until slightly charred. Allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, garlic, lime zest and juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the dressing. Toss thoroughly to coat evenly.
05 - Taste and modify seasoning as needed.
06 - Transfer to serving dish and garnish with extra cotija cheese, cilantro, chili powder or Tajín, and lime wedges. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • The corn gets slightly charred, which transforms the whole dish from ordinary to something that tastes way better than it should.
  • It comes together in 30 minutes flat, making it the perfect move when you need something impressive but aren't trying to spend your evening cooking.
  • It actually tastes better after sitting in the fridge, so you can prep it earlier and stress less.
02 -
  • Charring the corn really does change everything—don't skip this step or cook it too quickly, or you'll lose that essential street food flavor that makes this different from a regular corn salad.
  • If you make this ahead, the dressing will relax the pasta a bit and flavors blend, which is good, but stir it again before serving and taste for seasoning since flavors can shift slightly after sitting.
  • Cotija is crumbly and won't melt into the dressing like other cheeses; that's the point, so embrace the texture and don't try to smooth it out completely.
03 -
  • If you want heat, mince a fresh jalapeño and add it to the dressing, or stir in a dash of hot sauce at the end—you control the spice level, so don't be shy.
  • Greek yogurt can replace the sour cream if you want something lighter, though you'll lose a tiny bit of tanginess; compensate with an extra squeeze of lime.
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