Mexican Street Corn Pasta (Printable Version)

Creamy pasta tossed with charred corn, zesty lime, and a blend of spices for a bright summer side.

# What You'll 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

# How-To Steps:

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

# Tips for Success:

01 -
  • It tastes like a street festival in a bowl, and you made it yourself.
  • The charred corn gives you this subtle sweetness that plays against the tangy lime and creamy sauce in the most unexpected way.
  • You can throw it together in 30 minutes and have it ready hours before your guests arrive.
  • It actually tastes better the next day, so meal prep becomes your secret weapon.
02 -
  • Charring the corn is not optional—it transforms the whole dish from nice to unforgettable, so don't skip that skillet step.
  • Make sure the pasta is actually cool before mixing it into the dressing, or you'll end up with something broken and separated instead of creamy and cohesive.
  • This salad tastes even better the next day because all those flavors get time to get friendly with each other, so you can actually make it ahead without guilt.
03 -
  • Buy cotija cheese from the Latin or international section of your grocery store—it's different from feta and worth the hunt, but if you really can't find it, feta in a pinch won't ruin anything.
  • Zest the lime before you juice it, because once it's cut, you can't go back, and the zest brings a brightness that the juice alone can't deliver.
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