Mexican Street Corn Pasta (Printable Version)

Creamy pasta with charred corn, lime, cotija cheese, and a smoky, tangy dressing for a refreshing 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 thawed frozen)
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 short pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - Sauté corn kernels in a hot skillet over medium-high heat for 3 to 4 minutes until lightly charred; allow to cool.
03 - Whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, ground cumin, salt, and black pepper in a large bowl 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 the mixture and refine salt, pepper, or spices as desired.
06 - Transfer to a serving dish and garnish with extra cotija cheese, fresh cilantro, chili powder or Tajín, and lime wedges. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like an upscale restaurant side dish but comes together faster than you can boil water.
  • The combination of charred corn and tangy lime feels like a flavor revelation, even though the ingredient list is refreshingly short.
  • You can make it hours ahead, which means less stress when guests arrive and more time to enjoy them.
02 -
  • Don't add the green onions and cilantro until just before serving, or they'll soften and lose their bright flavor—trust me, I learned this the hard way.
  • If the salad sits overnight, the pasta absorbs the dressing and it thickens up; stir in a splash of lime juice or a spoonful of sour cream to loosen it again before serving.
03 -
  • If you can't find cotija, crumbly aged feta works, but the flavor will be slightly sharper and more Mediterranean—adjust your spice blend if you go this route.
  • Toast your cumin, paprika, and chili powder in a dry pan for 30 seconds before adding them to the dressing; it amplifies their flavor so you use less and the salad stays balanced.
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