Mexican Street Corn Pasta (Print View)

Creamy pasta combined with sweet corn, lime zest, and a touch of smoky spice for a fresh side.

# Components:

→ 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, to taste
16 - Black pepper, to taste

→ Garnish (optional)

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

# Directions:

01 - Boil pasta in a large pot of salted water until al dente, then drain and rinse under cold water to cool.
02 - Heat a large skillet over medium-high heat, add corn and sauté for 3 to 4 minutes until slightly charred, then allow to cool.
03 - Whisk together mayonnaise, sour cream, cotija cheese, garlic, lime zest and juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - In a large bowl, toss cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions with the dressing until evenly coated.
05 - Taste and adjust salt and pepper as needed.
06 - Transfer to a serving dish and garnish with extra cotija, cilantro, chili powder or Tajín, and lime wedges if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, with charred corn and lime creating a flavor that feels both comforting and surprising.
  • You can make it ahead and it actually tastes better the next day as the flavors meld together.
  • Cotija cheese adds a salty, crumbly texture that feels fancy but the whole thing comes together in under 30 minutes.
02 -
  • Charring the corn is not optional—it's the difference between a good salad and one that tastes like it came from a restaurant kitchen, so don't skip the skillet step.
  • Rinsing the pasta after cooking is essential here because warm pasta will continue absorbing water and become gummy, and cold pasta will absorb the dressing more evenly as it sits.
  • Make this a few hours ahead or even the day before; the flavors actually deepen and become more cohesive as it sits.
03 -
  • If you're serving this at a gathering, wait to dress it until just before you leave or just after you arrive—this keeps the pasta from getting too soft and the vegetables from breaking down.
  • A microplane zester makes all the difference for lime zest; those tiny threads dissolve into the dressing beautifully, whereas a box grater can leave pieces that are too large and bitter.
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