Mexican Street Corn Pasta (Print view)

Creamy pasta with charred corn, lime dressing, cotija cheese, and fresh vegetables for a vibrant side dish.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as fusilli, penne, or rotini

→ Vegetables

02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped
06 - 1/2 cup fresh cilantro, chopped

→ Dressing

07 - 1/3 cup sour cream
08 - 1/4 cup Greek yogurt
09 - 2 tablespoons fresh lime juice
10 - 1 1/2 teaspoons lime zest
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper

→ Cheese and Garnish

17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# Cooking Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to stop the cooking process. Set aside.
02 - While pasta cooks, heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until the mixture is smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and fresh cilantro to the dressing. Gently toss all ingredients until evenly coated with dressing.
05 - Fold in most of the crumbled cotija cheese, reserving a portion for final garnish.
06 - Transfer salad to a serving bowl. Top with remaining cotija cheese and chili flakes. Serve with fresh lime wedges on the side.

# Expert Ideas:

01 -
  • It's creamy without mayo, which means you won't feel heavy after eating a big bowl.
  • The charred corn brings a smoky sweetness that tastes way more complex than the ingredient list suggests.
  • You can throw it together in under 40 minutes, yet it tastes like you fussed over it.
  • It actually gets better as it sits, making it perfect for meal prep or bringing to gatherings.
02 -
  • If you dress this salad more than a few hours ahead, the pasta will absorb all the liquid and become dense—toss it with the dressing just before serving, or keep them separate and combine at the last minute.
  • Charring the corn takes only a few minutes, but those golden-brown spots are non-negotiable; they're the difference between this tasting like a side dish and tasting like you actually cooked something special.
03 -
  • If you have access to an actual corn cob, grilling it whole before kerneling it out will give you a depth of corn flavor that the stovetop can't quite match, though the skillet version is honest and delicious.
  • A squeeze of lime juice right before serving, even if lime was in the dressing, brightens everything up and reminds you why this dish exists in the first place.
Go back