Mexican Street Corn Pasta (Printable Version)

Creamy pasta blended with charred corn, lime, and cotija cheese for a fresh, flavorful 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water until completely cooled. Transfer to a large mixing bowl and set aside.
02 - Heat a large skillet over medium-high heat without adding oil. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until kernels develop light char marks. Remove from heat and allow to cool for 2 minutes.
03 - In a medium 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 reaches a smooth, uniform consistency.
04 - Add the cooled charred corn, cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the bowl with cooked pasta. Pour the dressing over the mixture and gently toss until all components are evenly coated.
05 - Fold in three-quarters of the crumbled cotija cheese, reserving the remainder for final garnish. Ensure even distribution throughout the salad.
06 - Transfer the salad to a serving bowl. Top with reserved cotija cheese and chili flakes. Arrange lime wedges alongside for guests to add brightness according to preference.

# Expert Tips:

01 -
  • It's naturally lighter than traditional creamy pasta salads because Greek yogurt and sour cream do the heavy lifting without drowning everything.
  • The charred corn brings this smoky sweetness that tastes like you spent way more effort than you actually did.
  • You can make it hours ahead and it actually tastes better as the flavors get cozy with each other.
  • One bowl feeds a crowd, and everyone always asks for the recipe.
02 -
  • If you make this ahead, keep the pasta and vegetables separate from the dressing until you're ready to serve, or the pasta will absorb too much liquid and turn soggy by the time your guests arrive.
  • The charred corn is absolutely non-negotiable—it's what transforms this from just another pasta salad into something that tastes like you actually know what you're doing in a kitchen.
03 -
  • Toast your spices in a warm bowl for thirty seconds before whisking them into the dressing—it wakes them up and makes the whole thing taste more intentional.
  • Don't skip the lime zest; it's the difference between a good pasta salad and one that tastes like you actually know what you're doing.
Return