Mexican Street Corn Pasta (Printable Version)

Creamy pasta salad with charred corn, lime dressing, and cotija cheese for bright, bold taste.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 pepper, 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 red chili flakes
19 - Lime wedges for serving

# Directions:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cool water. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to coat everything evenly.
05 - Fold in most of the cotija cheese, reserving a portion for garnish.
06 - Transfer to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like street food but comes together in your own kitchen without the setup or mess.
  • The charred corn gives you that smoky depth that makes people ask for the recipe before they've even finished eating.
  • No mayo means you can actually eat leftovers without that weird separated feeling the next day.
02 -
  • Don't toss this together more than fifteen minutes before serving or the cilantro will turn dark and the whole thing tastes less fresh—prep everything ahead but wait to combine until the last moment.
  • If you use warm corn or warm pasta, it will make the dressing break and separate; let both cool completely first, which is why that cold water rinse matters so much.
03 -
  • Don't skip the lime zest—bottled lime juice alone tastes flat compared to the brightness that zest brings.
  • If you're cooking this in advance, wait to add the cilantro and cotija until right before serving so they stay vibrant and don't get soggy or dark.
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