Mexican Street Corn Pasta (Printable Version)

Creamy pasta tossed with corn, lime, and spices for a fresh summer side dish bursting with flavor.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rotini)

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or frozen, thawed)
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 Make It:

01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to cool.
02 - Heat a skillet over medium-high heat. Add corn and sauté without oil or with a little oil for 3–4 minutes until slightly charred. Set aside to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl with the dressing. Toss thoroughly to coat evenly.
05 - Taste and adjust seasoning with salt and pepper as needed.
06 - Transfer to serving platter. Garnish with extra cotija cheese, cilantro, chili powder or Tajín, and lime wedges if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but comes together in about thirty minutes flat.
  • The charred corn and creamy dressing combination is so good it works as a side, a light lunch, or even a topping for grilled chicken.
  • It actually gets better if you make it ahead, so it's perfect for meal prep or bringing to gatherings without stress.
02 -
  • Never skip the charring step for the corn—that caramelized, slightly blackened texture is what separates this from being just another creamy pasta salad.
  • If you're making this more than a few hours ahead, the pasta will absorb the dressing and get denser, so stir it again just before serving and add a splash of lime juice to refresh it.
  • The cotija cheese makes an enormous difference in flavor, so if you can't find it, crumbled feta is your best alternative—avoid pre-shredded cheese because the additives change the taste.
03 -
  • Make the dressing first and let it sit while you prep everything else—the flavors get to know each other and taste more balanced when combined.
  • If you're transporting this to a gathering, keep the dressing and other components separate until you're ready to toss and serve so the pasta doesn't get soggy on the car ride.
Go Back