Mexican Street Corn Pasta (Printer View)

Creamy pasta mixed with charred corn, lime, and smoky spices for a fresh summer side.

# What you'll need:

→ 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 and black pepper to taste

→ Garnish (optional)

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

# Method:

01 - Boil pasta in a large pot of salted water until al dente. Drain and rinse under cold water to cool.
02 - Heat a large skillet over medium-high heat; sauté corn kernels dry or with minimal oil for 3 to 4 minutes until slightly charred. Remove from heat and allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the dressing. Toss thoroughly to coat all components evenly.
05 - Taste and modify seasoning with additional salt, pepper, or chili powder as preferred.
06 - Transfer to serving dish and garnish with extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder or Tajín if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like summer in a bowl without requiring you to babysit anything on the grill.
  • The charred corn and lime dressing combo feels fancy but comes together in half an hour, making it perfect when you need something that impresses without stress.
  • It actually gets better as it sits, so you can make it ahead and spend the gathering actually enjoying people instead of prepping in the kitchen.
02 -
  • The dressing needs to coat the pasta while it's still slightly warm so it actually absorbs flavor instead of just sitting on top—this is the difference between good and forgettable.
  • Don't skip charring the corn; it's what transforms it from a vegetable into something that tastes intentional and grown-up, and it only takes a few minutes.
  • This salad tastes better the next day once everything has gotten friendly with the dressing, so make it ahead if you can.
03 -
  • Don't let the pasta cool completely dry—a tiny bit of moisture helps it absorb the dressing better instead of just getting coated on the outside.
  • Zest the lime before you juice it because once it's halved, you can't get good zest, and the zest is where the brightness lives.
  • The moment you smell the corn charring, you're almost done—don't walk away and come back five minutes later.
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