Mexican Street Corn Pasta (Printable version)

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

# What you 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 (about 3 tbsp)
08 - ⅓ cup sour cream (about 3 tbsp)
09 - ½ cup cotija cheese, crumbled (or feta as substitute)
10 - 1 clove garlic, minced
11 - 1 lime, zested and juiced
12 - 1 teaspoon chili powder
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon 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 the 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. Add corn and sauté dry or with minimal oil for 3 to 4 minutes until slightly charred. Allow to cool.
03 - Whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
04 - In a large bowl, combine cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions. Toss thoroughly with the dressing to coat evenly.
05 - Taste the mixture and adjust salt, pepper, or spices as preferred.
06 - Transfer to a serving dish. 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 any cooking skill or fancy techniques.
  • The charred corn and lime dressing create a flavor combination that somehow feels both simple and impressive.
  • You can make it ahead and it actually gets better as the flavors mingle together overnight.
02 -
  • Don't skip the step of rinsing the cooked pasta under cold water—this stops it from continuing to cook and keeps it from clumping together.
  • The charred corn is what makes this dish special, so turn up the heat and be patient enough to let those kernels actually color and develop deep, smoky notes.
  • Make this salad an hour or two before serving so the flavors have time to mingle, or even better, make it the day before and give it a good stir before people arrive.
03 -
  • Don't assemble this salad more than a few hours before serving if you want the pasta to stay al dente—the dressing will gradually soften it, which is fine if you like a more tender texture, but less ideal if you prefer that slight bite.
  • Keep your lime and cilantro fresh and visible on the table when you serve this—people love squeezing a wedge over their portion, and the green color makes the whole platter feel vibrant and summery.
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