Mexican Street Corn Pasta (Printable)

A creamy pasta featuring charred corn, tangy lime, and cotija cheese, perfect for a fresh side 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

# Method:

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 let 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.
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.

# Expert Advice:

01 -
  • No mayo means you can eat this straight from the fridge without guilt, and it tastes even better the next day as flavors meld.
  • The charred corn adds a depth that makes people ask what your secret ingredient is, and you can just smile mysteriously.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners or weekend gatherings when you want to look like you tried.
02 -
  • Rinsing the hot pasta in cool water stops it from cooking further and prevents it from becoming soft and grainy in the salad.
  • If you make this more than a few hours ahead, the pasta absorbs the dressing and can taste bland; toss everything together just before serving, or dress the pasta separately and combine everything at the last minute.
03 -
  • Don't skip the lime zest; it adds brightness that juice alone can't provide, and it's what makes people taste something they can't quite identify.
  • If your cotija cheese is very salty, taste the salad before adding the full amount of salt to the dressing so you don't end up with something inedible.
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