Mexican Street Corn Pasta (Print View)

Creamy pasta with charred corn, lime dressing, cotija cheese, and fresh veggies for a flavorful side dish.

# Components:

→ 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 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 & Garnish

17 - 1/2 cup cotija cheese, crumbled or feta as substitute
18 - 1/2 teaspoon chili flakes for topping
19 - Lime wedges for serving

# Preparation Steps:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain in a colander and rinse under cool running water. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until kernels develop charred spots. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until smooth and well combined.
04 - Add cooled cooked pasta, charred corn, halved cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the dressing. Gently toss until all ingredients are evenly coated.
05 - Fold in most of the crumbled cotija cheese, reserving a portion for garnish. Transfer to a serving bowl.
06 - Sprinkle reserved cotija cheese and chili flakes over the top. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • No mayo means it's lighter and fresher than traditional pasta salads, yet still creamy and satisfying.
  • The charred corn brings a smoky depth that makes people ask what your secret ingredient is.
  • It comes together in under 40 minutes and tastes even better the next day when flavors meld.
02 -
  • Rinsing the cooked pasta is non-negotiable here—it stops it from absorbing all the dressing and turning gummy by tomorrow.
  • Charring the corn matters more than you'd think; even just a few dark spots transform it from sweet to complex and smoky.
03 -
  • If you have access to a grill, charring the corn on actual corn cobs creates even more flavor, though the stovetop method works beautifully.
  • Taste the dressing before adding the pasta—this is your only chance to adjust seasoning without worrying about the pasta diluting flavors.
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