Mexican Street Corn Pasta (Printable version)

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

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or frozen and 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 (approx. 90 grams)
08 - ⅓ cup sour cream (approx. 90 grams)
09 - ½ cup cotija cheese, crumbled (approx. 60 grams) or feta as substitute
10 - 1 clove garlic, minced
11 - Zest and juice of 1 lime
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

# Directions:

01 - Boil short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and sauté for 3 to 4 minutes until slightly charred. Allow to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest, lime juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced red onion, diced bell pepper, chopped cilantro, and sliced green onions to the dressing. Toss thoroughly to coat evenly.
05 - Taste and adjust salt, pepper, or chili powder as needed.
06 - Transfer to a serving dish and garnish with additional cotija cheese, cilantro, chili powder or Tajín, and lime wedges as preferred. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes like summer in a bowl—tangy, creamy, with just enough kick to keep things interesting.
  • You can make it ahead, so it's perfect for meal prep or bringing somewhere without last-minute stress.
  • The charred corn adds this unexpected depth that makes people ask what your secret ingredient is.
02 -
  • Charring the corn is not optional—that brief time in the hot skillet transforms ordinary kernels into something with real depth.
  • Cool everything down before you combine it; warm pasta will make the creamy dressing break and get greasy instead of clinging nicely.
  • Make the dressing thicker than you think you need it—the pasta will absorb moisture as it sits, so a bit of extra richness now pays off later.
03 -
  • Toast your cumin and chili powder lightly in a dry skillet for 20 seconds before measuring them—it wakes up their flavors and transforms the whole dressing.
  • Use a microplane to zest the lime so you get the yellow part and not the bitter white pith underneath.
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