Mexican Street Corn Pasta (Printable version)

A creamy pasta blend featuring charred corn, lime, and cotija for a fresh, flavorful dish.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 and Garnish

17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# How To Make:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cool running water. Set aside to cool completely.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until charred in 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, cumin, salt, and black pepper until completely smooth and well combined.
04 - Add cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and cilantro to the dressing. Toss gently to coat all ingredients evenly with the dressing.
05 - Fold in most of the crumbled cotija cheese, reserving some for garnish on top.
06 - Transfer salad to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The charred corn gives you that street vendor flavor without needing a grill or special equipment.
  • It's creamy and satisfying but won't leave you feeling sluggish like mayonnaise-heavy versions do.
  • You can throw it together in under 40 minutes, making it perfect for unexpected guests or last-minute gatherings.
  • The lime and cotija combination tastes like a celebration in every bite.
02 -
  • Don't skip the cooling step for the corn—a hot skillet is essential for real char, and letting it cool slightly prevents it from cooking the other ingredients when you toss everything together.
  • The dressing gets slightly thinner as the vegetables release their liquid, which is actually perfect and means you don't need as much liquid upfront as you'd think.
03 -
  • Don't rinse the hot pasta under cold water in a colander—place it in a bowl of ice water instead so it cools evenly and the outside doesn't get mushy while the inside is still warm.
  • Lime zest matters more than juice here; that aromatic quality is what makes your nose appreciate the dish before your mouth even gets involved.
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