Mexican Street Corn Pasta (Print Version)

Creamy pasta salad with sweet corn, lime, and spices, ideal for summer gatherings.

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or frozen, 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
08 - ⅓ cup sour cream
09 - ½ cup cotija cheese, crumbled (or feta as substitute)
10 - 1 clove garlic, minced
11 - 1 lime, zested and juiced
12 - 1 tsp chili powder
13 - ½ tsp smoked paprika
14 - ½ tsp ground cumin
15 - Salt, to taste
16 - Black pepper, to taste

→ Garnish (optional)

17 - Extra cotija cheese
18 - Additional cilantro
19 - Lime wedges
20 - Chili powder or Tajín for sprinkling

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and sauté dry or with a small amount of oil for 3 to 4 minutes until slightly charred. Remove from heat and let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, red bell pepper, cilantro, and green onions to the dressing. Toss thoroughly to coat evenly.
05 - Taste the mixture and adjust salt, pepper, or spices as desired.
06 - Transfer to serving dish. Garnish with extra cotija cheese, cilantro, chili powder or Tajín, and lime wedges as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like summer in a bowl—bright, creamy, and unexpectedly addictive without ever feeling heavy.
  • You can make it ahead and it actually gets better as it sits, which is rare magic for a pasta salad.
  • It works as a side at a barbecue, a potluck star, or honestly just dinner when you're craving something that feels both comforting and alive.
02 -
  • Charring the corn sounds fancy but is actually the move that makes this taste like something you thought about—don't skip this step even though it seems fussy.
  • If you make this ahead, the pasta will absorb dressing and everything compresses, so stir it well and taste before serving, adding a splash of lime juice or sour cream if it's gotten too thick.
03 -
  • Toast your spices in a dry pan for thirty seconds before whisking them into the dressing—it sounds fussy but makes them taste rounder and less powdery.
  • Taste the dressing before you add the pasta; it should taste bold and slightly over-seasoned because the pasta will mellow it out.
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