Mexican Street Corn Pasta (Printable)

Tangy lime and cotija cheese pasta with charred corn and fresh vegetables in a creamy dressing.

# What You Need:

→ Pasta

01 - 12 oz short pasta (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 & Garnish

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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to stop cooking. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until lightly 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, sea salt, and black pepper until the mixture is smooth and well combined.
04 - Add the cooked pasta, charred corn, halved cherry tomatoes, diced red onion, jalapeño, and fresh cilantro to the dressing. Toss gently until all components are evenly coated.
05 - Fold in the majority of the crumbled cotija cheese, reserving a small amount for garnish on top.
06 - Transfer the salad to a serving bowl. Top with reserved cotija cheese and chili flakes. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • No mayo means it won't weep or separate, staying fresh and bright even the next day.
  • The charred corn adds a subtle smokiness that makes people ask what your secret is.
  • It comes together in under 35 minutes, making it perfect for weeknight sides or last-minute potlucks.
02 -
  • Don't skip rinsing the pasta—warm pasta will cause the sour cream to break or become grainy, and that changes everything about the texture.
  • The dressing comes together better when all ingredients are at room temperature; cold sour cream straight from the fridge will be harder to whisk smooth.
03 -
  • Taste the dressing before the final toss and remember that cotija is salty, so you might not need the full 1/2 tsp of salt.
  • If the salad seems dry after sitting, loosen it with a squeeze of lime juice and a dollop of sour cream rather than adding oil or mayo.
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