Mexican street corn pasta (Printable)

A creamy pasta with charred corn, lime, and smoky spices perfect for summer gatherings.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or thawed frozen)
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 and black pepper, to taste

→ Garnish (optional)

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

# How-To Steps:

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 touch of oil for 3 to 4 minutes until slightly charred. Set aside to cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the dressing. Toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust salt, pepper, or spices as desired.
06 - Transfer mixture to a serving dish. Garnish with extra cotija cheese, cilantro, chili powder or Tajín, and lime wedges if preferred. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together in less time than a show episode and tastes like you fussed over it all day.
  • The charred corn creates this addictive sweetness that keeps people reaching for more even when they think they're full.
  • It actually gets better sitting in the fridge, so you can prep it hours ahead without stress.
02 -
  • Don't skip rinsing the hot pasta—warm pasta absorbs dressing unevenly and turns mushy, while cold pasta stays separate and holds its texture.
  • The spices need time to marry with the creamy base, so make this at least an hour before serving if possible; it tastes noticeably better after sitting.
03 -
  • The charred corn is non-negotiable; it's what separates this from a basic mayo salad and gives it dimension.
  • Always zest your lime before you juice it, or you'll be fishing pulp out of your zester and muttering under your breath.
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