Mexican Street Corn Pasta

My neighbor brought this to a July potluck, and I watched people go back for thirds, their fingers greasy with lime-tinged mayo and that perfect char on the corn. I had to know what she did differently from every other creamy corn salad I'd attempted. Turns out, she was charring the corn itself in a hot skillet instead of just tossing it raw into the bowl, and she wasn't shy with the lime and cotija. That one detail changed everything for me.

The first time I made this at home, my daughter asked why it smelled like a street fair, and I realized I'd nailed it—that's exactly the feeling we were going for. She watched me press the corn into the hot skillet and laughed when it started to pop and darken, claiming I was "cooking it wrong," but one bite changed her mind forever.

Ingredients

• Short pasta (penne, fusilli, or rotini): 350 g (12 oz) works beautifully because the shape catches the creamy dressing; cook it al dente and cool it properly so it doesn't absorb all the flavor.
• Corn kernels: 2 cups fresh, frozen, or canned, thawed; this is where the magic starts, so don't skip the charring step even though it seems extra.
• Red onion: ½ small, finely diced; it cuts through the richness with its sharp bite, so don't skimp on it.
• Red bell pepper: 1 small, diced; adds crunch and sweetness that balances the lime and spice.
• Fresh cilantro: ¼ cup, chopped; if you're cilantro-averse, use flat-leaf parsley instead without guilt.
• Green onions: 2, thinly sliced; they give a fresh onion flavor without the raw bite of red onion.
• Mayonnaise: 90 g (⅓ cup) is the creamy base; use a good quality one because you'll taste it.
• Sour cream: 90 g (⅓ cup) tangles with the mayo to create an almost Mexican crema texture.
• Cotija cheese: 60 g (½ cup), crumbled; it's the salty-sour-tangy key to authenticity, though feta works in a pinch.
• Garlic: 1 clove, minced; fresh is essential here, not powder.
• Lime: 1, zested and juiced; the juice brightens everything while the zest adds a subtle bitterness.
• Chili powder, smoked paprika, ground cumin: 1 tsp, ½ tsp, ½ tsp respectively; these three together create that street-vendor warmth.
• Salt and black pepper: To taste; always taste before serving because cheese and mayo are salty already.

Instructions

Boil the pasta until it's just tender:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 10-12 minutes depending on your brand. Drain it and rinse it under cold water right away so it stops cooking and cools down quickly; this matters because warm pasta will get mushy when it sits with the dressing.

Char the corn in a hot skillet:

While the pasta cooks, heat a large skillet over medium-high heat until it's genuinely hot—you should feel the heat radiating from it. Add the corn without oil (or with just a tiny bit) and let it sit undisturbed for about a minute so it can blister and darken in spots; this takes about 3–4 minutes total and creates that smoky, sweet flavor that makes this recipe sing.

Make the creamy dressing base:

In a large bowl, whisk together the mayo, sour cream, crumbled cotija, minced garlic, lime zest, and lime juice until it's smooth and well combined. Sprinkle in the chili powder, smoked paprika, and cumin, stirring until the spices are fully incorporated and no streaks remain; this should taste tangy, creamy, and warm all at once.

Combine everything with intention:

Add the cooled pasta, charred corn, diced red onion, bell pepper, cilantro, and green onions to the bowl and toss gently but thoroughly, making sure every piece gets coated with the dressing. Use a rubber spatula or wooden spoon so you don't break the pasta, and take your time—this is where all the flavors start to meld.

Taste and adjust the seasoning:

This step is critical: grab a spoon and try it, then adjust the salt, pepper, or lime juice as needed. Remember that the flavors will deepen slightly if it sits overnight, so go a touch lighter on the salt if you're serving it later.

Finish with a final touch:

Transfer the salad to a serving platter and sprinkle with extra cotija cheese, fresh cilantro, a dusting of chili powder or Tajín, and lime wedges on the side. Let it chill or serve at room temperature, depending on the weather and your mood.

Save

My partner and I brought this to a backyard dinner party in late August, and it became the dish people actually remembered—not just something to fill a plate alongside the grilled chicken. That's when I understood that the simplest recipes, the ones that respect each ingredient and don't overcomplicate things, are often the ones that matter most.

The Secret of Charred Corn

Most people think charring corn is a restaurant technique that requires special equipment, but it's just heat and patience. A dry skillet at high temperature will blister the kernels and coax out their natural sweetness while adding a subtle smoky note that makes your guests ask what you did differently. This single step transforms corn from a mild, sweet vegetable into something with actual depth and character, which is why this salad tastes nothing like the creamy corn salads everyone's eaten at a hundred summer gatherings.

Building Flavor Layers with Lime and Spice

Lime juice and zest do completely different things here, and both matter. The juice is acidic and brightens the creaminess, while the zest adds a subtle bitterness and aroma that makes people say they taste something they can't quite name. The spice blend of chili powder, smoked paprika, and cumin creates a gentle warmth that echoes Mexican street food without overpowering the fresh vegetables and cheese. These three spices together are more important than any single ingredient because they're what tell your palate this salad belongs to a specific place and tradition.

Make It Your Own

This recipe is sturdy enough to handle customization based on what's in your kitchen and what you're craving. If heat is your thing, dice in a jalapeño or add a dash of hot sauce to the dressing, or even swap regular chili powder for a hotter variety. You can lighten it up by replacing the sour cream with Greek yogurt, or add diced avocado for richness and creaminess. The foundation stays the same, but the details can shift to match your mood or dietary needs, which is exactly what makes it perfect for summer cooking when flexibility matters more than precision.

• For extra spice, stir in diced jalapeño or a small splash of your favorite hot sauce.
• Make it vegan by using dairy-free mayo, cashew cream instead of sour cream, and nutritional yeast for that salty-funky cotija texture.
• Serve it family-style in a large bowl and let people dress their own portions with extra cheese, cilantro, and lime wedges.

Save

This salad has quietly become the one thing people ask me to bring to every summer gathering, which is exactly the kind of quiet victory a recipe can achieve. It's vibrant, it's straightforward, and it tastes like someone actually cared about making it—all of which are reasons to make it this weekend.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rotini hold the dressing well while retaining a firm bite.

→ Can fresh corn be substituted with frozen or canned corn?

Yes, both canned and frozen corn can be used. If frozen, thaw and drain well before sautéing to get a slightly charred flavor.

→ How do you achieve the smoky flavor in the salad?

Char the corn lightly in a hot skillet and add smoked paprika to the dressing for a subtle smoky depth.

→ Is it possible to prepare this ahead of time?

Absolutely. Prepare the salad up to a day before serving and toss well to recombine flavors before plating.

→ What can be used as a cotija cheese substitute?

Feta cheese works well as a tangy alternative if cotija is unavailable or you want a different flavor profile.

→ How can the spicy element be enhanced in this dish?

Adding diced jalapeño or a dash of hot sauce to the dressing provides a more pronounced heat.