Mexican Street Corn Pasta (Printable view)

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

# What You Need:

→ Pasta

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

→ Vegetables

02 - 2 cups corn kernels (fresh, canned, or frozen and 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 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 Make:

01 - Boil the pasta in a large pot of salted water until al dente. Drain, then rinse under cold water to cool.
02 - Heat a skillet over medium-high heat. Add corn and sauté dry or with a touch 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, garlic, lime zest and 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 evenly.
05 - Taste and modify seasoning as needed to balance flavors.
06 - Transfer to a serving dish and garnish with extra cotija, cilantro, chili powder or Tajín, and lime wedges as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The charred corn adds a smoky sweetness that regular corn salads never have.
  • It comes together in 30 minutes but feels like something you'd order at a fancy restaurant.
  • You can make it a day ahead and it tastes even better the next day.
02 -
  • Charring the corn is not optional—it's what separates this from every other mayo-based corn salad you've ever had.
  • Rinsing the pasta under cold water stops it from becoming mushy and overcooked, which is the most common mistake I see.
  • The dressing will thicken slightly as it sits because the pasta and vegetables release moisture, so don't panic if it looks a bit loose at first.
03 -
  • Make this a day ahead and stir it well before serving; the flavors deepen overnight as everything gets to know each other.
  • If it looks too thick the next day, loosen it with a squeeze of fresh lime juice or a small spoonful of mayo thinned with water.
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