Mexican Street Corn Pasta Salad (Printer-friendly)

Creamy pasta with charred corn, lime dressing, cotija cheese, and fresh veggies for a vibrant side.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as 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 Make It:

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

# Expert Advice:

01 -
  • It skips the mayo trap that makes most pasta salads feel heavy—instead, you get a bright, tangy lime dressing that actually tastes refreshing.
  • The charred corn adds a smoky sweetness that transforms something simple into something memorable.
  • It comes together in about 35 minutes and actually tastes better the next day.
02 -
  • Don't skip the charring step on the corn—boiling or microwaving it leaves you with a flat, watery salad that misses the entire point.
  • Toss the dressing with everything just before serving if you're making this ahead, because the pasta will absorb the dressing and get heavy if it sits too long.
03 -
  • Toast your spices in the skillet while the corn is charring—just 30 seconds in a dry pan wakes them up and makes the dressing taste ten times more vibrant.
  • Use the zester tool on your microplane, not the grater side, to get actual flavor from that lime zest instead of just colored powder.
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