Mexican Street Corn Pasta (Print View)

Creamy pasta tossed with charred corn, lime, spices, and fresh herbs for a zesty summer side.

# Components:

→ 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

# Method:

01 - Boil the pasta in a large pot of salted water until al dente. Drain and rinse with cold water to stop cooking and cool.
02 - Heat a skillet over medium-high heat and sauté corn kernels dry or with a small amount of oil for 3 to 4 minutes until lightly charred. Remove and allow to cool.
03 - Whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and combined.
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 season with additional salt and pepper if necessary.
06 - Transfer to a serving dish and garnish with extra cotija cheese, cilantro, a sprinkle of chili powder or Tajín, and lime wedges as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's the kind of side dish that steals the spotlight, leaving everyone asking for the recipe before they've even sat down.
  • You can make it hours ahead, which means less stress when you're hosting and more time actually enjoying your guests.
  • The combination of charred corn, creamy dressing, and bright lime creates this addictive flavor balance that keeps you going back for one more bite.
02 -
  • Charring the corn in the skillet is not optional—it transforms the flavor from sweet to complex and adds a subtle smokiness that elevates the entire dish.
  • Don't skip the lime zest; the oils in the zest add brightness and aroma that juice alone cannot deliver, and it makes all the difference in the final taste.
03 -
  • Don't rinse the pasta under hot water unless you want it to stick together; cold water is your friend here and keeps each noodle separate and ready to catch the dressing.
  • If you find yourself without cotija cheese, feta works in a pinch, but hunt down cotija if you can because it's milder and has a crumbly texture that feels more authentic to the elote experience.
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