Mexican street corn pasta salad (Print Version)

Creamy pasta tossed with charred corn, tangy lime, cotija cheese, and fresh vegetables in a vibrant mix.

# What You'll Need:

→ Pasta

01 - 12 ounces short pasta such as fusilli, penne, or rotini

→ Vegetables

02 - 3 cups fresh or frozen corn kernels, approximately 4 ears
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño pepper, seeded and finely chopped, optional
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 and Garnish

17 - 1/2 cup cotija cheese, crumbled, or feta as substitute
18 - 1/2 teaspoon chili flakes, optional, for topping
19 - Lime wedges for serving

# How to Make It:

01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cool water. Set aside.
02 - Heat a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to coat everything evenly.
05 - Fold in most of the cotija cheese, reserving a bit for garnish.
06 - Transfer to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes if using. Serve with lime wedges.

# Additional Tips::

01 -
  • It tastes like summer in a bowl but comes together faster than you'd expect, and nobody needs to know how simple it was.
  • The charred corn gives you that smoky depth that makes people ask for seconds, while the lime dressing keeps everything fresh instead of heavy.
02 -
  • Never skip the cooling step after charring the corn—warm corn mixed with cold pasta creates a temperature situation that's just awkward.
  • Make this the day of if you can, or at least toss it with dressing right before serving, because the pasta absorbs liquid overnight and loses that perfect balance.
03 -
  • If you have access to fresh corn on the cob and a grill, char the whole ear and cut the kernels off—it takes more time but tastes noticeably better.
  • Taste the dressing before adding pasta because salt and lime levels vary; you want it bold enough to season the pasta as everything mingles.
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