Mexican Street Corn Pasta Salad (Print Version)

Creamy pasta tossed with charred corn, lime dressing, cherry tomatoes, and cotija cheese.

# What You 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 pepper, 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 and Garnish

17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving

# Directions:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain in colander and rinse under cold running water. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn and cook for 5 to 7 minutes, stirring occasionally, until kernels develop charred spots. Transfer to a plate 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 completely smooth.
04 - Add cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and cilantro to the dressing. Toss gently until all ingredients are evenly coated.
05 - Fold in the majority of cotija cheese, reserving a small amount for final garnish.
06 - Transfer salad to serving bowl. Top with reserved cotija cheese and chili flakes. Serve alongside lime wedges.

# Expert Advice:

01 -
  • No mayo means it stays light and doesn't leave you feeling weighed down after eating.
  • The lime dressing is bright enough to wake up your palate, even on the hottest days.
  • Charred corn adds a subtle smokiness that tastes like you actually know what you're doing in the kitchen.
02 -
  • If you make this ahead, keep the dressing separate from the pasta and vegetables—even a few hours in the fridge will turn the corn mushy and dilute the flavors.
  • Taste the dressing before you mix it in; lime juice strength varies wildly, and you might need another squeeze or a pinch more salt.
03 -
  • Don't skip the lime zest—it adds brightness that juice alone can't deliver, and it's the reason the dressing tastes professionally balanced.
  • Charring the corn in a dry skillet is easier than you think and tastes infinitely better than using boiled corn straight from the pot.
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