Mexican Street Corn Pasta (Printable)

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

# Ingredient List:

→ 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 and Garnish

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

# Directions:

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, 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. Serve with lime wedges.

# Expert Tips:

01 -
  • It's creamy and satisfying without a single spoonful of mayonnaise, so you feel lighter after eating it.
  • The charred corn adds a sweet, smoky depth that makes this feel restaurant-quality but takes almost no effort.
  • Lime and cotija cheese create this addictive savory-tangy combination that keeps people coming back for seconds.
02 -
  • If you make this and let it sit in the fridge for hours, the pasta will absorb too much dressing and it gets dry—prepare components ahead but only toss everything together 15 minutes before serving.
  • The cotija cheese should stay granular and distinct, not melt into the dressing, so sprinkle it mostly on top rather than folding all of it in.
03 -
  • If you're using frozen corn, don't thaw it completely—slightly frozen corn chars better and more evenly than warm corn that's already sweating.
  • The lime zest is worth grating fresh right into the dressing rather than using pre-zested, because the oils in fresh zest brighten everything in a way bottled zest just can't replicate.
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