Mexican street corn pasta (Printable)

Creamy pasta salad with sweet corn, lime, and smoky spices for a vibrant summer side dish.

# What You'll Need:

→ 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

# Directions:

01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - Sauté corn in a hot skillet over medium-high heat, dry or with minimal oil, until slightly charred, about 3–4 minutes; set aside to cool.
03 - Whisk together mayonnaise, sour cream, cotija cheese, garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
04 - In a large bowl, toss cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions with the dressing until evenly coated.
05 - Taste mixture and adjust salt and pepper as needed.
06 - Transfer to serving dish and optionally garnish with extra cotija, cilantro, a sprinkle of chili powder or Tajín, and lime wedges. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes like elote without requiring you to eat corn off a stick at someone else's house.
  • The charred corn against creamy dressing creates a texture that keeps surprising you with each bite.
  • You can make it hours ahead, which means less stress when guests arrive.
02 -
  • If you skip cooling the pasta after cooking, warm pasta will wilt the cilantro and make the dressing separate—cold pasta is non-negotiable.
  • The charred corn really does taste different from plain corn, and it's worth the three extra minutes of attention to make it happen.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before adding it to the dressing—it releases oils and tastes like you've been cooking this for hours.
  • Use actual cotija cheese if you can find it, because feta will make it taste Greek instead of Mexican, and the difference matters more than you'd think.
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