Mexican street corn pasta (Printable Version)

Creamy pasta with charred corn, bright lime, and cotija cheese offers fresh and vibrant flavors.

# What You'll 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, 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

# Cooking Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until cooled. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until charred in 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, sea salt, and black pepper until smooth and well combined.
04 - Add cooled pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.
05 - Fold most of the crumbled cotija cheese into the salad, reserving a small amount for final garnish.
06 - Transfer salad to a serving bowl. Sprinkle with reserved cotija cheese and chili flakes if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • No mayonnaise means it stays light and bright, even hours after you make it.
  • The charred corn adds a whisper of smokiness that elevates this from ordinary to 'where did you get this caterer' territory.
  • It actually tastes better the next day when the flavors have gotten to know each other.
02 -
  • If you make this ahead, keep the dressing and pasta separate until serving—if it sits dressed for more than a few hours, the pasta absorbs everything and becomes mushy and sad.
  • The cotija cheese is what separates this from being just another pasta salad; if you use regular cheddar or feta out of convenience, your whole dish loses its identity and your guests will wonder why it tastes vaguely Mexican but not quite right.
03 -
  • Let the charred corn cool slightly before tossing it with the dressing, or the heat will soften the tomatoes prematurely and make the whole salad weepy.
  • If you're doubling this for a crowd, wait to add cilantro until just before serving because it wilts faster than you'd think, and nothing kills fresh-tasting food like sad, dark green herbs.
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