Mexican Street Corn Pasta (Print Page)

Creamy pasta salad with grilled corn, zesty lime, and smoky spices in a tangy dressing.

# What You Need:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 2 cups corn kernels, fresh grilled or frozen and thawed
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely diced
06 - 1/2 cup fresh cilantro, chopped

→ Cheese

07 - 3/4 cup crumbled cotija or feta cheese

→ Dressing

08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp fresh lime juice
11 - 1 tsp lime zest
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1 tsp hot sauce, optional
16 - Salt and black pepper to taste

# Directions:

01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking and cool completely.
02 - If using fresh corn, heat skillet over medium-high heat and char corn kernels until lightly browned, about 5 minutes. Let cool completely.
03 - In a large mixing bowl, add cooled pasta, charred corn, diced red onion, red bell pepper, jalapeño, and chopped cilantro. Toss to distribute evenly.
04 - Whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce if desired, salt, and black pepper until smooth and fully incorporated.
05 - Pour dressing over pasta and vegetables. Toss thoroughly until all ingredients are evenly coated with the creamy mixture.
06 - Gently fold in most of the crumbled cotija or feta cheese, reserving a small portion for topping.
07 - Transfer to serving dish and sprinkle with remaining cheese. Refrigerate for at least 20 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • The creamy smoky dressing clings to every curve of the pasta, so each bite packs that street corn punch without needing a fork and knife
  • It actually gets better as it sits, making it the perfect make ahead dish for potlucks, picnics, or meal prep for the week
02 -
  • Rinse the pasta with cold water immediately after draining, or the residual heat will continue cooking it into a sad, gummy mess that no amount of dressing can fix
  • Let the salad chill for at least twenty minutes before serving, because the flavor difference between room temperature and properly chilled is genuinely shocking
03 -
  • If you are making this ahead, hold back about a quarter of the dressing and toss it in right before serving to freshen everything up
  • Use a microplane for the lime zest to get just the outer colorful layer without any bitter white pith

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