Mexican Street Corn Pasta

There's something about the smell of corn hitting a hot skillet that always brings me back to a friend's rooftop dinner party in July, when someone decided to throw together a pasta salad inspired by street food they'd had in Mexico City. The result was so unexpectedly delicious that we kept refilling our bowls while the sun turned the sky pink, and by the end of the night, we were all asking for the recipe. It became my go-to dish whenever I wanted something that felt both casual and special, with that perfect balance of creamy, tangy, and just spicy enough to keep things interesting.

I made this for a potluck once and watched people go back for thirds, which almost never happens with a side dish. One person even asked if it was restaurant-quality, and I loved being able to say it was something I'd put together in my own kitchen just that afternoon. That moment solidified it for me as one of those recipes worth keeping close.

Ingredients

• 350 g (12 oz) short pasta: Penne, fusilli, or rotini work beautifully here, each shape catching the dressing differently. I prefer penne because it holds onto the creamy dressing without getting too heavy.
• 2 cups corn kernels: Fresh is ideal in season, but frozen works just as well—I thaw it completely before charring, which gives you that crucial caramelization.
• ½ small red onion, finely diced: The sharpness cuts through the richness beautifully, and the smaller you dice it, the better it distributes throughout.
• 1 small red bell pepper, diced: This adds sweetness and color, and staying consistent with the dice size means every bite feels balanced.
• ¼ cup fresh cilantro, chopped: Fresh cilantro is non-negotiable here—it's what gives this dish that authentic brightness that makes people ask what the secret ingredient is.
• 2 green onions, thinly sliced: These go in at the end, so they stay crisp and add a subtle onion bite that feels fresh rather than overpowering.
• 90 g (⅓ cup) mayonnaise and 90 g (⅓ cup) sour cream: This combination creates the creamy base without being heavy, and mixing them together ensures smooth consistency throughout.
• 60 g (½ cup) cotija cheese, crumbled: Cotija is essential—it's salty and crumbly in a way that feta can't quite replicate, though feta is a decent pinch-hitter if needed.
• 1 clove garlic, minced: One clove is enough to add depth without overpowering the corn and lime.
• 1 lime, zested and juiced: Use a microplane for the zest to keep pieces tiny and bright; don't skip either the zest or juice, as both contribute differently.
• 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp ground cumin: These spices are what transform this from a simple salad into something that tastes intentional and layered.
• Salt and black pepper: Taste as you go—the cotija is already salty, so you might need less than you think.

Instructions

Cook the pasta until al dente:

Bring a large pot of salted water to a rolling boil—it should taste like the sea. Add pasta and cook until just tender with a slight firmness in the center, then drain and rinse under cold water to cool it completely. This step prevents the pasta from continuing to cook and becoming mushy.

Char the corn:

Heat a skillet over medium-high heat until it's quite hot, then add the thawed corn kernels. Sauté for 3–4 minutes without stirring constantly—let them sit so they develop those golden-brown, slightly charred spots that add depth. The dry pan method works, or a light coating of oil if you prefer, but the charring is what makes this dish special.

Build the dressing:

In a large bowl, whisk together mayo, sour cream, cotija, garlic, lime zest, lime juice, chili powder, paprika, and cumin until the mixture is smooth and the cheese is distributed evenly. Taste it and season with salt and pepper, remembering that cotija brings its own saltiness to the party.

Bring everything together:

Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the dressing. Toss everything gently but thoroughly so every piece gets coated, paying special attention to the bottom of the bowl where dressing tends to collect.

Taste and adjust:

This is the moment to trust your palate—if it needs more lime brightness, add another squeeze, or if you want more heat, a pinch more chili powder won't hurt. Better to adjust now than serve it and wish you had.

Finish and serve:

Transfer to a serving platter and top with extra cotija, fresh cilantro, a light dusting of chili powder or Tajín, and lime wedges on the side. Serve chilled or at room temperature depending on the weather and your mood.

Save

I served this at a casual dinner with friends who were skeptical about a corn pasta salad, and by the end of the meal, they were swooning. There's something about how the lime cuts through the richness while the charred corn adds this unexpected depth—it's the kind of dish that makes people say 'wow' without you having to fuss much in the kitchen.

When to Make This Dish

This salad shines brightest during warm months when you want something cold and refreshing but not too heavy. I've made it for backyard barbecues, potlucks, and those nights when cooking feels optional but impressing people isn't. It's the kind of side that works alongside grilled meats, fish, or even a vegetarian spread, and it never competes for attention—it just quietly becomes everyone's favorite part of the meal.

Storage and Make-Ahead Magic

One of the best things about this salad is that it improves over time as the flavors marry together, so making it a day ahead actually works in your favor. Store it in an airtight container in the fridge, and give it a gentle stir before serving—sometimes the dressing settles, and a quick toss brings everything back to life. You might notice the pasta absorbs more dressing as it sits, which means the flavors become even more pronounced the next day.

Ways to Play With Heat and Flavor

While this recipe is perfectly balanced as written, it's also a great canvas for your own preferences and what's in your pantry. If you love heat, dice a jalapeño into the dressing or add a dash of hot sauce—the lime will keep it from overwhelming everything else. You could swap Greek yogurt for the sour cream to lighten things up, or add a touch of honey to the dressing if your corn is less sweet than you'd hoped.

• A small jalapeño adds heat without bitterness, especially if you remove the seeds.
• Don't skip the cilantro—it's what makes this taste authentically inspired by Mexican street food rather than just another summer salad.
• Taste constantly as you dress the salad because pasta absorbs salt differently depending on how well you rinsed it.

Save

This dish has a way of becoming a staple that people ask you to bring to gatherings, and honestly, I never mind because it's so easy and always a hit. There's real magic in something that tastes like it took hours but comes together in less than thirty minutes.

Recipe Questions

→ What pasta types work best for this dish?

Short pasta shapes like penne, fusilli, or rotini hold the dressing well and provide good texture.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn can be thawed and sautéed until slightly charred to develop flavor similar to fresh corn.

→ How can I add more heat to this dish?

Incorporate diced jalapeño or a dash of hot sauce into the dressing for a spicy kick.

→ Is there a lighter alternative to mayonnaise and sour cream?

Greek yogurt can be used as a substitute to lighten the dressing while maintaining creaminess.

→ How should this dish be served?

It is best served chilled or at room temperature, making it ideal for summer gatherings or barbecues.