Mexican Street Corn Pasta

I discovered this dish by accident at a neighborhood potluck last summer when I watched my friend grab an ear of street corn from the grill, then noticed someone else had made a creamy pasta salad nearby. Standing there with a paper plate in hand, it hit me—why not marry these two flavors? That evening, I went home and started experimenting, tossing charred corn into a tangy lime dressing, and this pasta became the thing people asked me to bring to every gathering after.

The first time I served this to my family, my dad asked if we could have it every week for the rest of the season. My teenage nephew went back for thirds, and my mom started mentally planning how to repurpose leftovers the next morning. That's when I knew I'd stumbled onto something worth keeping in regular rotation.

Ingredients

• Pasta (350 g): Short shapes like penne or fusilli work best because they cradle the dressing and charred corn bits in every forkful—avoid long, thin pasta.
• Corn kernels (2 cups): Fresh corn from the market is ideal, but frozen thawed corn works beautifully if you're making this in winter and want that vibrant taste.
• Red onion and bell pepper: The red onion's bite mellows as it sits in the dressing, while the pepper stays crisp and adds a clean sweetness.
• Cilantro and green onions: These are not optional—they're what bring the whole thing alive and give it that fresh, herbaceous character.
• Mayonnaise and sour cream: The combination is richer than mayo alone and tangier than sour cream by itself, creating the perfect base for the dressing.
• Cotija cheese: This crumbly Mexican cheese has a sharp, slightly salty flavor that doesn't melt into oblivion like cheddar would—feta is an honest substitute if you can't find it.
• Lime zest and juice: Don't skip the zest; it carries aromatic oils that the juice alone can't give you.
• Chili powder, smoked paprika, and cumin: These spices whisper rather than shout, building warmth without turning the dish into something spicy.

Instructions

Cook the pasta until just tender:

Bring a large pot of well-salted water to a rolling boil—salt it like you're seasoning soup, not a pinch. Cook according to the package until al dente, then drain and immediately rinse under cold water, shaking the colander to remove excess moisture so the pasta doesn't clump.

Char the corn to unlock sweetness:

Heat your skillet over medium-high heat until it's hot enough that a kernel sizzles immediately. Add the corn and let it sit undisturbed for a minute or two so it develops those golden, slightly blackened edges—this is where the magic happens.

Build the dressing with intention:

In a large bowl, whisk mayo, sour cream, cotija, and minced garlic together first, then add the lime zest, juice, and spices. The dressing should smell bright and warm, with a subtle earthiness from the cumin.

Bring everything together:

Add the cooled pasta, charred corn, diced vegetables, and fresh herbs to the bowl. Toss gently but thoroughly, making sure every piece gets coated in that creamy, tangy dressing.

Taste, adjust, and finish:

This is the moment to decide if you need more lime, more salt, or a pinch more spice—trust your palate. Transfer to your serving platter and garnish generously with extra cotija, cilantro, and a light dusting of chili powder or Tajín.

Save

There was a moment at a Fourth of July picnic when someone asked for the recipe, and I realized I'd been mentally adjusting it each time I made it—a bit more lime one week, extra cilantro another. That's when this dish stopped being something I'd invented and became something alive, something that lived in my hands and changed based on the season and who I was cooking for.

The Secret of Charred Corn

Charring isn't complicated, but it matters more than you'd think. When you heat corn in a dry skillet over high heat, the natural sugars caramelize and deepen, creating a toasted sweetness that tastes nothing like boiled or raw corn. The blackened bits aren't burned—they're flavor. I learned this the hard way after making this salad with plain corn three times and wondering why it tasted flat. Now I watch for those golden and dark spots like I'm waiting for a friend to arrive.

Make-Ahead and Storage

This salad is one of those rare dishes that actually improves as it sits, because the flavors continue to mingle and develop overnight. You can assemble it completely a day ahead and refrigerate it in a covered bowl, though I stir it well before serving and sometimes add a squeeze of fresh lime juice to brighten it back up. If you're bringing it somewhere and want it to travel well, transport the dressing separately and toss everything together right before serving so the pasta stays as fresh as possible.

Variations and Flavor Riffs

Once you understand how the basic flavors work together, you can begin playing around. Some nights I add diced jalapeño for heat, other times I stir in a tablespoon of crema or a splash of hot sauce. I've made it with crispy bacon crumbled in, and my vegetarian friends have added crispy chickpeas for texture. The foundation is strong enough to hold whatever you add.

• For a lighter version, swap half the mayonnaise for Greek yogurt or use all sour cream for tanginess.
• If you can't find cotija, crumbled queso fresco or feta work, though each brings a slightly different personality to the dish.
• Serve this alongside grilled chicken, fish, or carnitas, or let it stand alone as a vegetarian main course with a simple green salad on the side.

Save

This is the kind of dish that reminds me why I love cooking—something born from observation and a willingness to experiment that's become a tradition at our table. Every spoonful tastes like summer, no matter what season it is.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and sauté it to bring out a slight char and enhance sweetness.

→ What pasta shapes are best for this dish?

Short pasta like penne, fusilli, or rotini hold the dressing nicely and add good texture.

→ How can I add extra spice to the flavor?

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

→ Is it okay to prepare this salad in advance?

Absolutely. Make it up to a day ahead and stir well before serving to refresh flavors.

→ What can I substitute for cotija cheese?

Feta cheese is a great alternative that offers a similar crumbly texture and tangy taste.

→ Should the pasta be served warm or cold?

It can be served chilled or at room temperature, depending on your preference.