Mexican Street Corn Pasta Salad (Printable)

Vibrant pasta salad featuring charred corn, tangy lime, cotija cheese, and fresh vegetables.

# Ingredient List:

→ Pasta

01 - 12 ounces 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 pepper, 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 red chili flakes
19 - Lime wedges for serving

# Directions:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain thoroughly and rinse under cold running water. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until charred and caramelized in spots. Remove from heat 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, ground cumin, sea salt, and black pepper until fully combined and smooth.
04 - Add cooled pasta, charred corn, halved cherry tomatoes, diced red onion, jalapeño, and fresh cilantro to the dressing. Gently toss until all ingredients are evenly coated.
05 - Fold in the majority of cotija cheese, reserving a portion for final garnish. Maintain gentle motion to preserve ingredient integrity.
06 - Transfer salad to a serving bowl. Sprinkle with reserved cotija cheese and red chili flakes. Present with lime wedges on the side.

# Expert Tips:

01 -
  • No mayo means it stays fresh and tangy, not heavy or slick.
  • You can prep everything ahead and toss it together five minutes before guests arrive.
  • The charred corn gives you that street food magic without needing a grill or leaving your kitchen a mess.
02 -
  • Don't toss this salad until just before serving if you're making it ahead—the pasta will absorb the dressing and turn dense instead of bright.
  • The charred corn makes all the difference; don't skip the skillet step thinking frozen corn will be fine raw, because it won't have that smoky sweetness that makes people ask what's in this.
03 -
  • Char your corn without any oil in a nonstick skillet—the natural sugars caramelize on their own and create way better flavor than if you added butter.
  • Taste the dressing before you add it to the pasta; this is your chance to adjust salt, lime, or spice without having to fix the whole batch.
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