Mexican Street Corn Pasta

There's something about a crowded farmers market in July that makes you want to cook something bright and immediate. I grabbed an armful of corn still warm from the morning sun, and by the time I got home, I was already thinking about how to transform those kernels into something more than just buttered ears. Mexican street corn had always been my summer obsession, so why not turn it into a pasta salad that could feed a crowd? That's how this dish was born—part craving, part improvisation, part wanting to prove to myself that I could make something taste like celebration in a bowl.

I first made this for a potluck where I arrived fashionably late with zero confidence about how it would land. A friend took one bite, closed her eyes, and said, 'This tastes like you're friends with someone from Mexico City.' I'm not, but that moment made me realize this pasta had somehow captured something honest and unpretentious—the way street corn is meant to taste.

Ingredients

• Pasta (350 g short shapes like penne, fusilli, or rotini): Short pasta catches the creamy dressing better than long strands, and it holds the corn kernels in place so every forkful tastes complete.
• Corn kernels (2 cups fresh, canned, or frozen): Fresh corn is ideal, but frozen works beautifully if you char it properly—the heat brings out sweetness you didn't know was there.
• Red onion (½ small, finely diced): The bite from raw onion cuts through the richness and keeps everything from feeling heavy.
• Red bell pepper (1 small, diced): This adds a gentle crunch and a pop of color that makes the whole dish look alive.
• Fresh cilantro (¼ cup, chopped): Don't skip this—it's the green note that ties everything to the street corn inspiration.
• Green onions (2, thinly sliced): These finish the dish with a fresh, subtle onion flavor that feels like the last touch of brightness.
• Mayonnaise (90 g or ⅓ cup): This is your creamy base, and using good quality mayo makes a real difference in how luxurious the dressing feels.
• Sour cream (90 g or ⅓ cup): The tanginess here balances the richness and adds that distinctive street corn character.
• Cotija cheese (60 g or ½ cup, crumbled): This aged Mexican cheese is salty and slightly grainy, which means it doesn't melt into the dressing but instead adds texture and a distinctive salty funk that can't be replicated.
• Garlic (1 clove, minced): Just enough to whisper in the background without overpowering the other flavors.
• Lime (zested and juiced): The lime is essential—both the brightness of the juice and the aromatic oils in the zest are non-negotiable.
• Chili powder (1 tsp): This brings warmth and depth without aggressive heat.
• Smoked paprika (½ tsp): A small amount adds complexity and a hint of smokiness that echoes the charred corn.
• Ground cumin (½ tsp): Cumin whispers Mexican spice without announcing itself loudly.
• Salt and black pepper: Taste as you go—you might need more salt than you think because the cheese adds some, but not enough to carry the whole dish.

Instructions

Cook the pasta until just shy of tender:

Bring a large pot of salted water to a rolling boil, and when it's really boiling, add your pasta. Cook until it's just al dente—you want it to have a tiny bit of resistance when you bite it. Drain it and immediately rinse it under cold running water, stirring gently with your hands so each piece gets cooled and separated from its neighbors.

Char the corn for hidden sweetness:

While the pasta cooks, heat a large skillet over medium-high heat until it's hot enough that a single kernel sizzles on contact. Add your corn (no oil needed if you're feeling minimalist, though a light touch of oil won't hurt) and let it sit for a minute before stirring. You want spots of color, almost like tiny burns on some kernels—that's where the magic happens. After 3–4 minutes, transfer it to a clean plate to cool.

Build the dressing with intention:

In a large bowl, whisk together the mayo, sour cream, cotija, minced garlic, lime zest, and lime juice until you have something creamy and smooth. Then add the chili powder, smoked paprika, cumin, salt, and pepper, whisking again so the spices are evenly distributed and there are no little lumps of powder floating around.

Combine everything and let flavors get acquainted:

Add the cooled pasta, charred corn, diced red onion, bell pepper, fresh cilantro, and green onions to the bowl with the dressing. Using your hands or two spoons, toss gently but thoroughly, making sure every piece of pasta gets coated. This takes a bit of patience, but it's worth it.

Taste and adjust without apology:

Grab a fork and taste a bite. Most of the time you'll want to add more salt, maybe a squeeze more lime juice, or an extra pinch of chili powder. Trust your palate—you know what you like.

Transfer to a platter and dress it up:

Spread everything onto a serving plate or wide shallow bowl. Scatter extra crumbled cotija across the top, add a handful of fresh cilantro, a light sprinkle of chili powder or Tajín, and set lime wedges around the edges for people to squeeze over if they want.

Serve it however the moment calls for:

You can chill it in the refrigerator until you're ready to serve, or eat it at room temperature if you're hungry now. Both versions are delicious.

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I served this at a casual dinner where everyone was a little exhausted from the heat, and somehow this salad became the thing people kept coming back for. It wasn't fancy or complicated, but it felt generous and bright in a way that made people want to slow down and eat more slowly, which is maybe all any dish can hope to do.

The Magic of Charred Corn

The difference between plain corn and charred corn is the difference between a nice memory and one that sticks with you. When you heat corn hard enough to spot it with color, you're not just warming it—you're creating new flavors through a process called the Maillard reaction, where proteins and sugars meet high heat and transform into something deeper and more complex. Fresh corn is already sweet, but charred corn has character. The first time I did this intentionally instead of by accident, I understood why street corn vendors in Mexico City keep their corn over active heat.

Making This Ahead

This salad actually gets better if you make it a few hours or even a full day ahead. The dressing continues to coat every ingredient, and the flavors have time to get to know each other in a way they don't if you eat it immediately. If you're making it ahead, cover it and refrigerate, then give it a gentle stir and taste for seasoning right before you serve. Sometimes the flavors settle and you might want a final squeeze of lime or a pinch more salt, and that's completely normal and expected.

Beyond the Basic Recipe

Once you've made this a few times, you'll start seeing variations everywhere. Some people swear by adding diced jalapeño for heat, or a dash of hot sauce mixed into the dressing. Others use Greek yogurt instead of sour cream to lighten the whole thing, which is lovely if that's the direction your palate leans. You can even crumble some cooked bacon into the mix, or add diced avocado right before serving if you want to push it in a richer direction. The core idea—charred corn, creamy dressing, fresh herbs, tangy lime—that stays constant, but the details are yours to play with.

• For a spicy kick that sneaks up on you, add a diced jalapeño or two to the dressing and let the heat build slowly as people eat.
• If you need this to be lighter, swap the full amount of sour cream for Greek yogurt and reduce the mayo slightly.
• This salad pairs beautifully with grilled chicken, fish, or carne asada, so don't think of it as just a side—it's the thing people will actually want to eat.

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This pasta salad has become my default dish when I want to feed people something that feels effortless on my end but tastes like I actually thought about it. That might be the best any side dish can offer.

Recipe Frequently Asked Questions

→ What type of pasta works best?

Short pasta such as penne, fusilli, or rotini hold the dressing well and blend nicely with the other ingredients.

→ Can I use frozen corn?

Yes, thawed frozen corn is a convenient substitute and works perfectly when sautéed for a slight char.

→ How can I add extra heat?

Add diced jalapeño or a dash of hot sauce to the dressing for a spicier kick.

→ Is there a dairy-free option?

Consider substituting sour cream and cotija cheese with dairy-free alternatives to suit dietary needs.

→ How far ahead can this salad be made?

It can be prepared up to a day before serving; stir well before enjoying to redistribute the flavors.