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Mexican Street Corn Pasta

Tantalizing Mexican Street Corn Pasta for Flavorful Gatherings

This Mexican Street Corn Pasta combines grilled corn, zesty lime dressing, and vibrant veggies for a quick, customizable dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Short Pasta Use fusilli, penne, or rotini for the best dressing adherence.
For the Corn Mixture
  • 3 cups Fresh or Frozen Corn Kernels Cook until slightly charred for enhanced flavor.
  • 1 cup Cherry Tomatoes Halved; can be replaced with grape or heirloom tomatoes.
  • 1 small Red Onion Finely diced; substitute with green onions for a milder taste.
  • 1 each Jalapeño Pepper Seeded and finely chopped; omit for a milder version.
  • 1/2 cup Fresh Cilantro Chopped; optional or can be substituted with parsley.
For the Creamy Dressing
  • 1/3 cup Sour Cream Replace with Greek yogurt for a lighter option or plant-based sour cream for vegan.
  • 1/4 cup Greek Yogurt Adds creaminess and can be substituted with additional sour cream.
  • 2 tbsp Fresh Lime Juice Fresh is preferred but bottled can be used.
  • 1 1/2 tsp Lime Zest Optional but enhances the dish significantly.
  • 2 cloves Garlic Minced; use roasted garlic for a milder sweetness.
  • 1 tsp Chili Powder Adjust to taste for desired spice level.
  • 1/2 tsp Smoked Paprika Introduces a subtle smokiness; don't skip.
  • 1/2 tsp Ground Cumin Can be omitted for a lighter taste.
  • 1/2 tsp Sea Salt Adjust to your taste preference.
  • 1/4 tsp Black Pepper Freshly ground is preferred for best aroma.
For Toppings and Serving
  • 1/2 cup Cotija Cheese Crumbled; substitute with feta for a similar flavor profile.
  • 1/2 tsp Chili Flakes Optional sprinkle for heat.
  • Lime Wedges For serving.

Equipment

  • Large pot
  • Skillet
  • mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and cool under cold water.
  2. Heat a dry skillet over medium-high heat. Add corn and cook for 5-7 minutes until charred. Remove and let cool.
  3. Whisk together sour cream, Greek yogurt, lime juice, and lime zest until smooth. Add garlic, chili powder, paprika, cumin, salt, and pepper. Blend well.
  4. In a bowl with the dressing, fold in cooled pasta, charred corn, tomatoes, onion, and jalapeño. Add cilantro if using.
  5. Gently mix in crumbled cotija cheese, reserving some for garnish. Adjust seasoning as needed.
  6. Transfer to a serving bowl. Garnish with reserved cheese and chili flakes. Serve immediately with lime wedges.

Nutrition

Serving: 1cupCalories: 290kcalCarbohydrates: 35gProtein: 8gFat: 14gSaturated Fat: 4.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 180mgIron: 1.5mg

Notes

Make the salad a few hours in advance for best flavors. Keep dressing separate until serving. Taste and adjust seasoning before serving.

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