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–+ servings
Mexican Street Corn Pasta

Mexican Street Corn Pasta: Creamy, Quick, and So Flavorful

This Mexican Street Corn Pasta combines vibrant street food essence with a quick weeknight meal, ensuring flavor and satisfaction.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz short pasta (fusilli, penne, or rotini) Provides structure and texture that holds creamy dressing well.
For the Corn Mix
  • 3 cups corn kernels (fresh or frozen) Adds sweetness and char for depth of flavor; feel free to substitute with other veggies!
  • 1 cup cherry tomatoes, halved Contributes freshness and juiciness that elevates the dish.
  • 1 small red onion, finely diced Offers sharpness and crunch; green onions or shallots can work as alternatives.
  • 1 jalapeño, seeded and finely chopped Introduces heat; omit for a milder dish.
  • 1/2 cup fresh cilantro, chopped Adds aromatic freshness; can be omitted if desired.
For the Creamy Dressing
  • 1/3 cup sour cream Provides creaminess; replace with plant-based sour cream for a vegan option.
  • 1/4 cup Greek yogurt Adds tang and protein; consider non-dairy alternatives for a plant-based option.
  • 2 tbsp fresh lime juice Enhances acidity and brightness, perfect for that zesty kick.
  • 1 1/2 tsp lime zest Boosts lime flavor, making every bite pop!
  • 2 cloves garlic, minced Provides depth and aromatic flavor to the dressing.
  • 1 tsp chili powder Adds warmth; adjust to your heat preference.
  • 1/2 tsp smoked paprika Introduces subtle smokiness; use regular paprika for a milder taste.
  • 1/2 tsp ground cumin Offers an earthy flavor that enhances the overall taste.
  • 1/2 tsp sea salt Balances and enhances flavors in the dish.
  • 1/4 tsp black pepper An essential seasoning to round out the spices.
For the Finish
  • 1/2 cup cotija cheese, crumbled (or feta as a substitute) Adds creaminess and saltiness; perfect for that authentic touch!
  • 1/2 tsp chili flakes (for topping) Optional for an extra kick of heat.
  • Lime wedges (for serving) Freshly serves as a bright accent on the dish.

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of short pasta and cook until al dente, typically about 8-10 minutes. Drain and rinse under cold running water.
  2. Heat a large skillet over medium-high heat, add 3 cups of corn kernels, and cook undisturbed for 5-7 minutes until charred. Transfer to a plate to cool.
  3. In a mixing bowl, whisk together 1/3 cup sour cream and 1/4 cup Greek yogurt until smooth. Add lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper, blending until creamy.
  4. In the same large bowl, combine the cooled pasta, charred corn, halved cherry tomatoes, diced onion, jalapeño, and chopped cilantro. Toss gently to coat with the dressing.
  5. Fold in 1/2 cup crumbled cotija cheese, reserving some cheese for topping. Stir gently to combine without breaking the pasta.
  6. Transfer to a large serving bowl, sprinkle with reserved cotija cheese and optional chili flakes, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Add cilantro just before serving for freshness. Prepare pasta and charred corn in advance for better texture. Adjust lime juice to taste before serving.

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