Save to Pinterest My neighbor Maria brought over a container of street corn elote one summer evening, and I couldn't stop thinking about those charred kernels, the tang of lime, and that salty crumble of cotija cheese. Weeks later, I found myself standing in my kitchen wondering what would happen if I turned those flavors into something I could twirl on a fork. This Mexican Street Corn Pasta was born from that curious moment, and it's become the dish I make when I want to feel like someone's cooking beside me, even when I'm alone at the stove.
I made this for a potluck during a heatwave, and honestly, I was nervous nobody would touch a hot pasta dish in that weather. But something about the bright citrus and cool sour cream made people come back for seconds, even in the sweltering kitchen. That's when I knew this recipe had staying power, seasonal doubt or not.
Ingredients
- Short pasta (penne, rotini, or shells), 340 g (12 oz): The shape catches the creamy sauce and corn kernels beautifully, creating little pockets of flavor in every bite.
- Corn kernels, 2 cups: Fresh corn from summer is magical, but frozen kernels work just as well and are often sweeter than you'd expect.
- Unsalted butter, 1 tbsp: Just enough to coax out the corn's natural sweetness and create that light char.
- Garlic, 2 cloves minced: Keep it fine so it dissolves into the sauce rather than announcing itself too loudly.
- Chili powder, 1/2 tsp: The gentle heat that makes your taste buds wake up without overwhelming the delicate balance.
- Smoked paprika, 1/4 tsp: This ingredient carries the memory of fire and smoke, grounding the brightness of everything else.
- Ground cumin, 1/4 tsp: A whisper of earthiness that ties the whole dish together.
- Sour cream, 120 ml (1/2 cup): The foundation of magic; don't skip it or use Greek yogurt as a direct swap, as the texture changes.
- Mayonnaise, 60 ml (1/4 cup): It sounds odd until you taste how it enriches the sauce and keeps everything silky.
- Lime zest and juice from 1 lime: The zest brings brightness, the juice brings snap; together they're what makes people ask for the recipe.
- Cotija cheese, crumbled, 60 g (1/2 cup) plus extra: If you can only find it in blocks, crumble it by hand just before using so it stays light and doesn't pack down.
- Fresh cilantro, chopped, 2 tbsp: This isn't decoration; it's part of the soul of the dish, so don't be shy with it.
- Salt and pepper: Taste as you go, especially after adding the cheese, which brings its own saltiness.
Instructions
- Get your water boiling and your pasta started:
- Fill a large pot with salted water (it should taste like the sea) and bring it to a rolling boil. Drop in your pasta and follow the package directions, but start tasting a minute before it says it's done; you want it tender but still with a gentle resistance when you bite it. While it cooks, fill a measuring cup or small bowl with water nearby so you can reserve about 1/2 cup of that starchy pasta cooking water.
- Wake up the corn with heat and spice:
- While your pasta cooks, melt butter in a large skillet over medium-high heat and watch as it foams and smells like toasted hazelnuts. Add the corn and let it sit undisturbed for a minute so it starts to char, then stir occasionally for another 3-4 minutes until some kernels are golden brown and blistered. The char is where the flavor lives, so don't rush this step.
- Build your creamy, tangy base:
- In a large bowl, whisk together sour cream and mayonnaise until they're completely smooth, then add the lime zest and juice, watching as the mixture brightens. Fold in the crumbled cotija cheese and fresh cilantro, then taste and season with salt and pepper, being careful because the cheese is already salty.
- Add the aromatics and spices to your corn:
- Once you've charred your corn, add the minced garlic, chili powder, smoked paprika, and cumin directly to the skillet and stir constantly for just about a minute, letting your kitchen fill with a fragrant cloud. This brief cooking step mellows the raw spice flavors and makes them part of the corn rather than separate notes.
- Bring everything together:
- Drain your cooked pasta and add it to the bowl with the creamy sauce, then pour in the corn mixture and toss gently but thoroughly, making sure every piece gets coated. If the sauce feels too thick or clinging, add a splash or two of that reserved pasta water and toss again until everything moves smoothly together.
- Finish with style and serve right away:
- Transfer to a serving dish or individual bowls and top generously with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side so people can add brightness to taste.
Save to Pinterest A friend tasted this and said it tasted like a memory of Mexico she'd never actually had, which felt like the highest compliment. Cooking something that makes people feel connected to a place they've never been, or brings back feelings they can't quite name, is when cooking stops being about following instructions and becomes something closer to magic.
Why Cotija Cheese Makes All the Difference
Cotija is what sets this dish apart from regular creamy corn pasta. Unlike mozzarella or parmesan, which melt or disappear, cotija stays slightly firm and crumbly, giving you little bursts of salty, tangy richness with every bite. The first time I made this with feta out of necessity, it was good, but it wasn't the same. When I switched back to cotija, suddenly the dish had personality.
Playing with Heat Levels
The chili powder in this recipe is gentle, a background warmth rather than a shout. But I've learned that heat is deeply personal, and your version should taste like home to you. If you like bold spice, double the chili powder or add a diced jalapeño to the corn as it cooks. If you're cooking for people who prefer milder food, use regular paprika instead of smoked and skip the extra chili powder garnish.
Timing and Temperature Tricks
The best version of this dish tastes warm but not piping hot; the flavors are clearer that way, and the sauce moves more freely on your plate. I've also discovered that this pasta can sit at room temperature for an hour and actually taste lovely, making it perfect for outdoor gatherings or when you're cooking ahead. Just add a little more pasta water or a squeeze of lime before serving if it feels dry, because the pasta continues to absorb the sauce even after it's off the heat.
- If you want to make this ahead, store it in the fridge and gently reheat with a splash of water or a drizzle of olive oil, stirring constantly so nothing sticks.
- Fresh lime and cilantro should be added right before serving so they keep their bright edge instead of fading into the cream.
- A sprinkle of Tajín on top adds color and an extra layer of chili-lime flavor that makes people ask what that special ingredient is.
Save to Pinterest This dish reminds me why I cook: not for perfection, but for those moments when something simple and made by hand becomes a reason people gather around a table. Make it, share it, and don't be surprised when someone asks you for the recipe.
Recipe Q&A
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rotini, or shells hold the creamy sauce well and provide a balanced bite.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be sautéed directly, maintaining the dish's vibrant flavor.
- → Is there a way to add more heat to this pasta?
Adding diced jalapeño or a splash of hot sauce enhances the spicy elements without overpowering the creamy base.
- → What cheese can substitute cotija if unavailable?
Feta cheese is a great alternative, offering a similar salty and crumbly texture that complements the dish.
- → How can I ensure the sauce coats the pasta evenly?
Reserving some pasta water to loosen the sauce helps distribute flavors evenly over the pasta.
- → Can this dish be served at room temperature?
Yes, it can be enjoyed warm or at room temperature, making it versatile for different serving occasions.