Mexican Street Corn Pasta (Print View)

Delight in creamy pasta with sweet corn, zesty lime, cotija cheese, and a hint of chili spice.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, rotini, or shells)
02 - Salt, for boiling water

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned)
04 - 1 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp ground cumin

→ Creamy Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Zest and juice of 1 lime
12 - 1/2 cup cotija cheese, crumbled
13 - 2 tbsp fresh cilantro, chopped
14 - Salt and pepper, to taste

→ To Finish

15 - Additional cotija cheese, for garnish
16 - Extra chili powder or Tajín, for garnish
17 - Fresh cilantro leaves
18 - Lime wedges

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4–5 minutes until lightly charred. Stir in garlic, chili powder, smoked paprika, and cumin; cook for 1 minute until aromatic. Remove from heat.
03 - In a large bowl, whisk together sour cream, mayonnaise, lime zest and juice, crumbled cotija cheese, and chopped cilantro. Season with salt and pepper to taste.
04 - Add cooked pasta and sautéed corn mixture to the sauce. Toss thoroughly to coat evenly, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately, garnished with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Tips:

01 -
  • The sauce coats every piece of pasta with a creamy, tangy richness that tastes like summer in a bowl.
  • Fresh lime and cotija cheese transform something simple into something that feels like a celebration.
  • It's ready in under 40 minutes but tastes like you've been cooking all afternoon.
02 -
  • Charring the corn is non-negotiable; those browned bits are where the depth of flavor comes from, so resist the urge to stir constantly.
  • Don't cook the garlic and spices for longer than a minute or they'll taste bitter and burned rather than fragrant and warm.
  • Reserve that pasta water before you drain; it's your safety net if the sauce feels too thick, and it's starchy enough to help everything cling together.
03 -
  • Grill fresh corn over an open flame or cast iron skillet before cutting off the kernels; the char deepens everything that comes after.
  • Don't let the mayo intimidate you; it's the secret to a sauce that's creamy without being heavy, and it keeps everything silky even after it sits.
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