Mexican street corn pasta (Print Version)

Pasta combined with sweet corn, cotija cheese, lime, and chili for a creamy, flavorful main dish.

# Components:

→ 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 black pepper, to taste

→ To Finish

15 - Additional cotija cheese for garnish
16 - 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, drain pasta, and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred and golden. Stir in garlic, chili powder, smoked paprika, and cumin; cook for 1 minute until fragrant. Remove from heat.
03 - In a mixing bowl, whisk together sour cream, mayonnaise, lime zest and juice, cotija cheese, and chopped cilantro. Season with salt and pepper to taste.
04 - Add cooked pasta and corn mixture to the bowl with the sauce. Toss thoroughly until coated evenly, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately and garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Advice:

01 -
  • The sour cream and mayo create a sauce so silky it coats every pasta piece like a warm hug.
  • Charred corn brings a toasty depth that makes people ask what your secret ingredient is.
  • It comes together in under 40 minutes, which means you're eating dinner while there's still daylight.
  • Cotija cheese adds a salty crumble that keeps you reaching for more even after you're full.
02 -
  • The pasta water is your secret weapon—its starch helps the creamy sauce coat the pasta instead of just sliding off the sides of the noodles.
  • Don't skip the charring step with the corn; those golden, slightly blackened bits are what give this dish its depth and keep it from tasting like creamed corn.
  • Cotija cheese doesn't melt, which is exactly why it works here—it stays textured and salty, giving you something to bite into rather than disappearing into the sauce.
03 -
  • Reserve your pasta water before draining—this starchy liquid is the difference between a sauce that clings and one that slides off.
  • Don't be shy with the lime zest; it's where so much of the brightness comes from, so zest generously and don't worry about overdoing it.
  • Taste the sauce before tossing everything together so you can adjust the salt, heat, and lime juice to your exact preference.
Return