One-Pot Mexican Corn Pasta (Print Version)

A creamy fusilli with sweet corn, cotija cheese, lime zest, and a smoky, spicy finish.

# Components:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 tsp salt

→ Vegetables

04 - 2 cups frozen or fresh sweet corn kernels
05 - 1 small red bell pepper, diced
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped (optional)

→ Dairy & Cheese

09 - 1/2 cup sour cream or Mexican crema
10 - 1/3 cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - 1/4 tsp ground black pepper
16 - Zest of 1 lime
17 - Juice of 1 lime
18 - Salt to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Extra cotija cheese
21 - Lime wedges

# Directions:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 tsp salt. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water has evaporated, approximately 8 to 10 minutes.
03 - Incorporate corn, diced red bell pepper, sliced green onions, minced garlic, and chopped jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix thoroughly to form a creamy sauce.
05 - Fold in crumbled cotija cheese and adjust seasoning with salt as needed. Simmer for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat. Garnish with chopped cilantro, additional cotija cheese, and lime wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • It's a genuine one-pot meal, which means less cleanup and more time to actually enjoy your food.
  • The lime and cotija cheese give it a brightness that makes you feel like you're eating something bright and alive, not heavy.
  • You can have dinner on the table in the time it takes to watch a couple of TV commercials.
02 -
  • Don't overcook the pasta initially—it's tempting to get it to traditional al dente, but it'll turn to mush once the creamy sauce joins the party.
  • The lime juice is not optional or negotiable; it's what stops this from tasting like plain mac and cheese and turns it into something with actual character.
03 -
  • Taste the pasta water before you drain it—if it's not salty enough to taste like the sea, your whole dish will taste flat no matter how much lime juice you add.
  • Reserve a cup of pasta water before you add the vegetables, and if your sauce ever looks too thick, a splash of it loosens it back to silky perfection.
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