Mexican Street Corn Pasta (Printer View)

Creamy pasta with sweet corn, cotija cheese, lime zest, and smoky chili for a vibrant taste.

# 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 chopped fresh cilantro
14 - Salt and 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

# Method steps:

01 - Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Melt butter in a large skillet over medium-high heat. Sauté corn kernels for 4 to 5 minutes until lightly charred and golden. Add garlic, chili powder, smoked paprika, and cumin; cook 1 minute until fragrant. Remove from heat.
03 - In a large 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 sautéed corn mixture to the bowl with sauce. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately garnished with additional cotija cheese, chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like a street fair memory in under 35 minutes, no fancy techniques required.
  • The corn gets those gorgeous charred edges that make every bite feel intentional.
  • Cotija cheese and lime keep things bright and interesting, never boring or heavy.
02 -
  • Reserve your pasta water before draining—that starchy liquid is liquid gold for loosening a sauce that's too thick, and you can't get it back once it's gone.
  • Don't overmix or rough-handle the corn; if kernels break, you'll end up with a mushy texture instead of individual bites.
03 -
  • Don't rinse your pasta after draining—the starch clinging to it helps the sauce cling better and creates a more cohesive dish.
  • If you're making this ahead, undercook the pasta slightly, then toss it warm with sauce just before serving to prevent it from becoming mushy and absorbing all the liquid.
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