Save Last summer, I watched my neighbor grilling corn in her backyard, and the smell drifting over the fence made me abandon my kitchen plans entirely. She handed me an ear slathered in crumbly cheese and lime, and I bit into it thinking, this is magic in its simplest form. That night, I kept tasting those flavors in my head, and by the next morning, I'd already bought pasta. What started as a casual craving turned into this creamy, vibrant dish that tastes like you're eating street food straight from a food cart, but with the comfort of a warm bowl of pasta.
I made this for a dinner party on a Tuesday night when someone asked me to bring something 'not too heavy but still filling,' and it was the first dish to disappear. One guest asked for the recipe while still chewing her second bite, and another said it reminded her of a street vendor in Mexico City she'd forgotten about until that moment. There's something about feeding people food that triggers their own memories that makes you feel like you've done something right.
Ingredients
- Short pasta (penne, rotini, or shells): 340 g (12 oz) Use whichever shape you have on hand, but short pasta grabs the sauce better than long noodles.
- Corn kernels: 2 cups (fresh, frozen, or canned) Fresh corn is sweeter, but frozen works beautifully and doesn't require the effort of shucking.
- Unsalted butter: 1 tbsp This is your base for toasting the corn and waking up all those spices.
- Garlic: 2 cloves, minced Mince it fine so it distributes evenly without overpowering any single bite.
- Chili powder: 1/2 tsp This is your warmth and depth, not your heat.
- Smoked paprika: 1/4 tsp It adds a subtle smokiness that makes people ask what your secret ingredient is.
- Ground cumin: 1/4 tsp Just enough to hint at something familiar and slightly earthy.
- Sour cream: 120 ml (1/2 cup) This is your richness and tanginess combined.
- Mayonnaise: 60 ml (1/4 cup) Don't skip this, it helps create that silky sauce without needing heavy cream.
- Lime: 1 The zest and juice are non-negotiable; they brighten everything.
- Cotija cheese: 60 g (1/2 cup) crumbled, plus extra for serving It's salty and a little grainy, which is exactly what this dish needs.
- Fresh cilantro: 2 tbsp chopped, plus more for serving If you can't stand cilantro, use fresh parsley instead.
- Salt and pepper: To taste Taste as you go; cotija is salty, so go easy at first.
Instructions
- Boil the pasta:
- Fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook according to the package directions until it's al dente, meaning it still has a little bite when you test it. Before draining, scoop out and reserve about 1/2 cup of that starchy pasta water, because it's liquid gold for loosening the sauce later.
- Toast the corn:
- While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Once it's foaming, add the corn and let it sit undisturbed for a minute or two so it gets some color and a little char on the edges. After about 4-5 minutes, when the kernels are golden and smell incredible, add the minced garlic, chili powder, smoked paprika, and cumin. Cook for just 1 minute, stirring constantly, until the spices are fragrant and coating every kernel.
- Make the sauce:
- In a large bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, crumbled cotija cheese, and fresh cilantro until everything is smooth and creamy. Taste it and season with salt and pepper, remembering that the cheese is already salty.
- Bring it together:
- Transfer your drained pasta to the bowl with the sauce, then add the warm corn mixture on top. Using tongs or two spoons, toss everything together gently but thoroughly, making sure every piece of pasta gets coated. If the sauce seems too thick, add a splash of that reserved pasta water until you get a silky, clingy consistency.
- Plate and garnish:
- Serve it warm in a bowl or on a plate, piled high with extra crumbled cotija, a sprinkle of chili powder or Tajín for color and heat, fresh cilantro leaves, and lime wedges on the side for squeezing.
Save There was a moment at that dinner party when everyone went quiet for a beat while eating, and I realized they weren't just eating, they were remembering. That's when I knew this dish had done what good food is supposed to do.
Why Fresh Corn Is Worth It (But Not Essential)
If you can get fresh corn during summer, shuck it, cut the kernels off the cob, and use those instead. The kernels will be plumper and sweeter, and the whole thing tastes like summer in a bowl. But frozen corn works just fine and honestly tastes nearly identical once it's charred and dressed up with all these flavors. Canned corn will work too, though you'll want to drain it well and pat it dry so it doesn't release water into the sauce. Don't feel bad if you only have frozen; this dish will still be delicious.
Customizing the Heat and Flavor
This recipe is mild-mannered when it comes to spice, which is intentional. If you want more heat, you can stir in some hot sauce directly into the sauce base, or add diced fresh jalapeño to the corn mixture. Tajín seasoning on top adds color and a slight mineral heat that makes people pause and ask what they're tasting. You can also grill the corn before cutting the kernels off the cob if you have a grill running; that smoky char takes this from delicious to unforgettable.
Storage and Serving Temperature
Serve this warm, right after you've tossed everything together, when the pasta is still steaming and the sauce is at its silkiest. It keeps in the refrigerator for 2-3 days, and while it's still good cold straight from the fridge, it's better if you gently reheat it with a splash of milk or pasta water to wake up the sauce again. Room temperature works fine for a picnic or packed lunch, though it loses some of that luxurious creaminess as it cools.
- If cotija cheese isn't available where you live, crumbled feta is the next best thing, though it's a touch less salty.
- This recipe feeds four as a main course, but it doubles easily if you're feeding a crowd.
- Fresh cilantro really does make a difference, but parsley will work if you don't have it on hand.
Save This is the kind of dish that reminds you why cooking for people you care about matters. It's colorful, quick, and leaves everyone asking for more.
Recipe FAQs
- → What type of pasta works best?
Short shapes like penne, rotini, or shells hold the sauce well and complement the corn texture.
- → Can I use frozen corn instead of fresh?
Yes, frozen or canned corn kernels work well; just ensure they are well-drained before sautéing.
- → How can I add more heat to the dish?
Incorporate diced jalapeños or a dash of hot sauce when mixing the sauce or sprinkling chili powder on top.
- → Is there a substitute for cotija cheese?
Feta cheese is a great alternative, providing a similar salty and tangy profile.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to two days. Reheat gently to preserve creaminess.