Mexican Street Corn Pasta (Printer-friendly)

Creamy pasta with sweet corn, tangy cotija, lime zest, and chili accents for vibrant flavor.

# What You'll Need:

→ Pasta

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

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned)
04 - 1 tablespoon unsalted butter
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon 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 tablespoons 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, and set aside.
02 - Heat butter in a large skillet over medium-high heat. Sauté corn kernels for 4 to 5 minutes until lightly charred and golden. Add minced garlic, chili powder, smoked paprika, and ground cumin; cook for 1 minute until fragrant. 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 black pepper to taste.
04 - Add cooked pasta and sautéed corn mixture to the bowl with sauce. Toss thoroughly to coat evenly, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately and garnish with additional cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 35 minutes, and honestly, most of that is just boiling water.
  • The corn gets slightly charred and sweet, while the lime and cheese create this tangy, savory balance that feels fancy but tastes like comfort.
  • You can make it vegetarian without anyone noticing they're missing meat.
02 -
  • Don't drain the pasta water before you taste the sauce, because you might need it to reach that perfect consistency.
  • The corn gets better when it actually touches hot pan and chars a little; don't rush this step or you'll miss the depth it adds.
03 -
  • Reserve your pasta water before draining every single time you make pasta; that starchy liquid is what turns a dry dish into a silky one.
  • Taste the sauce before you add the pasta so you can adjust the lime and salt to your preference while you still have control.
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