Pin The first time I made this pasta, I was channeling the energy of a late-night street food vendor I'd watched work in Mexico City years ago—someone who could coax magic out of just corn, lime, and cheese. I didn't set out to recreate that exact moment in a pasta dish, but then I was standing in my kitchen on an ordinary Tuesday evening, stirring buttery corn kernels that were turning golden at the edges, and something clicked. The smell alone—that warm, toasted corn mingling with smoked paprika—transported me back instantly. I realized right then that street corn didn't have to stay on a stick. This pasta came together almost by accident, but it's become the dish I reach for when I want to feel transported without leaving my kitchen.
I served this to my neighbor one summer evening when she stopped by with wine and a story about missing Mexico City food. Watching her twirl the pasta and close her eyes at that first bite was worth every minute of prep. She asked for the recipe before she'd even finished, and now it's become our unofficial summer dinner when we want something that tastes fancy but doesn't ask for much.
Ingredients
- Short pasta (penne, rotini, or shells), 340 g: The shape matters here—tubes and spirals trap the creamy sauce and corn kernels so you get a complete bite every time.
- Corn kernels, 2 cups: Fresh is wonderful when it's summer, but frozen works just as well and honestly, sometimes better because it's picked at peak sweetness.
- Unsalted butter, 1 tbsp: This is your char partner—it gets hot enough to turn those corn kernels golden and slightly caramelized.
- Garlic, 2 cloves minced: It's just two cloves, but they carry all the warmth of the dish.
- Chili powder and smoked paprika, 1/2 tsp and 1/4 tsp: These are the whispers of heat and smoke that make people ask what they're tasting.
- Ground cumin, 1/4 tsp: A secret grounding spice that ties everything to that street food soul.
- Sour cream, 120 ml: The backbone of your sauce—tangy and rich, it keeps everything from being one-note.
- Mayonnaise, 60 ml: Trust this here; it creates an impossibly creamy texture without feeling heavy.
- Lime zest and juice, from 1 lime: This is where the bright, life-giving character comes from.
- Cotija cheese, 60 g: Crumbly, salty, slightly funky—it's the non-negotiable finish that makes this dish sing.
- Fresh cilantro, 2 tbsp chopped: More than garnish, it's woven into the sauce for herbal freshness.
Instructions
- Start your pasta:
- Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Add your pasta and cook according to package directions until it's tender but still has a slight bite. Before draining, scoop out about half a cup of that starchy water and set it aside; it's liquid gold for loosening your sauce later.
- Char the corn:
- While the pasta cooks, melt butter in a large skillet over medium-high heat until it foams and smells nutty. Add your corn kernels and let them sit for a moment before stirring—you want them to catch color, not steam. After 4 to 5 minutes, when you see golden patches forming, add your minced garlic, chili powder, smoked paprika, and cumin. Let it all warm together for about a minute until your kitchen smells like a spice market.
- Build your sauce:
- In a large bowl, whisk together sour cream, mayonnaise, lime zest, and lime juice until smooth. Fold in the cotija cheese and cilantro, then taste and season with salt and pepper—go easy on salt since the cheese is already salty.
- Bring it together:
- Add your drained pasta and charred corn mixture to the sauce bowl and toss everything until the pasta is evenly coated and creamy. If the sauce feels thick, splash in a bit of that reserved pasta water until it reaches a silky consistency.
- Serve with joy:
- Transfer to a serving bowl or directly to plates, then crown each serving with extra crumbled cotija, a sprinkle of chili powder or Tajín, fresh cilantro, and a lime wedge for squeezing.
Pin 
There's a moment in cooking when you realize something has become more than the sum of its parts—when it stops being "pasta with corn" and becomes its own thing entirely. That's what happens the moment the warm corn mixture hits the creamy sauce and everything melds into something golden and alive. That's the moment I fell in love with this dish.
Why Cotija Cheese Is Non-Negotiable
I tried this dish once with feta because I was out of cotija, and while it was still good, something was missing. Cotija has this particular sharp, slightly funky quality that feels authentically connected to street corn—it's crumbly and salty in a way that feta just doesn't match. If you genuinely can't find cotija, feta will work in a pinch, but hunt for cotija first. It's often in the international aisle or at specialty markets, and it keeps well in the fridge for weeks.
Playing with Heat and Flavor
The beauty of this dish is how easily you can bend it to your preferences. If chili powder alone feels timid to you, add diced jalapeño for fresh heat or a splash of your favorite hot sauce at the end. Some people I know add a pinch of chipotle powder for deeper smoke. The framework stays the same, but the character changes with a single adjustment—that's cooking at its most flexible.
Fresh Corn Versus Everything Else
In summer when corn is truly in season, there's nothing like grilling an ear whole, then cutting the kernels off the cob right before cooking. The grill marks add char, and the freshness is incomparable. But here's what I've learned: frozen corn is frozen at peak ripeness and often tastes better than supermarket fresh corn that's been sitting in cold storage for days. Canned corn works too, though I drain it well and give it an extra minute or two in the hot skillet to evaporate any excess moisture.
- Always taste a kernel before committing—it tells you if your corn is sweet enough or if you need to balance with a touch more lime.
- If using fresh corn, cut it off the cob while it's still warm from cooking for the best texture.
- Never skip the charring step, no matter which corn form you choose.
Pin This pasta reminds me that some of the best dishes come not from rigid recipe books, but from the happy collision of inspiration and availability. Make it once, then make it yours.
Recipe Questions & Answers
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw and sauté as you would fresh corn to bring out the natural sweetness.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, rotini, or shells hold the sauce well and complement the corn texture.
- → Is cotija cheese necessary?
Cotija adds a salty, crumbly texture, but feta cheese makes a good substitute if cotija isn't available.
- → How can I add heat to this pasta?
Incorporate diced jalapeños or a splash of hot sauce into the sauce for extra spice.
- → Can this dish be served cold or at room temperature?
While best served warm, this pasta also tastes great at room temperature, making it versatile for gatherings.