Mexican Street Corn Pasta (Print)

Pasta tossed with sweet corn, cotija cheese, lime, and chili for a creamy, flavorful dish.

# 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, plus extra for garnish
13 - 2 tbsp chopped fresh cilantro
14 - Salt and pepper, to taste

→ To Finish

15 - Extra cotija cheese, for garnish
16 - Chili powder or Tajín, for garnish
17 - Fresh cilantro leaves
18 - Lime wedges

# Directions:

01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred. Stir in garlic, chili powder, smoked paprika, and cumin; cook for 1 minute until fragrant, then remove from heat.
03 - In a mixing bowl, whisk together sour cream, mayonnaise, lime zest and juice, cotija cheese, and chopped cilantro. Season with salt and pepper.
04 - Add cooked pasta and sautéed corn mixture to the sauce. Toss gently until evenly coated, 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.

# Expert Advice:

01 -
  • It tastes like vacation but comes together faster than ordering takeout.
  • The combination of creamy, charred, zesty, and salty is somehow balanced in a way that makes you want another bowl before you've finished the first.
  • One pasta, one skillet, and you're done—no fussing or multiple dishes.
02 -
  • If you skip charring the corn and just toss it in cold, you lose the depth—that slight caramelization is what makes this feel like more than just pasta salad.
  • Don't oversalt before tasting; the cheese and mayo already carry enough sodium to surprise you.
03 -
  • Reserve that pasta water before draining—it's the secret to achieving a sauce that clings to every strand rather than pooling at the bottom.
  • Taste as you season; lime juice intensity varies wildly, so add gradually until it feels bright but not overwhelming.
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