Save to Pinterest There's something magical about street food that makes you want to recreate it at home, and Mexican street corn was my gateway into that world. I was walking through a farmers' market one August afternoon when a vendor's charred corn caught my eye—the kernels glistening with mayo, lime juice dripping down my hands, cotija cheese falling everywhere. That single bite made me think: what if I could turn this into something you'd twirl on a fork? This pasta became my answer, a dish that captures all that summery, tangy, creamy chaos in one bowl.
I made this for my sister's last-minute dinner party, and honestly, I was nervous—she's the adventurous eater in the family, the one who intimidates me in the kitchen. But watching her face light up when she tasted it, seeing her ask for seconds before finishing her first plate, made all those little prep steps feel worth it. She's requested it every time she visits now, and I've caught her trying to reverse-engineer it from memory.
Ingredients
- Short pasta (penne, rotini, or shells): 340 g or 12 oz works perfectly because the small shapes trap the creamy sauce and charred corn in every bite.
- Fresh corn kernels: About 3 ears' worth, or 2 cups frozen—fresh corn has a sweetness that makes the dish sing, but frozen works beautifully when you're in a hurry.
- Unsalted butter: 1 tablespoon is enough to start charring the corn and blooming those warm spices.
- Garlic, minced: 2 cloves give warmth without overpowering the delicate corn flavor.
- Chili powder: 1/2 teaspoon brings subtle heat and earthy depth.
- Smoked paprika: 1/4 teaspoon adds that kissed-by-fire taste that makes people ask what your secret ingredient is.
- Ground cumin: 1/4 teaspoon ties everything to its Mexican street food roots.
- Sour cream: 120 ml or 1/2 cup creates a tangy, velvety base that's lighter than heavy cream.
- Mayonnaise: 60 ml or 1/4 cup adds richness and helps everything emulsify into one glossy sauce.
- Lime zest and juice: From 1 lime, this is where the magic happens—bright, fresh, and essential.
- Cotija cheese, crumbled: 60 g or 1/2 cup plus extra for serving; this salty, crumbly cheese doesn't melt, so it stays distinct throughout.
- Fresh cilantro: 2 tablespoons chopped, plus more for garnish—it's the green thread that ties the whole dish together.
- Salt and pepper: To taste, because every corn crop is slightly different in sweetness.
- Tajín or extra chili powder: For finishing, these add color and a final flavor bump.
Instructions
- Get the pasta going:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add your pasta and cook exactly to package directions until al dente; this is not the moment to get distracted. Before draining, scoop out about 1/2 cup of that starchy water and set it aside in a small cup (it's your sauce insurance).
- Char the corn:
- While the pasta bubbles away, melt butter in a large skillet over medium-high heat until it stops foaming and turns a pale gold. Add the corn kernels and let them sit for a minute—don't stir constantly, let them develop those caramelized edges that taste like summer.
- Bloom the spices:
- After 4 to 5 minutes when the corn has some color, add your minced garlic, chili powder, smoked paprika, and cumin. Stir gently for just 1 minute; you'll smell everything come alive. The kitchen will smell like a fairground.
- Build the sauce:
- In a large bowl, whisk together sour cream, mayonnaise, lime zest and juice, crumbled cotija, and fresh cilantro until smooth. Taste and season with salt and pepper, remembering that cotija is already salty, so go easy at first.
- Bring it together:
- Add your drained pasta and the corn mixture straight into the bowl with that creamy sauce. Toss everything with tongs or two forks, turning and folding until every strand is coated. If it feels tight, splash in that reserved pasta water a little at a time—you're looking for silky, not soupy.
- Plate and finish:
- Divide into bowls immediately while everything is warm. Top each serving with extra cotija cheese, a pinch of Tajín or chili powder, fresh cilantro leaves, and a lime wedge on the side.
Save to Pinterest The first time someone told me they'd made this for their own dinner party and it got rave reviews, I felt like I'd shared something precious. That's when a recipe stops being just instructions and becomes part of someone's kitchen story, the thing they reach for when they want to impress without breaking a sweat.
Why Cotija Matters
Cotija is a crumbly, salty cheese that stays distinct in the sauce instead of melting into it—that texture contrast is everything here. If you can't find cotija at your grocery store, feta works beautifully as a substitute, though it's slightly tangier. Avoid soft cheeses like queso fresco alone; they can disappear into the warm pasta, and you lose that salty pop that defines the dish. The cheese isn't just a topping; it's a structural element that keeps each bite interesting.
Corn: Fresh, Frozen, or Canned
Fresh corn in peak season tastes like nothing else—sweet, delicate, with those kernels that practically burst on your tongue. Frozen corn (thawed and patted dry) is honestly your second-best option and often more convenient. Canned corn can work in a pinch, though it's softer and less flavorful; just drain it well and don't oversalt your sauce since canned corn is usually packed in salted liquid. I've made this all three ways, and the result is always good because the lime and spices do such heavy lifting.
Customize Your Heat Level
This recipe has a gentle warmth from the chili powder and paprika, nothing that sets your mouth on fire. If you like more heat, add diced jalapeño to the corn mixture while it's sautéing, or stir in a teaspoon of hot sauce into the sour cream base. You can also finish with a heavier hand of Tajín, which has its own spicy kick. Even if you're sensitive to heat, don't skip the chili powder—it's the backbone of the authentic flavor, and it gives warmth without actual spice.
- Jalapeños add fresh heat and texture without overwhelming the other flavors.
- Hot sauce stirred into the cream base is sneakier and more evenly distributed than a sprinkle on top.
- Tajín is your finishing tool—use it to dial in the heat level at the very end.
Save to Pinterest This is the kind of dish that proves how simple ingredients become something unforgettable when you give them a little attention and respect. Serve it warm, surrounded by friends, and watch it disappear.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be sautéed directly from frozen. Just cook a bit longer until lightly charred.
- → What pasta shapes work best for this dish?
Short pasta like penne, rotini, or shells hold the creamy sauce nicely and are ideal choices.
- → How can I add heat to this dish?
Incorporate diced jalapeño, hot sauce, or extra chili powder into the corn mixture or as a garnish for a spicy kick.
- → Is there a good substitute for cotija cheese?
Feta cheese can be used as an alternative, offering a similar crumbly texture and tangy flavor.
- → Can this dish be prepared ahead of time?
It’s best served warm but can be enjoyed at room temperature. Prepare components in advance and combine just before serving.