Mexican Street Corn Pasta (Printable version)

Creamy pasta with sweet corn, cotija cheese, lime, and chili for rich, vibrant flavors.

# What You’ll Need:

→ 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
13 - 2 tbsp chopped fresh cilantro
14 - Salt and pepper, to taste

→ To Finish

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

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta 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 and cook for 1 minute until fragrant. Remove from heat.
03 - In a large 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 well to coat, adding reserved pasta water as needed to loosen the sauce.
05 - Serve immediately topped with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like street food but feels fancy enough to serve to guests without apology.
  • Naturally vegetarian and ready in under 40 minutes, even on nights when you didn't plan ahead.
  • The lime and cotija keep things bright instead of heavy, so you won't feel sluggish after eating.
02 -
  • Don't skip charring the corn—those caramelized bits are where 70% of the flavor lives, and they're what separates this from feeling like plain corn pasta.
  • Reserve that pasta water before draining; it's the difference between a sauce that coats and one that's too thick and clumpy.
  • Add the sour cream mixture while the pasta is still warm so everything emulsifies properly and the cheese distributes evenly.
03 -
  • If you have access to fresh corn and a grill, char the ears directly on the grates before cutting off the kernels—the smoke takes this to another level entirely.
  • Make the cream sauce while the pasta cooks so everything comes together in just one final toss, keeping the pasta as warm as possible.
Go back