Mexican Street Corn Pasta (Printable View)

Creamy pasta featuring corn, cotija cheese, lime, and chili for bold, fresh flavors.

# What You 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

# How To Make It:

01 - Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until they develop a light char and golden color. Stir in garlic, chili powder, smoked paprika, and cumin, cooking for an additional minute until fragrant. Remove from heat.
03 - In a large mixing bowl, combine sour cream, mayonnaise, lime zest and juice, crumbled cotija cheese, and chopped cilantro. Season with salt and pepper to taste and whisk until smooth.
04 - Add the cooked pasta and sautéed corn mixture to the sauce. Toss well to coat evenly, adding reserved pasta water gradually if necessary to achieve a creamy consistency.
05 - Plate immediately and garnish with additional cotija cheese, a dusting of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes like you've been cooking all day.
  • The charred corn and creamy sauce create this perfect balance where nothing feels heavy, just indulgent.
  • Lime and cotija cheese turn a simple pasta into something that feels fancy without pretension.
02 -
  • Don't skip the pasta water—it's starchy and transforms the sauce from thick to luxurious.
  • Charring the corn isn't optional; it's what elevates this from plain to craveable, so let it sit in the butter long enough to develop color.
  • Taste and adjust the lime and salt at the very end because some taste buds need more brightness than others.
03 -
  • If you can grill fresh corn before cutting off the kernels, do it—the char is irreplaceable and worth the extra five minutes.
  • Make the sauce while the pasta cooks so everything comes together hot, which means the flavors meld rather than sitting separately on the plate.
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