Save to Pinterest My neighbor came back from a food truck festival raving about elote, and I couldn't stop thinking about those flavors. I had leftover pasta in the pantry and corn in the freezer, so I decided to see what would happen if I tossed them together with everything that makes street corn irresistible. The kitchen smelled like lime and butter, and by the time I stirred in the cotija, I knew I'd stumbled onto something I'd be making on repeat.
I brought this to a backyard gathering last summer, and people kept asking if I'd ordered it from somewhere. One friend scraped the bowl clean and texted me the next day asking for the recipe. It's become my go to whenever I want to impress without stressing, because it looks vibrant and tastes bold, but the process is honestly foolproof.
Ingredients
- 340 g penne or rotini pasta: Short shapes with ridges grab onto the creamy sauce better than long noodles, and they make every bite satisfying.
- Salt for boiling water: Don't skip salting the pasta water generously, it's your only chance to season the noodles from the inside out.
- 2 cups fresh or frozen corn kernels: Fresh corn brings sweetness and a bit of crunch, but frozen works beautifully and saves you from shucking.
- 2 tbsp unsalted butter: This helps the corn caramelize and adds richness that balances the tangy sauce.
- 2 cloves garlic, minced: A quick sauté with the corn releases its aroma without overpowering the lime and spice.
- 120 ml sour cream: The tangy base that mimics the crema drizzled on street corn.
- 60 ml mayonnaise: It adds body and a subtle richness that makes the sauce cling to everything.
- 60 ml whole milk: Loosens the sauce just enough to coat the pasta without feeling heavy.
- 1 tsp chili powder: Brings warmth and a hint of earthiness that ties the whole dish together.
- ½ tsp smoked paprika: Adds a whisper of smokiness that mimics the char from a grill.
- ½ tsp ground cumin: A little goes a long way in adding depth and a toasty, warm note.
- 1 tbsp fresh lime juice and 1 tsp lime zest: The brightness that cuts through the creaminess and makes every bite feel alive.
- Salt and black pepper: Taste as you go, because the cotija will add more saltiness later.
- 80 g cotija cheese, crumbled: Salty, crumbly, and absolutely essential for that authentic street corn vibe.
- 2 tbsp fresh cilantro, chopped: Adds a fresh, herbal pop that balances the richness.
- Extra chili powder or Tajín: A final dusting adds color and a kick that makes the dish look as good as it tastes.
- Lime wedges: A squeeze at the table lets everyone adjust the brightness to their liking.
Instructions
- Boil the pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside, reserving half a cup of the starchy pasta water. That water is your secret weapon for adjusting the sauce consistency later.
- Char the corn:
- While the pasta cooks, heat the butter in a large skillet over medium high heat and add the corn, letting it sizzle and char for 4 to 5 minutes. Toss in the garlic and cook for another minute until fragrant, then remove from heat.
- Whisk the sauce:
- In a large bowl, whisk together sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest until smooth. Season with salt and pepper, tasting as you go to make sure the balance feels right.
- Toss everything together:
- Add the cooked pasta and the corn mixture to the bowl with the sauce, tossing gently to coat every piece. If it looks too thick, add reserved pasta water a splash at a time until it reaches a creamy, silky consistency.
- Fold in cheese and cilantro:
- Stir in half of the crumbled cotija and half of the chopped cilantro, letting the cheese melt slightly into the warm pasta. The rest will go on top for texture and visual appeal.
- Garnish and serve:
- Transfer to a serving dish or individual bowls, then top with the remaining cotija, cilantro, a light dusting of chili powder or Tajín, and lime wedges on the side. Serve warm, or let it cool to room temperature if you're taking it somewhere.
Save to Pinterest The first time I made this for my family, my dad squeezed extra lime over his bowl and declared it better than the real thing. My mom asked if I'd made enough for leftovers, which is the highest compliment in our house. It's one of those dishes that makes people lean back in their chairs and sigh happily, and that feeling never gets old.
Customizing Your Pasta
If you want to add protein, grilled chicken or sautéed shrimp fold in beautifully without competing with the corn. I've also stirred in black beans for extra heartiness and a pop of color. For heat lovers, diced jalapeños or a pinch of cayenne in the sauce will wake everything up, and for a smokier flavor, try grilling the corn on the cob before cutting off the kernels.
Serving and Storing
This pasta shines straight from the stove, but it's also fantastic at room temperature, which makes it ideal for picnics or potlucks. Leftovers keep in the fridge for up to three days, and I actually love eating it cold the next day with a little extra lime squeezed over. If you're reheating, add a splash of milk or water to bring back the creaminess, because the sauce can tighten up in the fridge.
Final Touches
The garnishes are not just for looks, they add layers of flavor and texture that make each bite more interesting. A light sprinkle of Tajín gives a tangy, spicy, salty kick that's hard to resist, and the lime wedges let everyone adjust the brightness to their taste. Don't be shy with the cilantro if you love it, because it cuts through the richness and makes the whole dish feel fresher.
- Make extra sauce if you're a saucy pasta person, you can double the sour cream and mayo without throwing off the balance.
- Try adding a handful of cherry tomatoes for a burst of sweetness and acidity.
- If you're making this ahead, wait to add the final garnishes until just before serving so everything stays vibrant.
Save to Pinterest This dish has become my warm weather comfort food, the kind of thing I crave when I want something that feels like a celebration without any fuss. I hope it lands on your table with the same happy chaos it brings to mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish tastes great at room temperature and stores well in the refrigerator for up to 3 days. You may need to add a splash of milk when reheating to restore creaminess.
- → What can I substitute for cotija cheese?
Feta cheese works as an excellent substitute, offering similar tanginess. Queso fresco or even a sharp cheddar can also work depending on your preference for intensity.
- → How do I adjust the spice level?
For milder flavor, reduce chili powder and paprika to ½ teaspoon each. For extra heat, add diced jalapeños during the sauté or a pinch of cayenne pepper to the sauce.
- → Can I use frozen corn instead of fresh?
Absolutely. Frozen corn kernels work perfectly and require no thawing. They'll still char nicely in the skillet and provide the same sweet corn flavor as fresh.
- → What pasta shapes work best?
Penne and rotini are ideal for trapping the creamy sauce. Farfalle, fusilli, or even rigatoni are great alternatives that hold the sauce well.
- → How do I make this non-vegetarian?
Grill diced chicken breast and add it in step 4, or cook shrimp briefly in the skillet before adding the pasta. About 300g of protein serves four portions.