Mexican Street Corn Pasta (Printable)

Creamy pasta with charred corn, tangy cotija cheese, lime, and Mexican spices. Ready in 35 minutes for four servings.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta
02 - Salt for boiling water

→ Vegetables

03 - 2 cups fresh or frozen corn kernels
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced

→ Sauce

06 - 1/2 cup sour cream
07 - 1/4 cup mayonnaise
08 - 1/4 cup whole milk
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon lime zest
14 - Salt and black pepper to taste

→ Toppings

15 - 3/4 cup cotija cheese, crumbled
16 - 2 tablespoons fresh cilantro, chopped
17 - Extra chili powder or Tajín for garnish
18 - Lime wedges for serving

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While pasta cooks, heat butter in a large skillet over medium-high heat. Add corn and sauté for 4 to 5 minutes until lightly charred. Add minced garlic and cook for 1 minute more.
03 - In a large bowl, whisk together sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest. Season with salt and pepper to taste.
04 - Add cooked pasta and sautéed corn mixture to the bowl with sauce. Toss to coat, adding reserved pasta water as needed to achieve creamy consistency.
05 - Stir in half of the cotija cheese and half of the cilantro into the pasta mixture.
06 - Transfer to serving dish and garnish with remaining cotija cheese, cilantro, extra chili powder or Tajín, and lime wedges on the side.

# Expert Suggestions:

01 -
  • It brings the smoky, tangy magic of street corn into a cozy, forkable dinner that feels both indulgent and easy.
  • You can have it on the table in half an hour, but it tastes like you spent way longer fussing over it.
  • The creamy, spiced sauce clings to every piece of pasta and corn, so no bite is ever boring.
  • It works beautifully warm or at room temperature, which makes it perfect for potlucks or meal prep.
02 -
  • Don't skip charring the corn, that caramelization is what gives the dish its street vendor soul.
  • Reserve pasta water before draining, because once it's gone, there's no getting it back and you might need it to loosen the sauce.
  • Taste the sauce before tossing it with the pasta, because cotija is salty and you don't want to overdo it.
  • If you can't find cotija, feta is a solid substitute, though it's a bit creamier and less crumbly.
03 -
  • Toast the cumin and chili powder in a dry pan for 30 seconds before adding them to the sauce, it deepens their flavor and makes the whole dish smell incredible.
  • Use a pasta shape with lots of nooks and crannies, because the sauce and corn need places to hide and surprise you in every forkful.
  • If you're serving this at a party, set out extra cotija, lime wedges, and Tajín so guests can build their perfect bite.
Return