Mexican Street Corn Pasta (Printable Version)

Creamy pasta tossed with charred corn, cotija cheese, lime, and chili for a flavorful main dish.

# The Ingredients You'll Need:

→ Pasta

01 - 12 ounces short pasta (penne, rotini, or shells)
02 - Salt, for boiling water

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned)
04 - 1 tablespoon unsalted butter
05 - 2 cloves garlic, minced
06 - ½ teaspoon chili powder
07 - ¼ teaspoon smoked paprika
08 - ¼ teaspoon ground cumin

→ Creamy Sauce

09 - ½ cup sour cream
10 - ¼ cup mayonnaise
11 - Zest and juice of 1 lime
12 - ½ cup cotija cheese, crumbled (plus extra for garnish)
13 - 2 tablespoons fresh cilantro, chopped
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

# Step-by-Step Instructions:

01 - Boil pasta in salted water following package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Melt butter in a large skillet over medium-high heat. Sauté corn kernels 4 to 5 minutes until lightly charred. Add garlic, chili powder, smoked paprika, and cumin; cook 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 evenly, 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.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, and tastes like you spent hours thinking about flavor.
  • The lime and chili bring a sharpness that cuts through the richness, making each bite feel alive.
  • Cotija cheese adds a salty, crumbly texture that feels indulgent without weighing you down.
02 -
  • Don't let the corn sit in the skillet too long or it turns from charred to burnt—that line is thin and happens fast.
  • The lime juice is not optional; it's what keeps this from tasting heavy and reminds your mouth that spring exists.
03 -
  • Reserve pasta water before draining—that starch is liquid gold for adjusting the sauce consistency without making it watery.
  • Whisk the sour cream and mayo together first so you don't end up with streaky sauce, and add lime zest last so it doesn't get lost in the mixing.
Return to Recipe