One-Pot Mexican Street Corn (Printable Version)

Creamy pasta featuring sweet corn, cotija cheese, lime, and mild spice in a one-pot style for weeknight meals.

# The Ingredients You'll Need:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 tsp salt

→ Vegetables

04 - 2 cups frozen or fresh sweet corn kernels
05 - 1 small red bell pepper, diced
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped (optional)

→ Dairy & Cheese

09 - 1/2 cup sour cream or Mexican crema
10 - 1/3 cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - 1/4 tsp ground black pepper
16 - Zest of 1 lime
17 - Juice of 1 lime
18 - Salt, to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Extra cotija cheese
21 - Lime wedges

# Step-by-Step Instructions:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 tsp salt. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water is absorbed, about 8 to 10 minutes.
03 - Incorporate corn, red bell pepper, green onions, garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables are tender.
04 - Mix in sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Stir well to form a creamy sauce.
05 - Fold in cotija cheese and season with salt if needed. Simmer for 1 to 2 minutes until cheese slightly melts and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Additional Tips::

01 -
  • Everything happens in one pot, which means fewer dishes and more time enjoying dinner.
  • The lime and cotija cheese combination tastes like street food elegance without requiring any special technique.
  • It comes together in 30 minutes, making weeknight dinners feel intentional instead of rushed.
02 -
  • If your sauce looks too thick once it cools, add a splash of milk—cream sauces thicken as they sit, so don't panic if it seems loose at first.
  • The order matters: lime zest goes in the sauce, lime juice comes at the very end, and a wedge at the table lets people adjust the brightness to their taste.
03 -
  • Buy whole cotija cheese and crumble it yourself instead of pre-crumbled; the texture stays better and it tastes noticeably fresher.
  • Don't let the sauce boil vigorously once the sour cream goes in, or it might separate—keep the heat at a gentle simmer.
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