Save There's something about the combination of sweet corn and lime that just stops you in your tracks. I discovered this pasta on a hot evening when I had leftover street corn from a weekend gathering and a box of penne calling my name. Instead of the usual marinara route, I threw together what I had in the fridge—sour cream, mayo, cotija—and suddenly my kitchen smelled like something you'd find at a food cart in Mexico City. The first bite was electric, and I knew I'd found something worth making again and again.
I made this for my neighbor one Tuesday night when she mentioned craving something different, and watching her face light up as she took the first bite made it worth every minute in the kitchen. She asked for the recipe on the spot, which almost never happens with people unless something really clicks. Now whenever I cook it, I remember that moment and how food has a way of turning an ordinary evening into something memorable.
Ingredients
- Pasta (340 g / 12 oz): Use short shapes like penne or shells that catch the creamy sauce in every bite; they hold the corn kernels better than long pasta.
- Corn kernels (2 cups): Fresh or frozen works beautifully; if you find fresh corn, the slight sweetness is worth the extra effort to shuck.
- Unsalted butter (1 tbsp): This is where the corn gets its golden char, so don't skip the butter even though the sauce has mayo.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference; jarred just won't give you that sharp, clean flavor.
- Chili powder (1/2 tsp): This adds warmth without overwhelming; adjust to your heat preference.
- Smoked paprika (1/4 tsp): The smokiness bridges that gap between fresh corn and the savory sauce.
- Ground cumin (1/4 tsp): A pinch of this spice ties everything back to the street corn heritage.
- Sour cream (120 ml / 1/2 cup): Don't use fat-free; the full-fat version is what makes the sauce silky.
- Mayonnaise (60 ml / 1/4 cup): This sounds strange at first but it's the secret to richness without heaviness.
- Lime zest and juice: One lime is perfect; the zest adds texture and the juice brings everything to life.
- Cotija cheese (60 g / 1/2 cup, crumbled): This salty, crumbly cheese is essential; it's the flavor anchor of the whole dish.
- Fresh cilantro (2 tbsp, chopped): The herbaceous brightness that reminds you this came from Mexico, not a can.
- Salt and pepper: Taste as you go because the cotija is already salty.
Instructions
- Boil the pasta:
- Get a big pot of salted water going while you prep everything else; this is your foundation. Cook the pasta until it's just tender but still has a slight bite, and always reserve a half cup of that starchy water before you drain it.
- Toast the corn:
- While the pasta cooks, melt butter in a large skillet and let the corn kernels sit undisturbed for a minute so they get golden and slightly charred. Once you add the garlic and spices, you'll immediately smell why this dish works.
- Build the sauce:
- In a big bowl, whisk the sour cream and mayo together until smooth, then add the lime zest and juice, crumbled cotija, and cilantro. This creamy base is what makes everything come together.
- Bring it all together:
- Add the hot pasta and toasted corn to the sauce and toss gently but thoroughly, using that reserved pasta water to loosen things up if it feels too thick. The residual heat will warm the sauce without splitting it.
- Serve with confidence:
- Pile it into bowls and top with extra cotija, a sprinkle of chili powder or Tajín, fresh cilantro, and lime wedges so everyone can adjust the brightness to their taste.
Save The thing I love most about this dish is how it transforms ordinary pantry staples into something that tastes like you took a trip somewhere. It's the kind of food that makes people slow down and actually pay attention to what they're eating, which feels rare these days.
Why This Tastes Like Street Corn
Mexican street corn—elote—is all about contrasts: sweet corn, salty cheese, spicy chili, tangy lime, and creamy richness all happening at once. By building a sauce with those exact flavors and tossing it with pasta and charred corn, you get every bit of that magic but in a form you can eat with a fork. The key is not overthinking it; the ingredients do the work for you.
Fresh Corn vs. Frozen: The Real Answer
Fresh corn is lovely when it's in season and you have time to shuck it, but frozen corn has been blanched and frozen at peak freshness, which means it often tastes better than supermarket fresh corn in winter. I've made this dish both ways, and honestly, the frozen version from a good brand beats sad fresh corn every time. Don't let anyone make you feel bad for using frozen.
Customizing Your Heat Level
This recipe is gently spiced so it's friendly to most palates, but heat is personal. If you love fire, add diced jalapeños to the corn mixture or drizzle hot sauce over the top at serving. If you can't handle even gentle spice, dial back the chili powder and skip the Tajín garnish.
- Keep the smoked paprika even if you reduce chili powder, since it adds depth rather than heat.
- Jalapeños added to the corn as it cooks will soften and mellow slightly, giving a gentler burn than raw ones.
- Tajín on the side lets everyone control their own adventure.
Save This pasta reminds me that some of the best dinners come from having a good attitude about ingredients and being willing to mix traditions. Make it tonight and taste what happens when you trust the flavors.
Recipe Q&A
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rotini, or shells are ideal as they hold the sauce well and mix easily with the corn and cheese.
- → Can I use frozen or canned corn instead of fresh?
Yes, frozen or canned corn can be used. Sautéing them helps develop a slightly charred, roasted flavor similar to fresh corn.
- → How can I add extra heat to the dish?
Incorporate diced jalapeños or a splash of hot sauce to the creamy sauce, or sprinkle additional chili powder when serving.
- → What can I substitute for cotija cheese?
Feta cheese is a great alternative that provides a similar salty, crumbly texture and tangy flavor.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free pasta, this dish can accommodate gluten-free needs without compromising flavor.