Mexican Street Corn Pasta (Printable)

Creamy corn pasta with lime zest, cotija cheese, and smoky spices for a bright, satisfying dish.

# What You'll Need:

→ Pasta

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

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned)
04 - 1 tbsp unsalted butter
05 - 2 cloves garlic, minced
06 - 1/2 tsp chili powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp ground cumin

→ Creamy Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Zest and juice of 1 lime
12 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
13 - 2 tbsp chopped fresh cilantro
14 - Salt and pepper, to taste

→ To Finish

15 - Extra cotija cheese, for garnish
16 - Additional chili powder or Tajín, for garnish
17 - Fresh cilantro leaves
18 - Lime wedges

# How-To Steps:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred and golden. Stir in garlic, chili powder, smoked paprika, and ground cumin; cook for 1 minute until fragrant. Remove from heat.
03 - In a large mixing bowl, whisk together sour cream, mayonnaise, lime zest and juice, cotija cheese, and chopped cilantro. Season with salt and pepper to taste.
04 - Add cooked pasta and the sautéed corn mixture to the bowl with the sauce. Toss thoroughly to coat, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately and garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Tips:

01 -
  • It tastes like summer street food but comes together faster than you'd expect.
  • The lime and cotija give it a brightness that makes even frozen corn taste vibrant.
  • It's the kind of dish that feels restaurant-quality but doesn't require any fancy techniques.
02 -
  • Don't drain the pasta completely dry; that starchy water is your friend for getting the sauce to coat everything evenly without becoming gluggy.
  • If you char the corn too hard, it can turn bitter, so keep the heat at medium-high and watch it for those 4 to 5 minutes.
  • Add the hot pasta to the cold sauce so the temperature stays gentle; this prevents the sour cream from breaking.
03 -
  • If you can find good cotija cheese at a Latin market, buy extra and keep it in your fridge; it transforms tacos, salads, and even scrambled eggs.
  • Make the sauce ahead of time and store it in the fridge, then toss it with freshly cooked pasta when you're ready to eat.
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