Mexican Street Corn Pasta (Printable)

Creamy pasta mixed with charred corn, cotija cheese, lime, and smoky spices for a vibrant main dish.

# What You'll Need:

→ Pasta

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

→ Vegetables

03 - 2 cups fresh or frozen corn kernels (approx. from 3–4 ears corn)
04 - 2 tbsp unsalted butter
05 - 2 cloves garlic, minced

→ Sauce

06 - ½ cup sour cream
07 - ¼ cup mayonnaise
08 - ¼ cup whole milk
09 - 1 tsp chili powder
10 - ½ tsp smoked paprika
11 - ½ tsp ground cumin
12 - 1 tbsp fresh lime juice
13 - 1 tsp lime zest
14 - Salt and black pepper, to taste

→ Toppings

15 - ¾ cup cotija cheese, crumbled
16 - 2 tbsp fresh cilantro, chopped
17 - Extra chili powder or Tajín, for garnish
18 - Lime wedges, for serving

# Method:

01 - Boil pasta in a large pot of salted water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
02 - Heat butter in a large skillet over medium-high heat. Add corn and sauté for 4–5 minutes until lightly charred. Stir in minced garlic and cook for one more minute.
03 - Whisk sour cream, mayonnaise, whole milk, chili powder, smoked paprika, cumin, lime juice, and lime zest in a large bowl. Season with salt and black pepper.
04 - Add cooked pasta and sautéed corn mixture to the sauce. Toss to coat evenly, incorporating reserved pasta water as needed for creaminess.
05 - Stir in half of the cotija cheese and cilantro into the pasta mixture.
06 - Serve immediately, garnished with remaining cotija cheese, cilantro, extra chili powder or Tajín, and lime wedges.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in the time it takes to boil pasta.
  • The lime and spice balance means every bite feels fresh, never heavy or one-note.
  • It works for picky eaters and adventurous ones because the flavors are bold but the dish itself is approachable.
02 -
  • Don't skip the charring step with the corn—those little burnt edges are where the real depth of flavor lives, and it's what separates this from tasting like basic creamed corn pasta.
  • The pasta water is not just for thinning; the starch in it actually helps the sauce cling to the noodles, so use it strategically rather than just dumping milk in until it looks right.
  • Taste as you go, especially with the lime juice, because depending on your limes and how much water they had, you might need more or less, and that's the thing that brings everything alive at the end.
03 -
  • If your sauce breaks or looks separated, whisk in a splash of milk and it will come back together—don't panic, it happens and it's fixable.
  • Cook the pasta just shy of the recommended time because it will continue to soften slightly as it sits in the warm sauce, and you want it to stay distinct rather than turning to mush.
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