Pin it My neighbor brought me grilled corn from a backyard cookout, already charred and sweet, and I had no idea what to do with leftovers except toss them into the pasta I was already boiling. The result was so unexpectedly good that I stood at the counter eating straight from the pot. That accidental dinner turned into this recipe, a creamy, tangy, slightly smoky pasta that tastes like summer and feels like a celebration. Now I make it on purpose, and it disappears every single time.
I brought this to a potluck once, skeptical that anyone would go for pasta with corn in it. Within twenty minutes, the dish was empty and three people asked for the recipe. One friend admitted she went back for thirds, which she never does. It was the lime and the cotija that won everyone over, that bright tanginess cutting through the richness. I realized then that this dish has a way of making people lean in and pay attention.
Ingredients
- Penne or rotini pasta: The ridges and shapes catch the creamy sauce beautifully, so every forkful is fully coated.
- Fresh or frozen corn kernels: Fresh corn gives you that sweet pop, but frozen works perfectly and saves time without sacrificing flavor.
- Unsalted butter: This is what helps the corn caramelize and develop those golden, slightly charred edges.
- Garlic: Just two cloves add a subtle warmth that deepens the whole dish without overpowering the lime.
- Sour cream: The tangy base of the sauce, it mimics the crema you'd find on street corn.
- Mayonnaise: Adds richness and helps the sauce cling to the pasta in a way that feels indulgent.
- Whole milk: Thins the sauce just enough to make it silky and pourable.
- Chili powder: Brings a gentle heat and earthy backbone that balances the creaminess.
- Smoked paprika: This is the secret to that faint smoky flavor, like the corn was kissed by a grill.
- Ground cumin: A tiny bit goes a long way in adding warmth and complexity.
- Fresh lime juice and zest: The brightness that makes everything else come alive, absolutely essential.
- Cotija cheese: Salty, crumbly, and tangy, it melts just slightly and adds authentic street corn flavor.
- Fresh cilantro: A handful of this brings freshness and a little herbal bite.
- Chili powder or Tajin: A final dusting adds color, heat, and that signature street vendor touch.
Instructions
- Boil the pasta:
- Cook your pasta in well salted water until it still has a little bite, then drain but keep half a cup of that starchy water. It will help the sauce come together later.
- Char the corn:
- Melt butter in a hot skillet and add the corn, letting it sit undisturbed for a minute so it gets those caramelized spots. Toss in the garlic at the end and let it sizzle just until fragrant.
- Whisk the sauce:
- Combine sour cream, mayo, milk, spices, lime juice, and zest in a large bowl, whisking until smooth. Taste it and adjust the salt and pepper now, because this is your flavor foundation.
- Toss everything together:
- Add the hot pasta and corn to the bowl with the sauce and mix until every piece is coated. If it looks too thick, add some reserved pasta water a splash at a time until it feels creamy and loose.
- Fold in cheese and cilantro:
- Stir in half the cotija and cilantro so they melt slightly into the sauce. This builds flavor into every bite instead of just sitting on top.
- Garnish and serve:
- Transfer to a serving dish or individual bowls, then top with the remaining cheese, cilantro, a sprinkle of chili powder or Tajin, and lime wedges on the side. Serve it warm and watch it disappear.
Pin it My sister, who claims she does not like corn, ate two bowls of this and asked if I could make it for her birthday dinner. That moment made me realize how a dish can change someone's mind when the flavors are balanced just right. It is not about tricking anyone, it is about letting good ingredients speak for themselves.
Serving Suggestions
This pasta works beautifully as a main dish on its own, but it also shines as a side next to grilled chicken, steak, or fish. I have served it at barbecues where it sat alongside coleslaw and cornbread, and it held its own. For a lighter meal, pair it with a simple arugula salad dressed in lime and olive oil. The acidity cuts through the creaminess and makes the whole plate feel balanced.
Make Ahead and Storage
You can cook the pasta and char the corn a few hours ahead, then toss everything together right before serving. The sauce can be whisked and stored in the fridge for up to a day, just give it a good stir before using. Leftovers keep well in an airtight container for up to three days, and I actually love eating this cold straight from the fridge. If you want to reheat it, add a splash of milk or water and warm it gently on the stove to bring back the creaminess.
Variations and Swaps
If you cannot find cotija, crumbled feta is a solid stand in with a similar salty tang. For extra heat, toss in diced jalapeños with the corn or stir in a pinch of cayenne. You can also add protein like grilled shrimp, rotisserie chicken, or even black beans to make it more filling. I have also swapped the pasta for rice or quinoa when I wanted something gluten free, and it worked surprisingly well.
- Try adding roasted red peppers for a sweet, smoky depth.
- Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
- Toss in cherry tomatoes at the end for a pop of color and freshness.
Pin it This dish has become my go to when I want something comforting but exciting, familiar but just different enough to feel special. I hope it becomes that for you too.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Absolutely. Frozen corn works wonderfully and saves prep time. Thaw it first, then sauté until lightly charred for the best flavor and texture.
- → What if I don't have cotija cheese?
Feta cheese is an excellent substitute with a similar tangy, salty profile. Queso fresco or crumbled goat cheese also work well if cotija isn't available.
- → How do I make this less spicy?
Reduce the chili powder and smoked paprika to ½ teaspoon each, or omit entirely. You can always add heat individually at the table with lime wedges and extra Tajín.
- → Can I make this ahead of time?
Yes, this pasta is delicious served warm or at room temperature, making it ideal for meal prep. Store covered in the refrigerator for up to 3 days. Refresh with a splash of milk before serving if needed.
- → How do I add protein to this dish?
Grilled chicken, shrimp, or black beans are excellent additions. Season the chicken or shrimp with lime and cumin to complement the Mexican flavors, then fold in during the final step.
- → What pasta shapes work best?
Penne and rotini are ideal because their shapes catch the creamy sauce and corn kernels beautifully. Farfalle, fusilli, or rigatoni also work well for a similar texture and presentation.