Mexican Street Corn Pasta (Printable)

Vibrant fusion of creamy pasta and Mexican street corn with fresh corn, tangy cotija, lime, and warming spices.

# What You’ll Need:

→ Pasta

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

→ Vegetables

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

→ Sauce

06 - 1/2 cup sour cream
07 - 1/4 cup mayonnaise
08 - 1/4 cup whole milk
09 - 1 tsp chili powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1 tbsp fresh lime juice
13 - 1 tsp lime zest
14 - Salt and black pepper, to taste

→ Toppings

15 - 3/4 cup cotija cheese, crumbled
16 - 2 tbsp fresh cilantro, chopped
17 - Extra chili powder or Tajín, for garnish
18 - Lime wedges, for serving

# Directions:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - While the pasta cooks, heat the butter in a large skillet over medium-high heat. Add the corn and sauté for 4-5 minutes until lightly charred. Add the garlic and cook for 1 minute more.
03 - In a large bowl, whisk together sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest. Season with salt and pepper.
04 - Add the cooked pasta and sautéed corn mixture to the bowl with the sauce. Toss to coat, adding reserved pasta water as needed for a creamy consistency.
05 - Stir in half of the cotija cheese and half of the cilantro.
06 - Serve warm, garnished with remaining cotija, cilantro, extra chili powder or Tajín, and lime wedges.

# Expert Tips:

01 -
  • It brings together the addictive flavors of street corn without needing a grill or skewers.
  • The creamy sauce clings to every piece of pasta and corn, making each bite ridiculously satisfying.
  • It comes together in about half an hour, which means you can serve something impressive on a weeknight.
  • Leftovers taste just as good cold the next day, straight from the fridge.
02 -
  • Do not skip reserving the pasta water, it is the only thing that will loosen the sauce without making it watery.
  • Let the corn char in the skillet without stirring too much, those dark spots are where all the flavor hides.
  • Add the lime juice at the end or right before serving if you want maximum brightness, it fades if it sits too long.
03 -
  • Toast the cumin and chili powder in the skillet with the corn for thirty seconds before adding the garlic, it wakes up the spices and makes them more fragrant.
  • Use a microplane to zest the lime directly over the sauce so you catch all those oils, they add more flavor than you would expect.
  • If the pasta starts to dry out while sitting, a quick toss with a little extra lime juice and a splash of milk brings it back to life.
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