Mexican Street Corn Pasta (Printable Version)

Creamy pasta tossed with charred corn, tangy cotija cheese, zesty lime, and warming spices for a flavorful weeknight dinner.

# Ingredient List:

→ 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 delivers the thrill of elote without the mess, fork-friendly and irresistibly creamy.
  • Every bite has contrast: sweet corn pops against tangy lime, smoky spice weaves through cool sour cream.
  • You can have it on the table in 35 minutes, but it tastes like you fussed for hours.
  • It works warm from the stove or at room temperature for picnics and potlucks.
02 -
  • Don't drain your pasta too early, underdone noodles will soak up sauce and turn gummy instead of creamy.
  • Char the corn properly, those dark bits aren't burnt, they're where all the sweet, smoky flavor hides.
  • Reserve pasta water before you drain, it's the easiest way to fix a sauce that's too thick without starting over.
  • Toss the pasta while it's still warm, cold pasta won't absorb the sauce and you'll end up with a dry, sad bowl.
03 -
  • Use a cast iron skillet for charring the corn, it holds heat like nothing else and gives you those deep, uneven spots of caramelization.
  • Zest your lime before you juice it, trying to do it the other way around is a slippery, frustrating mess.
  • Taste the sauce before you toss it with the pasta, it should be punchy and a little too bold on its own because the pasta will mellow it out.
  • If you want to make this ahead, prep the sauce and char the corn separately, then toss everything together just before serving so the pasta stays tender.
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