Mexican Street Corn Pasta (Printable)

Creamy penne tossed with charred corn, tangy cotija cheese, and zesty lime. A quick, flavorful Mexican-inspired pasta dish.

# 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

# How-To Steps:

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 Advice:

01 -
  • It tastes like summer even when youre eating it in your pajamas on a Tuesday.
  • You get that charred corn sweetness without firing up an actual grill.
  • The creamy, tangy sauce clings to every piece of pasta like it was meant to be there.
  • Leftovers taste even better the next day when the flavors have gotten to know each other.
02 -
  • Do not skip charring the corn, that caramelized sweetness is what makes this dish sing instead of just sitting there.
  • If your sauce feels too thick, add pasta water one tablespoon at a time until it loosens up and coats the pasta like a dream.
  • Cotija does not melt like other cheeses, so do not expect it to disappear into the sauce, it stays crumbly and salty in the best way.
03 -
  • Let the butter get hot enough that the corn actually sizzles when it hits the pan, otherwise you will just steam it and miss out on all that caramelized flavor.
  • Zest your lime before you juice it, trust me, it is way easier that way and you will not end up chasing a slippery lime half around the counter.
  • If you want this to feel more like a meal, toss in some rotisserie chicken or black beans, both disappear into the sauce like they were always supposed to be there.
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