Mexican Street Corn Pasta (Print)

Penne tossed with sweet corn, cotija cheese, lime, and spices for a creamy, flavorful meal.

# Components:

→ Pasta

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

→ Vegetables

03 - 2 cups fresh or frozen corn kernels
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

# Directions:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn and sauté for 4 to 5 minutes until lightly charred. Stir in garlic and cook for 1 additional minute.
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 black pepper.
04 - Add cooked pasta and sautéed corn to the sauce. Toss to coat evenly, adding reserved pasta water gradually to reach a creamy consistency.
05 - Fold in half of the cotija cheese and cilantro. Serve warm, garnished with remaining cotija, cilantro, extra chili powder or Tajín, and lime wedges.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than ordering delivery.
  • The lime and spice balance each other perfectly, so every bite feels bright instead of heavy.
  • Cotija cheese adds a salty, crumbly texture that feels fancy without requiring any special technique.
02 -
  • Don't skip charring the corn—those browned bits are where the depth comes from, and raw or barely cooked corn tastes thin and pale in comparison.
  • Add pasta water slowly and taste as you go because the sauce will continue absorbing liquid as it sits, and you'd rather it be slightly looser than too thick and pasty.
  • If you're making this ahead, keep the sauce and pasta separate until just before serving, otherwise the pasta drinks all the cream and becomes gummy by the next day.
03 -
  • Toast your spices separately in a dry pan for 30 seconds before adding them to the sour cream base—it wakes them up and makes them taste fresher and more vibrant.
  • If you're cooking for someone who loves extra lime brightness, zest your lime directly over their plate at the table and squeeze the juice over just before they eat so it's as fresh and present as possible.
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