Mexican Street Corn Pasta (Print View)

Penne pasta tossed with charred corn, tangy cotija, lime, and smoky spices in a creamy sauce.

# 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 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving ½ cup of the pasta water, then set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and cook until lightly charred, about 4–5 minutes. Stir in minced garlic and sauté for an 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 to taste.
04 - Add the cooked pasta and sautéed corn mixture to the sauce. Toss thoroughly to coat, adding reserved pasta water incrementally to achieve desired creaminess.
05 - Mix in half of the cotija cheese and cilantro. Serve warm, garnished with the remaining cheese, cilantro, extra chili powder or Tajín, and lime wedges.

# Expert Advice:

01 -
  • It tastes like a celebration in a bowl—street food energy meets comfort food coziness.
  • Ready in 35 minutes, which means weeknight dinner that doesn't feel like a compromise.
  • The lime and cotija cheese create this addictive tangy-salty moment that keeps you reaching for more.
02 -
  • Don't skip charring the corn—those caramelized edges are where the flavor lives, and it's the difference between good and unforgettable.
  • Pasta water is your friend; it has starch that helps the sauce cling instead of pooling at the bottom, so use it generously.
03 -
  • Reserve more pasta water than you think you need—you can always use less, but you can't add it back if the sauce seizes up.
  • If cotija's impossible to find where you live, crumbled feta is your backup, though the flavor leans slightly tangier and less salty; adjust your final seasoning accordingly.
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