Save to Pinterest I threw this together on a Tuesday night when my fridge looked like a game of ingredient Tetris. Half a bag of frozen corn, some leftover cotija from taco night, and a box of fusilli I'd been ignoring for weeks. The idea came from a street vendor I'd watched in Austin, charring corn over a tiny grill and slathering it with crema and lime. I figured if those flavors could work on a cob, they could work in a pot. Twenty minutes later, I was scraping the bottom of the skillet with a spatula, wondering why I'd ever bothered with complicated dinners.
The first time I made this for friends, someone asked if I'd ordered it from a restaurant. I didn't correct them right away. I just let them think I was fancy for a minute, then admitted I'd invented it out of desperation and a half-empty pantry. Now it's the dish people request when they come over, and I've stopped pretending it took effort.
Ingredients
- Fusilli pasta: The spirals grab onto the creamy sauce and corn kernels better than smooth noodles, and they cook evenly in the pot without clumping into a starchy lump.
- Sweet corn kernels: Frozen works just as well as fresh, and honestly, it's sweeter year round because it's flash frozen right after harvest.
- Red bell pepper: Adds a pop of color and a slight vegetal crunch that keeps the dish from feeling too heavy.
- Green onions: They soften into the sauce but leave a mild bite that reminds you this isn't just mac and cheese.
- Garlic: Two cloves is enough to make the kitchen smell like you know what you're doing without overpowering the lime.
- Jalapeno: Seed it unless you want tears, but leave it out entirely if you're cooking for someone who thinks black pepper is spicy.
- Sour cream or Mexican crema: Crema is thinner and tangier, but sour cream works if you thin it with a splash of milk.
- Whole milk: Keeps the sauce from breaking and adds a silky texture that low fat milk just can't deliver.
- Cotija cheese: This is the salty, crumbly magic that makes street corn taste like street corn, and it doesn't melt into oblivion like cheddar.
- Butter: A small amount makes everything glossy and rich without feeling greasy.
- Smoked paprika: It fakes the charred flavor you'd get from a grill, and a little goes a long way.
- Chili powder: Not the same as cayenne, this is a blend that adds warmth and depth without lighting your mouth on fire.
- Lime zest and juice: The zest is where the floral, punchy oil lives, and the juice ties everything together at the end.
- Fresh cilantro: Some people taste soap, but if you're not one of them, it's the freshest note in the whole dish.
Instructions
- Boil the pasta in the pot:
- Toss the fusilli, water, and salt into your largest pot and crank the heat. Stir it every couple of minutes so the noodles don't stick to the bottom, and don't walk away or you'll end up with a starchy puddle.
- Add the vegetables:
- When the pasta is almost tender and the water's mostly gone, dump in the corn, bell pepper, green onions, garlic, and jalapeno. Let them cook just long enough to soften and release their smell, about two or three minutes.
- Stir in the creamy base:
- Pour in the sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix it hard with a wooden spoon until the sauce clings to every piece of pasta.
- Fold in the cotija:
- Sprinkle the cheese over the top and stir gently so it melts a little but still leaves crumbly pockets. Taste it now and add more salt if it needs it, because cotija is salty but not always enough on its own.
- Finish and garnish:
- Pull the pot off the heat and let it sit for a minute so the sauce thickens. Top with cilantro, more cotija, and lime wedges before serving it straight from the pot.
Save to Pinterest I made this on a night when my partner was too tired to talk and I was too hungry to care. We ate it in silence on the couch, and halfway through, they looked up and said it tasted like vacation. I didn't know pasta could do that, but now I make it whenever we need to remember what relaxed feels like.
How to Make It Your Own
If you want more protein, stir in a can of rinsed black beans or shred some rotisserie chicken into the pot at the end. I've also added chunks of cooked chorizo when I'm feeling indulgent, and the smoky fat turns the whole thing into something I'd order at a restaurant. For a vegan version, swap the dairy for cashew cream and nutritional yeast, and use a plant based butter, it won't taste identical but it'll still be creamy and bright.
What to Serve It With
This is rich enough to stand alone, but a simple side salad with lime vinaigrette keeps it from feeling too heavy. I've also served it with tortilla chips on the side for scooping, which is technically weird but works better than you'd think. A cold beer or a crisp white wine like Sauvignon Blanc cuts through the creaminess and makes it feel like a real meal instead of something you scraped together on a weeknight.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and they thicken as they sit, so add a splash of milk or water when you reheat them. I usually eat mine cold right out of the container because the flavors meld overnight and the lime gets even brighter. If you're reheating on the stove, do it low and slow so the cheese doesn't separate.
- Store in an airtight container and press plastic wrap directly onto the surface to keep it from drying out.
- Reheat gently in a skillet with a little milk, stirring constantly so it doesn't scorch.
- Don't freeze this, the dairy will break and turn grainy when you thaw it.
Save to Pinterest This is the kind of recipe you'll make on autopilot once you've done it twice, and it'll save you on nights when you're too tired to think. It tastes like you tried, even when you didn't.
Recipe FAQs
- → Can I use fresh corn instead of frozen?
Absolutely, fresh corn kernels will add a sweet, crisp texture that enhances the dish's natural flavors.
- → How can I reduce the spiciness?
Omit the jalapeño or replace it with milder peppers like bell peppers to keep flavors balanced without heat.
- → Is there a vegan alternative for dairy ingredients?
You can substitute plant-based milk, dairy-free sour cream, and vegan cheese to keep it dairy-free.
- → What type of pasta works best?
Fusilli holds the creamy sauce well, but other short pasta like penne or rotini can also work nicely.
- → How do I prevent the pasta from sticking during cooking?
Stir frequently while cooking and ensure enough water remains until pasta is nearly tender to avoid sticking.
- → Can I add protein to this dish?
Cooked black beans or grilled chicken are great additions for extra protein and heartiness.