Mexican Street Corn Pasta (Printable)

Flavorful pasta with sweet corn, cotija, lime, and spices cooked all in one pot for easy meals.

# What Goes In:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 tsp salt

→ Vegetables

04 - 2 cups sweet corn kernels, fresh or frozen
05 - 1 small red bell pepper, diced
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped (optional)

→ Dairy & Cheese

09 - ½ cup sour cream or Mexican crema
10 - ⅓ cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - ½ tsp chili powder
15 - ¼ tsp ground black pepper
16 - Zest of 1 lime
17 - Juice of 1 lime
18 - Salt to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Extra cotija cheese
21 - Lime wedges

# How to Make It:

01 - In a large pot or deep skillet, combine fusilli pasta, water, and 1 tsp salt. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water is absorbed, about 8 to 10 minutes.
03 - Incorporate corn, red bell pepper, green onions, garlic, and jalapeño (if using). Cook for 2 to 3 minutes until vegetables are tender.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix thoroughly to form a smooth sauce.
05 - Fold in cotija cheese and season with additional salt if necessary. Simmer for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat. Garnish with chopped cilantro, extra cotija cheese, and lime wedges before serving warm.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can eat instead of scrubbing dishes until midnight.
  • The corn gets sweet and almost caramelized against the heat, while the lime cuts through the richness like a little jolt of summer.
  • Cotija melts just enough to coat the pasta without turning into a gluey mess, and that crumbly texture is weirdly addictive.
  • You can double the batch and the leftoads somehow taste even better cold straight from the fridge the next day.
02 -
  • Don't drain the pasta, the starchy water left in the pot is what makes the sauce cling instead of pooling at the bottom.
  • Add the lime juice after you turn off the heat, or the acid will curdle the dairy and turn your sauce into grainy cottage cheese.
  • If the sauce looks too thick, splash in a little more milk or pasta water before serving.
03 -
  • Char the corn in a dry skillet before adding it to the pot if you want that smoky street cart flavor without a grill.
  • Use a microplane for the lime zest and stop before you hit the white pith, or it'll taste bitter.
  • If you can't find cotija, feta works in a pinch, just rinse it first to cut the brine.
Return