Mexican Street Corn Pasta (Print Version)

Creamy penne tossed with charred corn, tangy cotija, and zesty lime in a smoky spiced sauce.

# What You'll Need:

→ 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 Make It:

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 Tips:

01 -
  • It tastes like you spent hours in the kitchen when you really spent maybe thirty minutes, which is the kind of magic we all need.
  • The flavors are bold enough to feel special but approachable enough that even people who shy away from spice will ask for seconds.
  • It works for potlucks, quick weeknight dinners, or meal prep, and honestly tastes even better the next day.
02 -
  • Don't drain your pasta water and walk away—that starchy liquid is non-negotiable for getting the sauce to coat properly instead of sitting in a puddle at the bottom.
  • Cotija cheese won't melt and that's the whole point, so if you use a melting cheese instead you'll end up with something gluey that misses the texture entirely.
03 -
  • Always taste your sauce before mixing it with hot pasta—this is your last chance to adjust salt, lime, or spice without starting over.
  • Keep that pasta water close and add it slowly, because you can always add more but you can't take it back if you over-cream the dish.
Go Back