Mexican Street Corn Pasta (Printable)

A creamy pasta with sweet corn, lime, cotija cheese, and smoky spices, ready in one pot and full of bold flavors.

# Ingredient List:

→ 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 and Cheese

09 - 1/2 cup sour cream or Mexican crema
10 - 1/3 cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - 1/4 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

# Directions:

01 - Combine fusilli, water, and 1 tsp salt in a large pot or deep skillet. Bring to a boil over high heat.
02 - Reduce heat to medium and stir frequently while cooking until pasta is almost al dente and most water is absorbed, about 8 to 10 minutes.
03 - Add sweet corn, red bell pepper, green onions, garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Stir in sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until combined and creamy.
05 - Fold in cotija cheese, adjust salt if needed, and 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. Serve warm.

# Expert Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time savoring what you made.
  • It tastes like you spent hours on it, but you are actually done in 30 minutes flat.
  • The lime and cotija combination is unexpectedly addictive, threading through every bite without being loud about it.
02 -
  • Do not walk away while the pasta cooks initially, because the difference between perfect and stuck happens in about 30 seconds.
  • The sauce will seem thin before the cheese goes in, which is the moment people usually panic and add more cream, but hold steady because the cheese will anchor it.
03 -
  • Use Mexican crema instead of sour cream if you can find it, because the richness is subtly different and worth seeking out.
  • Toast your spices for 30 seconds in the butter before adding the cream, which unlocks flavors that make people ask what your secret ingredient is.
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