Pin it There's something about the smell of charred corn that stops me mid-conversation. I discovered this pasta entirely by accident one summer evening when I had leftover street corn from a weekend cookout and a box of penne staring me down. Instead of eating them separately like a reasonable person, I melted butter in a skillet, tossed in those kernels, and let them get golden and slightly blackened. The kitchen filled with this toasted, smoky aroma that made me pause. That spontaneous combination became the dish I now make whenever I want to feel like I'm eating outdoors, even on a gray Tuesday night.
I made this for friends who'd just moved into a new place with a tiny kitchen, and we crowded around their counter while the pasta boiled. Someone was telling a story about their commute, another person was opening wine, and this dish somehow became the reason everyone stayed longer than planned. There's a magic to food that comes together while people are talking and laughing, and this one has that quality every single time.
Ingredients
- Short pasta (penne, rotini, or shells): 340 g (12 oz)—I use whatever shape I have because the ridges and curves catch that creamy sauce beautifully, and the corn nestles right into the texture.
- Corn kernels: 2 cups fresh, frozen, or canned—fresh corn charred in butter tastes like late summer, but frozen works just as well and honestly saves time.
- Unsalted butter: 1 tbsp—this is where the charring magic happens, so use real butter, not the spreadable kind.
- Garlic, minced: 2 cloves—slice it thin so it toasts quickly and doesn't overpower the corn.
- Chili powder: 1/2 tsp—the heat, but gentle; you can always add more at the table.
- Smoked paprika: 1/4 tsp—this adds an almost grilled flavor without any extra work.
- Ground cumin: 1/4 tsp—a pinch goes so far, rounding out everything with warmth.
- Sour cream: 120 ml (1/2 cup)—the base of the creamy sauce, tangy and rich.
- Mayonnaise: 60 ml (1/4 cup)—smooths out the sour cream and adds a subtle richness.
- Lime zest and juice: from 1 lime—squeeze it fresh, no shortcuts here; it's the bright note that ties everything together.
- Cotija cheese, crumbled: 60 g (1/2 cup), plus extra for serving—salty, crumbly, and essential; don't skip it or substitute without thinking first.
- Fresh cilantro, chopped: 2 tbsp—herbaceous and light, breaking through the richness.
- Salt and pepper: to taste—season as you build, tasting as you go.
- Extra cotija cheese, chili powder or Tajín, cilantro leaves, and lime wedges: for finishing—these make the dish feel intentional and restaurant-worthy.
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a rolling boil and cook your pasta according to the package directions until it's just al dente—still with a tiny bit of resistance when you bite it. Reserve 1/2 cup of the starchy pasta water before draining; this is your secret weapon for loosening the sauce later.
- Char the corn:
- While the pasta cooks, heat butter in a large skillet over medium-high heat until it foams. Add the corn and let it sit for a moment before stirring, giving it time to catch some color and caramelization—about 4 to 5 minutes. You want some kernels golden and slightly charred, not just heated through.
- Build the aromatics:
- Once the corn has some color, add your minced garlic, chili powder, smoked paprika, and cumin all at once. Stir constantly for about 1 minute; you'll smell the spices wake up, and that's when you know they've toasted enough. Remove from the heat so the spices don't burn.
- Make the sauce:
- In a large bowl, whisk together the sour cream, mayonnaise, lime zest and juice, crumbled cotija cheese, and chopped cilantro. Season with salt and pepper, tasting as you go. The sauce should taste bright, tangy, and a little salty—almost like you're eating the best Mexican street food.
- Bring it all together:
- Add the drained pasta and the charred corn mixture to the bowl with the sauce. Toss everything until the pasta is evenly coated and the sauce clings to every piece. If it looks too thick, splash in some of that reserved pasta water a little at a time until you reach a sauce that's creamy but not soupy.
- Finish and serve:
- Transfer to a serving bowl or plates and top with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side. Serve warm and watch people lean in to smell it before they even take a bite.
Pin it I realized this dish had become something special when my neighbor asked for the recipe after smelling it through our shared wall. There's a reason certain foods do that—they remind us that cooking is part of how we connect with each other, and this one has that power in spades.
The Magic of Charred Corn
Charring corn changes everything. When kernels hit hot butter and get some color, they develop a depth of flavor that boiled or steamed corn simply can't match. It's the difference between a good dish and one that makes people close their eyes while eating. I learned this the hard way by making this pasta with pre-boiled frozen corn, and it was fine, but fine isn't why you cook. The moment I started charring, everything elevated.
Why Cotija Cheese Matters Here
Cotija is crumbly, salty, and slightly tangy in a way that feta and queso fresco are not quite the same. It doesn't melt into the pasta; instead, it stays distinct, almost like a textural surprise in every bite. If you can't find it, feta works, but it will taste like a different dish—not worse, just different. I've learned that sometimes a single ingredient defines the whole thing, and in this case, cotija is that ingredient.
Serving and Storing
This pasta is best served warm, right after it comes together, when the sauce is creamy and the corn is still tender. You can eat it at room temperature if you need to, though it will be a little thicker. Leftovers keep in the fridge for about two days, and reheating gently with a splash of water or milk brings back the creamy texture.
- Make this as many times as you want and adjust the spices to your heat preference.
- If you have access to fresh corn in summer, use it—the flavor is noticeably brighter and more delicate.
- Tajín is a fun finish if you want more of that street food feeling, but plain chili powder works just fine.
Pin it This is the kind of pasta that makes a weeknight feel intentional, the kind that turns a simple dinner into something worth sitting down for. Make it, and I bet you'll find yourself making it again.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like penne, rotini, or shells hold the sauce well and complement the texture of the corn mixture.
- → Can I use frozen or canned corn?
Yes, fresh, frozen, or canned corn kernels can be used. Fresh corn grilled beforehand adds extra smoky flavor.
- → Is there a good substitute for cotija cheese?
Feta cheese can be used as an alternative if cotija is unavailable, providing a similar crumbly texture and tangy taste.
- → How can I add more heat to the dish?
Adding diced jalapeños or a splash of hot sauce will increase the spicy kick without overpowering the other flavors.
- → Can this dish be served cold or warm?
It is best served warm to enjoy the creamy sauce fully, but it can also be enjoyed at room temperature.