Mexican street corn pasta (Print version)

Pasta with charred corn, cotija cheese, lime zest, and a creamy cilantro sauce for a flavorful twist.

# What you'll need:

→ Pasta

01 - 12 ounces short pasta (penne, rotini, or shells)
02 - Salt for boiling water

→ Corn Mixture

03 - 2 cups corn kernels (fresh, frozen, or canned; about 3 ears if fresh)
04 - 1 tablespoon unsalted butter
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - 1/4 teaspoon ground cumin

→ Creamy Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Zest and juice of 1 lime
12 - 1/2 cup cotija cheese, crumbled (plus extra for garnish)
13 - 2 tablespoons chopped fresh cilantro
14 - Salt and pepper, to taste

→ To Finish

15 - Extra cotija cheese for garnish
16 - Additional chili powder or Tajín seasoning for garnish
17 - Fresh cilantro leaves
18 - Lime wedges

# Directions:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat butter in a large skillet over medium-high heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred and golden. Stir in garlic, chili powder, smoked paprika, and cumin; cook for 1 minute until aromatic. Remove from heat.
03 - In a large bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, crumbled cotija cheese, and chopped cilantro. Season with salt and pepper to taste.
04 - Add cooked pasta and sautéed corn mixture to the bowl with the sauce. Toss thoroughly to combine, adding reserved pasta water as needed to loosen the sauce.
05 - Plate immediately, garnished with extra cotija cheese, a sprinkle of chili powder or Tajín, fresh cilantro leaves, and lime wedges on the side.

# Expert Tips:

01 -
  • It tastes like street food but comes together faster than ordering takeout.
  • The charred corn gives you that satisfying depth while the lime and cotija keep everything bright and tangy.
  • You probably have most of these ingredients already, and it feeds four people without any fuss.
02 -
  • Don't skip the charring step—those golden, caramelized corn kernels are where all the depth comes from, and they make the difference between good and unforgettable.
  • The lime juice is not optional; it's the brightness that keeps this dish from feeling heavy, and it brings every flavor into focus.
03 -
  • If you're making this ahead, combine the sauce and corn mixture separately, then toss with the pasta just before serving so it doesn't get gummy.
  • A tiny pinch of cumin goes a long way—start with less than the recipe calls for and add more if you want it, because it's easier to add than to take away.
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