Mexican Street Corn Pasta (Printable Version)

Penne tossed with charred corn, zesty lime, cotija cheese, and a creamy 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 - ½ cup sour cream
07 - ¼ cup mayonnaise
08 - ¼ cup whole milk
09 - 1 tsp chili powder
10 - ½ tsp smoked paprika
11 - ½ tsp ground cumin
12 - 1 tbsp fresh lime juice
13 - 1 tsp lime zest
14 - Salt and black pepper, to taste

→ Toppings

15 - ¾ cup cotija cheese, crumbled
16 - 2 tbsp fresh cilantro, chopped
17 - Extra chili powder or Tajín, for garnish
18 - Lime wedges, for serving

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, reserving ½ cup of the pasta water, and set the pasta aside.
02 - Heat butter in a large skillet over medium-high heat. Add the corn kernels and sauté for 4 to 5 minutes until lightly charred. Add the minced garlic and cook for an additional minute.
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 black pepper to taste.
04 - Add the cooked pasta and sautéed corn mixture to the sauce. Toss thoroughly to coat, adding reserved pasta water incrementally to achieve a creamy texture.
05 - Fold in half of the crumbled cotija cheese and half of the chopped cilantro into the pasta mixture.
06 - Serve warm, garnished with the remaining cotija cheese, cilantro, additional chili powder or Tajín, and lime wedges on the side.

# Additional Tips::

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel special without the fuss.
  • The creamy, tangy sauce with charred corn creates a flavor combination that keeps people asking for seconds.
  • It's naturally vegetarian and works as a side dish or hearty main, depending on your mood.
02 -
  • Don't skip the charring step on the corn—that's where the depth comes from, and it takes just minutes to transform frozen corn into something special.
  • Reserve your pasta water before draining; you'll need it to adjust the sauce consistency since pasta releases starch that helps everything cling together beautifully.
  • Taste the sauce before adding the pasta because seasoning a creamy base is easier than trying to fix it afterward.
03 -
  • If cotija cheese is hard to find, crumbled feta works, though the flavor shifts slightly toward Mediterranean—still delicious, just different.
  • Make this in batches during corn season and freeze the cooked pasta and corn mixture separately, then combine with a fresh sauce when you need a quick dinner.
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