Mexican Street Corn Pasta Cotija

This vibrant Mexican Street Corn Pasta has become my summer entertaining secret weapon, combining the beloved flavors of elote with creamy pasta for a dish that never fails to impress guests. The contrast between the charred sweet corn and the snow-like blanket of cotija cheese creates both visual drama and incredible flavor in every bite.

I first created this dish for a backyard gathering when I wanted something that would stand up to grilled meats but still satisfy my vegetarian friends. The empty serving bowl and multiple recipe requests told me I had stumbled onto something special that would become a regular in my summer rotation.

Ingredients

• Short pasta like penne or fusilli: 12 oz The ridges and curves capture the creamy sauce perfectly
• Fresh corn kernels: from about 3 ears Fresh corn delivers the best charred flavor but frozen works in a pinch
• Unsalted butter: for sautéing Creates a rich foundation for the corn
• Smoked paprika: Adds that essential smoky depth that mimics traditional grilled elote
• Chili powder: Provides authentic Mexican street corn flavor without overwhelming heat
• Sour cream: Creates the creamy base that clings to every pasta piece
• Mayonnaise: Adds silky richness and helps the sauce adhere to the pasta
• Fresh lime juice: Brightens the entire dish and cuts through the creaminess
• Cotija cheese: This crumbly Mexican cheese provides the signature "snow" effect and salty contrast
• Fresh cilantro: Adds essential herbal brightness that balances the rich sauce

Instructions

Pasta Perfection:

Cook your pasta in generously salted water until just al dente. The pasta will continue cooking slightly when mixed with the hot corn mixture so aim for firm but tender. Reserve about half a cup of the starchy cooking water before draining in case you need to loosen the sauce later.

Corn Transformation:

While the pasta cooks melt butter in a large skillet over medium high heat until it begins to foam. Add the corn kernels in a single layer if possible and let them sit undisturbed for about 2 minutes before stirring. This creates those beautiful charred spots that deliver smoky flavor. Continue cooking for another 3 minutes stirring occasionally.

Flavor Building:

Add the minced garlic smoked paprika chili powder and cayenne if using to the charred corn. Stir constantly for about 90 seconds until intensely fragrant. The spices need this brief toasting to release their full flavor potential but watch carefully to prevent burning.

Sauce Creation:

In a separate bowl whisk together the sour cream mayonnaise lime juice salt and pepper until completely smooth. Taste and adjust seasoning if needed. The sauce should be tangy enough to cut through the richness with a pronounced lime flavor.

Combining Components:

Add the drained pasta directly to the skillet with the spiced corn mixture. Pour the creamy sauce over everything and gently toss until every piece of pasta is coated. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency.

Finishing Touches:

Transfer the dressed pasta to a serving platter or individual bowls. Generously shower the cotija cheese over the top creating a snow like effect. The contrast between the warm pasta and the cool crumbly cheese is magical. Finish with fresh cilantro and green onions for color and freshness.

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The inspiration for this dish came from my trip to Mexico City where I became obsessed with authentic street corn. The vendor I visited daily would grill the corn until perfectly charred before slathering it with a creamy mixture and showering it with cotija cheese. I wanted to capture those same flavors in a dish I could serve year round.

Make It Your Own

This recipe welcomes personalization based on your preferences or what you have on hand. The corn mixture forms the flavor foundation but you can adjust the heat level by increasing the cayenne or adding diced jalapeños. For those who enjoy a more robust garlic presence roast a whole head of garlic and mix the softened cloves directly into the sauce for incredible depth.

Perfect Pairings

This vibrant pasta works beautifully alongside grilled proteins particularly chicken with a simple lime marinade or shrimp skewers. For a completely vegetarian meal serve with a simple salad of sliced avocados dressed with lime juice and flaky salt. Cold Mexican beer or a citrusy white wine like Sauvignon Blanc makes an excellent beverage pairing that cuts through the creaminess.

Storage And Reheating

The pasta keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually meld and improve overnight making this an excellent meal prep option. When reheating add a splash of water or milk before warming gently on the stovetop. Reserve fresh garnishes until serving time for the best texture and appearance.

Cultural Context

This fusion dish honors the beloved Mexican street food elote while transforming it into a hearty pasta meal. Traditional elote features corn on the cob slathered with mayo crema cotija cheese chili powder and lime. By incorporating these same flavors into a pasta format the dish becomes more accessible for everyday dining while maintaining its vibrant cultural roots.

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Recipe FAQ

→ How do I char the corn for maximum flavor?

Heat butter in a skillet over medium-high and sauté corn until lightly golden and charred for smokiness. You can also grill whole ears first, then cut off the kernels.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before sautéing to ensure proper caramelization and flavor.

→ Is there a substitute for cotija cheese?

Feta cheese can replace cotija if it’s unavailable. Both provide a salty, crumbly finish that complements spicy flavors.

→ What pasta shape is best for this dish?

Short shapes like penne, fusilli, or rotini work best, capturing sauce and kernels in each bite.

→ How can I make this dish spicier?

Add extra cayenne, diced jalapeño, or serve with spicy hot sauce to boost the heat to your liking.

→ Is there a lighter version available?

Swap the sour cream for Greek yogurt to reduce fat and add extra protein without losing creaminess.