Mexican Street Corn Pasta Cotija (Print View)

Creamy pasta tossed with charred corn, zesty sauce, and cotija cheese for a bold, summery main dish.

# Components:

→ Pasta

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

→ Corn Mixture

03 - 2 cups corn kernels (fresh or frozen)
04 - 1 tablespoon unsalted butter
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 2 cloves garlic, minced

→ Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Juice of 1 lime
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnishes

14 - 1/2 cup crumbled cotija cheese
15 - 1/4 cup chopped fresh cilantro
16 - 2 green onions, thinly sliced
17 - Lime wedges for serving

# Method:

01 - Boil a large pot of salted water and cook pasta until al dente. Drain and reserve.
02 - Melt butter in a large skillet over medium-high heat. Sauté corn kernels for 4–5 minutes until lightly charred. Incorporate minced garlic, smoked paprika, chili powder, and cayenne (if using), cooking for an additional 1–2 minutes with frequent stirring.
03 - In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, and black pepper.
04 - Add the drained pasta to the skillet with the corn mixture. Pour the prepared sauce over the pasta and corn, tossing until thoroughly combined and heated through.
05 - Remove from heat and transfer to a serving dish or individual bowls. Cover generously with crumbled cotija cheese, creating a 'snowy' appearance. Garnish with fresh cilantro, sliced green onions, and serve with extra lime wedges.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients that create complex flavors
  • Perfect balance of creamy and zesty elements with a gentle kick
  • Versatile enough for both casual weeknight dinners and special occasions
02 -
  • Excellent make ahead dish that actually improves in flavor after a few hours
  • Can be served warm or at room temperature making it perfect for buffets
  • Naturally vegetarian but easily adaptable with protein additions
03 -
  • For the ultimate flavor char the corn under the broiler or on a grill before adding to the pasta
  • Let the pasta cool for 5 minutes before adding the cotija snow so it doesnt melt completely
  • Reserve some of the charred corn mixture to sprinkle on top for visual appeal and textural contrast

Return