One-Pot Mexican Street Corn Pasta (Printable)

Quick and creamy pasta blending sweet corn, cotija cheese, and lime for vibrant Mexican-inspired flavor.

# What You Need:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 tsp salt

→ Vegetables

04 - 2 cups sweet corn kernels, fresh or frozen
05 - 1 small red bell pepper, diced
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped (optional)

→ Dairy & Cheese

09 - 1/2 cup sour cream or Mexican crema
10 - 1/3 cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - 1/2 tsp chili powder
15 - 1/4 tsp ground black pepper
16 - Zest of 1 lime
17 - Juice of 1 lime
18 - Salt to taste

→ Garnish

19 - Fresh cilantro, chopped
20 - Extra cotija cheese
21 - Lime wedges

# Directions:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 tsp salt. Bring to a boil over high heat.
02 - Reduce heat to medium and stir frequently, cooking until pasta is nearly al dente and most water has evaporated, about 8 to 10 minutes.
03 - Incorporate the corn, diced red bell pepper, sliced green onions, minced garlic, and chopped jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice to form a creamy sauce.
05 - Fold in cotija cheese and season with additional salt if needed. Simmer for 1 to 2 minutes until the cheese begins to melt and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is blissfully minimal on a busy weeknight.
  • The lime and cotija cheese give you that authentic street corn flavor without any pretension.
  • It comes together in under 30 minutes, which means you're eating within the time it takes to decide what to watch.
02 -
  • Don't skip the lime zest at the end; it's the difference between a creamy pasta and an actual street corn experience.
  • If your sauce looks too thick after adding the cheese, don't panic—a splash of pasta water or milk will loosen it right up.
03 -
  • Keep your lime and cotija cheese separate and add them at strategic moments—lime at the sauce-building stage, cotija at the very end—and you'll get maximum impact from both.
  • If you're cooking for someone who loves the charred, slightly smoky corn taste from a street cart, add a tiny pinch of smoked sea salt right before serving.
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