Pin It The first time I made this Mexican Street Corn Pasta, my kitchen smelled like a summer street vendor's cart. That incredible combination of charred corn, lime, and spices filled every corner of the apartment. My roommate wandered in asking what I was making, and I honestly had to tell her to just trust me on this one.
Last summer I served this at a backyard dinner party and watched it disappear in minutes. My friend Sarah, who claims she doesn't like spicy food, went back for thirds. Something about how the cool crema balances with the heat just makes everyone keep reaching for another bowl.
Ingredients
- 340 g penne or rotini pasta: The ridges and spirals catch all that sauce, plus they feel substantial enough to stand up to the bold flavors
- 2 cups corn kernels: Fresh corn cut from the cob gives you the best char, but frozen works perfectly fine when corn isnt in season
- 2 tbsp butter: This is what helps your corn get those gorgeous golden brown spots that add so much depth
- 2 cloves garlic, minced: Dont skip this or add it early, garlic burns fast and bitter garlic will ruin the whole dish
- 120 ml sour cream: Greek yogurt works in a pinch but sour cream gives you that authentic tangy street corn flavor
- 60 ml mayonnaise: I know, I know, but this is the secret to that silky restaurant style sauce everyone loves
- 60 ml whole milk: Thins the sauce just enough without making it watery, stick with whole for the richest texture
- 1 tsp chili powder, ½ tsp smoked paprika, and ½ tsp ground cumin: This spice blend creates that classic Mexican street corn profile
- 1 tbsp fresh lime juice and 1 tsp lime zest: Both are crucial, the juice adds acid while the zest gives you bright aromatic lime flavor
- 80 g cotija cheese: This salty crumbly cheese is non negotiable, feta is an acceptable substitute if you absolutely cant find it
- 2 tbsp fresh cilantro: Use the tender stems too, they pack just as much flavor as the leaves
Instructions
- Get your pasta going first:
- Drop your pasta into generously salted boiling water, it should taste like the ocean. Before draining, scoop out about half a cup of that starchy water, you might need it later to loosen the sauce.
- Char the corn while the pasta cooks:
- Melt your butter in a large skillet over medium high heat until it foams. Toss in the corn and let it sit, dont stir too often, you want those dark brown spots forming. Add your garlic in the last minute so it turns fragrant without burning.
- Whisk together your sauce base:
- In a big bowl, combine the sour cream, mayonnaise, and milk until smooth. Add all your spices, lime juice, and zest, then season with salt and pepper. The sauce should look creamy and slightly thick, like a loose salad dressing.
- Bring everything together:
- Dump your hot pasta and charred corn right into the bowl with the sauce. Toss it well, adding that reserved pasta water if it looks too thick. Stir in half your cotija and cilantro while the pasta is still hot.
- Finish it like a street vendor:
- Serve it immediately topped with the remaining cheese, cilantro, and an extra dusting of chili powder. Set out lime wedges so everyone can squeeze over fresh juice right before eating.
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This recipe has become my go to for potlucks because it travels well and actually tastes good at room temperature. Last month I brought it to a taco Tuesday gathering and the host asked for the recipe before she even finished her first serving.
Making It Your Own
Sometimes I throw in diced jalapeños if Im craving extra heat, or swap in grilled chicken strips for protein. The sauce base is versatile enough that you can play with add ins without breaking the recipe.
Serving Suggestions
This pasta holds its own as a main course but also shines alongside grilled meats or as part of a taco spread. I love pairing it with something simple like roasted zucchini to let the bold flavors take center stage.
Make Ahead Strategy
The sauce actually gets better after a few hours in the fridge, so I often mix everything up in the afternoon. Just add an extra splash of milk or reserved pasta water when reheating, and dont add the fresh toppings until right before serving.
- Char your corn ahead of time and store it separately, it reheats beautifully in a skillet
- Wait to add the lime juice until just before serving to keep the flavors bright and fresh
- If transporting, pack the toppings in a small container and sprinkle them on right before eating
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Pin It Every time I make this, I'm transported back to that first bite when I realized street corn flavors could work so brilliantly with pasta. Hope it becomes a staple in your kitchen too.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Penne or rotini pasta works best because their shapes hold the creamy sauce well. The ridges and grooves capture the charred corn kernels and cotija cheese, ensuring every bite is flavorful.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this dish. Sauté it in butter until lightly charred and golden, which adds that essential grilled flavor reminiscent of authentic Mexican street corn.
- → What can I substitute for cotija cheese?
Feta cheese makes an excellent substitute for cotija, offering a similar crumbly texture and salty tang. You could also use grated Parmesan or queso fresco for a different but delicious variation.
- → How spicy is this pasta dish?
The base recipe has mild to medium heat from chili powder and smoked paprika. You can easily adjust the spice level by adding diced jalapeños, cayenne pepper, or extra Tajín when serving for more kick.
- → Can I make this dish ahead of time?
This pasta is best served warm but can be made ahead and refrigerated. The pasta will absorb more sauce as it sits, so you may need to add a splash of milk when reheating to restore the creamy consistency.
- → How do I get the best char on the corn?
Use a large skillet over medium-high heat with butter, and don't overcrowd the pan. Let the corn kernels sit undisturbed for 2-3 minutes before stirring to develop those golden charred spots that add depth and authentic street corn flavor.