Save The first time I made this, I was sitting on my kitchen counter at midnight, scrolling through pictures of street vendors in Mexico City, hungry and a little homesick for a place I'd never actually been. I had pasta in the pantry, corn in the freezer, and a half-empty container of sour cream that was begging to become something memorable. What started as a late-night experiment turned into the kind of dish that makes you close your eyes mid-bite and just smile.
I made this for my neighbor Maria one evening when she brought over fresh corn from the farmers market, and she took one bite and immediately started texting her daughter the recipe. Watching someone genuinely light up over something you've made is its own kind of magic, and this pasta seems to have that effect on people.
Ingredients
- Short pasta (penne, rotini, or shells): 340 g (12 oz) Choose a shape with ridges or curves to catch the creamy sauce and hold onto those charred corn kernels.
- Corn kernels: 2 cups (fresh, frozen, or canned; about 3 ears if fresh) Frozen corn actually works beautifully here because it releases moisture as it cooks, creating a subtle creaminess in the pan.
- Unsalted butter: 1 tbsp This is your foundation for caramelizing the corn and building depth.
- Garlic, minced: 2 cloves Fresh garlic makes all the difference; the heat from the pan will turn it golden and mellow.
- Chili powder: 1/2 tsp The warmth without the burn, building layers of flavor.
- Smoked paprika: 1/4 tsp This is where the street corn magic lives, giving you that subtle smoky depth.
- Ground cumin: 1/4 tsp It ties everything together and whispers of something exotic without shouting.
- Sour cream: 120 ml (1/2 cup) The backbone of your sauce, tangy and rich.
- Mayonnaise: 60 ml (1/4 cup) Trust this—it adds silkiness and helps emulsify everything into something luscious.
- Lime, zest and juice: 1 whole lime The zest adds brightness and the juice cuts through the richness with a sharp, clean finish.
- Cotija cheese, crumbled: 60 g (1/2 cup) plus extra for serving This crumbly, salty cheese doesn't melt; it stays there and pops on your tongue with every bite.
- Fresh cilantro, chopped: 2 tbsp This is not optional; it's the final voice in the choir.
- Salt and pepper: To taste Season thoughtfully because the cheese is already salty.
Instructions
- Get your water boiling and your pasta going:
- Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Add your pasta and cook according to the package directions until al dente—that moment where it still has a tiny bite to it. Before you drain it, scoop out about half a cup of that starchy pasta water; you'll thank yourself later.
- Char the corn until it turns golden:
- While the pasta cooks, melt butter in a large skillet over medium-high heat and watch it foam. Add the corn and let it sit without stirring for a minute or two—this is when the magic happens, when the kernels turn golden and blistered at the edges. Once it's caught some color, stir it around and keep going for about 4–5 minutes total until you can smell something warm and slightly sweet rising from the pan.
- Wake up the spices:
- Add your minced garlic, chili powder, smoked paprika, and cumin all at once, and stir constantly for about 1 minute. You'll smell it immediately—that's your cue that it's perfect. Remove from heat and let it cool for just a moment.
- Build the creamy sauce:
- In a large bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, crumbled cotija, and fresh cilantro. The mixture should be smooth and luxurious. Season with salt and pepper, but go easy on the salt since the cheese is already doing some of that work.
- Bring everything together:
- Add your drained pasta and the corn mixture to the bowl with the sauce and toss everything until it's evenly coated and glistening. If it feels too thick, add a splash or two of that reserved pasta water until it reaches that creamy, flowing consistency you're after.
- Finish and serve:
- Transfer to plates or a serving bowl and top with extra crumbled cotija, a sprinkle of chili powder or Tajín if you have it, fresh cilantro leaves, and lime wedges on the side. Serve while it's still warm, when everything is at its most vibrant.
Pin it My friend Josh once said this tasted like summer on a plate, and I think about that every time I make it. There's something about the combination of bright lime, smoky spices, and that creamy sauce that just hits differently, whether you're eating it on a warm evening or when you need a little brightness in the middle of winter.
The Story Behind This Dish
Street corn has always been one of those foods that feels like an event—people gathering around, charred corn dripping with crema and cotija, the smell of lime and chili powder in the air. I wanted to capture that feeling in a way that felt approachable and could happen on a weeknight without requiring a street vendor or perfect summer corn. Turning it into pasta felt like the natural answer, a way to make it filling enough for dinner while keeping all those flavors that made street corn so memorable in the first place.
Corn: The Star Ingredient
There's something magical about corn when you know how to treat it. Fresh corn is wonderful, but frozen corn has a secret advantage—it's picked and frozen at peak ripeness, so it's often sweeter and fresher than what you'd find in the grocery store in winter. Canned corn works too, though it tends to be softer and less sweet; if you go that route, drain it well and maybe add an extra quarter teaspoon of smoked paprika to deepen the flavor. The key is to not be afraid of the heat when you're cooking it; let it sit undisturbed in that hot butter for a moment so it develops color and caramelized edges.
Making It Your Own
This recipe is flexible in the best way. If cotija is hard to find, feta works beautifully and brings a different but equally delicious tang. Queso fresco is another option if you spot it. For more heat, dice up a fresh jalapeño and add it when you're sautéing the corn, or stir in a teaspoon of hot sauce into the sauce itself. If cilantro isn't your thing, fresh parsley or even chives will add brightness without changing the core identity of the dish. Some people add a splash of heavy cream to make it even richer, and that's never a bad call either.
- Grill fresh corn before cutting the kernels off if you have the time and the equipment; the extra smokiness is absolutely worth it.
- This dish is best served warm, but it's genuinely good at room temperature too, which makes it ideal for meal prep or bringing to a potluck.
- Leftover pasta can be stored in the fridge for up to three days, though the sauce will thicken as it sits; just loosen it with a splash of water or milk when you reheat it.
Pin it This is the kind of dish that reminds you why you love cooking in the first place—it's simple, colorful, and fills the kitchen with a smell that makes people ask what you're making before they even walk in. Make it and watch people's faces light up.
Frequently Asked Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be sautéed directly after thawing. It maintains sweetness and texture similar to fresh.
- → What pasta types are best for this dish?
Short pasta shapes like penne, rotini, or shells hold the creamy sauce effectively and blend nicely with the corn mixture.
- → How can I add extra heat?
Incorporate diced jalapeños, hot sauce, or increase chili powder to suit your preferred spice level.
- → Is there a suitable cheese substitute for cotija?
Feta cheese is an excellent alternative, providing a similar salty and crumbly texture.
- → Can this dish be prepared gluten-free?
Absolutely. Using gluten-free short pasta ensures the dish remains safe for gluten-sensitive diets without sacrificing flavor.