One-Pot Mexican Street Corn Pasta (Printable)

A vibrant pasta featuring sweet corn, lime, cotija cheese, and smoky spices for a creamy, flavorful dish.

# What You Need:

→ Pasta

01 - 12 ounces fusilli pasta
02 - 4 cups water
03 - 1 teaspoon salt

→ Vegetables

04 - 2 cups frozen or fresh sweet corn kernels
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 - ½ cup sour cream or Mexican crema
10 - ⅓ cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tablespoons unsalted butter

→ Seasonings

13 - 1 teaspoon smoked paprika
14 - ½ teaspoon chili powder
15 - ¼ teaspoon 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

# Step-by-Step Guide:

01 - Combine fusilli, water, and 1 teaspoon salt in a large pot or deep skillet. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water has evaporated, approximately 8 to 10 minutes.
03 - Add corn, diced red bell pepper, green onions, minced garlic, and chopped jalapeño. Sauté for 2 to 3 minutes until vegetables are tender.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until combined, forming a creamy sauce.
05 - Fold in crumbled cotija cheese and season with additional salt if needed. Simmer for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat. Garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent and you can sit down faster
  • The cotija melts just enough to coat every twist of pasta with salty, tangy creaminess
  • You get that charred street corn vibe without ever turning on the grill
  • It tastes like a treat but uses pantry staples you probably already have
02 -
  • Stir the pasta frequently while it cooks or it will clump together and stick to the bottom of the pot
  • Don't skip the lime zest because it carries so much more flavor than the juice alone
  • Add the sour cream off high heat or it can break and turn grainy instead of silky
03 -
  • Use a deep skillet instead of a tall pot so the pasta cooks more evenly and the liquid reduces faster
  • Crumble the cotija with your fingers instead of a knife so you get those perfect, irregular chunks
  • Taste the sauce before adding salt because cotija is already quite salty and you might not need any more
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