One-Pot Mexican Street Corn Pasta (Printable Page)

Creamy pasta with sweet corn, lime zest, cotija cheese, and subtle spice, cooked quickly in one pot.

# What You'll 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

# Step-by-Step Guide:

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 cook, stirring frequently, until pasta is nearly al dente and most water is absorbed, approximately 8 to 10 minutes.
03 - Incorporate corn, red bell pepper, green onions, garlic, and jalapeño; cook for 2 to 3 minutes until vegetables are just tender.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until fully combined.
05 - Fold in cotija cheese and season with salt as needed. Simmer for 1 to 2 minutes until cheese softens and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is nearly effortless.
  • The creamy, smoky sauce clings to every twist of pasta like a warm hug.
  • It's bright and satisfying enough to feel special on a regular weeknight.
02 -
  • Don't drain the pasta, the starchy cooking water is what helps the sauce come together.
  • Add the dairy off the heat or on low to prevent curdling, especially if your burner runs hot.
03 -
  • Use freshly crumbled cotija instead of pre-crumbled for better flavor and melt.
  • Char the corn in a dry skillet first if you want deeper smokiness.
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