One-Pot Mexican Street Corn Pasta

Last spring, I was craving the smoky, tangy flavors of elote from a food truck I used to visit, but it was pouring rain and I had a box of fusilli staring at me. I tossed everything into one pot, let the pasta absorb the cooking liquid, and ended up with something that tasted like summer in a bowl. The creaminess clung to every twist of pasta, and the lime brought it all to life. Now it's my go-to when I want something bold without dragging out every pan in the kitchen.

I made this for a friend who swore she didnt like corn, and she went back for seconds without saying a word. The cotija melted just enough to coat everything in this salty, creamy layer, and the charred bits of bell pepper added little pockets of sweetness. We ate it straight from the pot with lime wedges and extra cilantro, and she finally admitted that maybe corn wasnt the problem, it was just how shed been eating it.

Ingredients

• Fusilli pasta: The spirals catch all the creamy sauce and little corn kernels, making every forkful satisfying. If you only have penne or rigatoni, those work too.
• Sweet corn kernels: Frozen corn is my secret weapon because it stays sweet and cooks fast. Fresh corn is lovely if you have it, but dont stress about cutting it off the cob.
• Red bell pepper: Adds a pop of color and a gentle sweetness that balances the tang of lime. I dice it small so it blends in without overpowering.
• Green onions: These give a mild onion flavor without the bite of raw yellow onion. I slice them thin and toss in both the white and green parts.
• Garlic: Two cloves are just enough to make the kitchen smell amazing without making the dish taste too sharp. Mince them fine so they melt into the sauce.
• Jalapeno: I seed mine because I like the flavor without my mouth catching fire. Leave the seeds in if you want more heat, or skip it entirely for a milder version.
• Sour cream and milk: These create the creamy base that coats the pasta. Whole milk makes it richer, but I have used two percent in a pinch and it still worked.
• Cotija cheese: Salty, crumbly, and essential. It does not melt like cheddar, it softens just enough to add body to the sauce. If you cant find it, feta is a decent stand in.
• Butter: A little bit goes a long way in adding richness and helping the sauce come together smoothly.
• Smoked paprika and chili powder: These bring the smoky, earthy warmth that reminds me of grilled street corn. Dont skip the smoked paprika, it makes a difference.
• Lime zest and juice: The zest adds bright, floral notes, and the juice cuts through the creaminess with just the right amount of tang. Always zest before you juice.
• Cilantro: Fresh and grassy, it wakes up the whole dish. I know some people hate it, so if youre one of them, try a little parsley instead.

Instructions

Boil the pasta in the pot:

Add fusilli, water, and salt to a large pot and bring it to a rolling boil over high heat. Once it is bubbling, turn the heat down to medium and stir every couple of minutes so nothing sticks to the bottom.

Cook until almost done:

Let the pasta simmer until it is just shy of al dente and most of the water has been absorbed, about eight to ten minutes. You want a little starchy liquid left in the pot because it will help the sauce cling.

Add the vegetables:

Toss in the corn, bell pepper, green onions, garlic, and jalapeno if youre using it. Stir everything together and cook for two to three minutes until the veggies are tender and fragrant.

Stir in the creamy base:

Add the sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix it all together until you have a smooth, creamy sauce coating the pasta and vegetables.

Fold in the cotija:

Sprinkle in the crumbled cotija and gently fold it through the pasta. Let it simmer for one to two minutes until the cheese softens slightly and the sauce thickens up.

Garnish and serve:

Take the pot off the heat and top everything with fresh cilantro, extra cotija, and lime wedges on the side. Serve it warm, straight from the pot if you want.

Save

One evening, I made this for my neighbor who had just moved in and did not know anyone yet. We sat on my back steps with bowls in our laps, and she told me it reminded her of the street vendors near her grandmothers house in Oaxaca. She said the cotija tasted like home, and I realized food does not just fill you up, it fills in the gaps between people.

How to Make It Even Creamier

If you want the sauce to feel more indulgent, stir in an extra tablespoon of butter or a splash more sour cream at the very end. I have also added a spoonful of cream cheese before, and it made the texture almost velvety. Just be careful not to add too much liquid, or the sauce will get runny instead of clinging to the pasta.

Ways to Add More Protein

I have folded in a can of rinsed black beans right after adding the vegetables, and it turned the dish into something even heartier. Grilled chicken cut into bite sized pieces works beautifully too, especially if you season it with the same spices. For a vegetarian boost, try adding roasted chickpeas or even crumbled tempeh for a little extra texture.

Storing and Reheating Leftovers

This pasta keeps well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or a spoonful of sour cream to bring the sauce back to life, because it tends to thicken up overnight. I usually warm it gently on the stove over low heat, stirring often, but the microwave works in a pinch.

• If the sauce looks too thick, thin it with a little pasta water or milk while reheating.
• Taste and adjust the lime and salt after reheating, since flavors can mellow in the fridge.
• Garnish with fresh cilantro and cotija again to make it feel like a fresh meal.

Save

This dish has become my answer to long days and empty fridges, because it feels like a celebration even when it is just a Wednesday. I hope it brings a little bit of that smoky, tangy, creamy joy to your table too.

Kitchen Guide

→ Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully and adds a slightly sweeter crunch. Simply cut kernels from the cob for best flavor.

→ How spicy is the dish with jalapeño?

The jalapeño adds a mild to moderate heat that complements the flavors without overpowering. Adjust or omit it to suit your spice preference.

→ What can I substitute for cotija cheese?

Feta or queso fresco make good alternatives, providing similar crumbly texture and tangy taste.

→ Is this suitable for a vegetarian diet?

Yes, the dish contains no meat and uses dairy ingredients, fitting well within vegetarian preferences.

→ Can this be made vegan?

Replace dairy milk and sour cream with plant-based alternatives and use a vegan cheese substitute to enjoy a vegan-friendly version.

→ What side pairs well with this pasta?

A crisp, citrusy white wine like Sauvignon Blanc or a fresh green salad complements the bold flavors nicely.