One-Pot Mexican Street Corn Pasta (Printable)

Creamy pasta featuring sweet corn, lime, cotija, and smoky spices for a vibrant, quick meal.

# 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

# Method:

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, about 8 to 10 minutes.
03 - Stir in sweet corn, diced red bell pepper, green onions, garlic, and jalapeño if using. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Add sour cream, whole milk, unsalted butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Stir until sauce is creamy and well combined.
05 - Fold in crumbled cotija cheese and adjust seasoning with salt as 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 -
  • Only one pot to wash, which means less cleanup and more time to actually enjoy your meal.
  • The pasta absorbs all the seasoned cooking water, so every bite is packed with flavor instead of relying on a separate sauce.
  • It comes together in thirty minutes, making it perfect for nights when youre too tired to think but still want something that feels special.
02 -
  • Do not overcook the pasta in the first step or it will turn mushy when you add the creamy sauce later.
  • Save a little of the starchy pasta water before you add the dairy, just in case your sauce needs thinning out.
  • Add the lime juice at the end, not at the beginning, or the acidity can make the dairy look curdled.
03 -
  • Toast the corn in a dry skillet for a few minutes before adding it to the pot for a deeper, roasted flavor.
  • Use Mexican crema instead of sour cream if you can find it, the consistency is smoother and the flavor is a little richer.
  • Always zest your lime before you juice it, and use a microplane for the finest, most fragrant zest.
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