Save to Pinterest I discovered this dish on a late summer evening when my neighbor brought over fresh corn from the farmers market, and I found myself staring at a half-empty jar of cotija cheese in my fridge. The combination felt inevitable once I started thinking about street food flavors—that perfect balance of creamy, tangy, and just enough heat. What began as improvisation became something I now make whenever I want to feel transported to a bustling market, without leaving my kitchen.
I made this for my coworker Sarah who mentioned she'd never had authentic Mexican street corn, and watching her taste that first forkful—the way her eyes widened at the combination of creamy and zesty—made me realize food like this is about more than flavor. It's about sharing a moment of discovery, especially when fresh lime juice hits your tongue and suddenly everything makes sense.
Ingredients
- Short pasta (penne, rotini, or shells), 340 g (12 oz): Use whatever shape you have; the ridges and curves catch the creamy sauce beautifully.
- Corn kernels, 2 cups: Fresh is glorious in summer, but frozen works just as well and honestly tastes fresher than most fresh corn in winter.
- Unsalted butter, 1 tbsp: The small amount matters because it lets the corn shine without drowning everything.
- Garlic, 2 cloves minced: Don't skip the mincing step—chunks of garlic will shock you mid-bite.
- Chili powder, 1/2 tsp: This builds warmth, not heat; it's the background singer that makes everything else sound better.
- Smoked paprika, 1/4 tsp: It whispers smokiness that feels like you grilled the corn yourself.
- Ground cumin, 1/4 tsp: Just enough to anchor everything in that Mexican street food territory.
- Sour cream, 120 ml (1/2 cup): The creamy foundation; make sure it's not the ultra-thin kind.
- Mayonnaise, 60 ml (1/4 cup): I know mayo seems suspicious, but it's the secret that makes the sauce silky without being heavy.
- Lime, 1 whole (zest and juice): The acid that wakes everything up; use fresh limes, not bottled juice.
- Cotija cheese, 60 g (1/2 cup) crumbled: The salty, crumbly texture is non-negotiable here, though feta works if you're in a pinch.
- Fresh cilantro, 2 tbsp chopped: Not everyone loves cilantro, but if you do, this is where it shines.
- Salt and pepper: Taste as you go; the cotija is salty, so go easy at first.
- Extra cotija, chili powder or Tajín, fresh cilantro, and lime wedges for finishing: These garnishes are what make people think you know what you're doing.
Instructions
- Boil the pasta into something tender:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Add your pasta and cook until it's al dente, which means it still has a tiny bit of resistance when you bite it. Reserve 1/2 cup of that starchy cooking water before you drain everything; you'll thank me later when you need to loosen the sauce.
- Char and season the corn:
- While the pasta cooks, melt butter in a large skillet over medium-high heat until it foams, then add the corn. Let it sit for a minute without stirring—this is where the magic happens, golden spots appearing on the kernels. After 4-5 minutes, add the minced garlic, chili powder, smoked paprika, and cumin, stirring constantly for about a minute until the whole kitchen smells like a street market.
- Mix the creamy sauce:
- In a large bowl, whisk together the sour cream, mayonnaise, lime zest and juice, crumbled cotija, and cilantro until you have something that looks like a cloud but tastes bright and alive. Season with salt and pepper, remembering that the cotija is already salty.
- Bring everything together:
- Add the hot pasta and the corn mixture to the sauce bowl and toss, using tongs or a wooden spoon to make sure every piece gets coated. If it looks too thick, add splashes of that reserved pasta water until it flows like a sauce should, not like glue.
- Serve with confidence:
- Divide into bowls or plates, then shower each serving with extra cotija, a sprinkle of chili powder or Tajín if you want that street food authenticity, fresh cilantro, and a lime wedge for squeezing at the table.
Save to Pinterest There was a Tuesday night when I doubled this recipe for a small gathering, and someone asked for seconds before finishing their first plate. That moment—when food stops being about hunger and becomes about connection—is when I knew this dish belonged in regular rotation in my kitchen.
Choosing Your Corn
Fresh corn in peak season is a completely different ingredient than frozen, but frozen is reliably good year-round and honestly more convenient. I've learned to stop feeling guilty about using frozen; it's picked at peak ripeness and locked in that sweetness. If you do find beautiful fresh corn at a farmers market, shuck it over a bowl to catch all the milky bits, and consider grilling it first—a few minutes per side turns the kernels into something almost caramelized.
The Sauce Strategy
The combination of sour cream and mayo might sound odd until you realize that mayo is just egg yolks and oil creating silkiness, while sour cream brings tang. Together they coat the pasta without turning into a heavy cream sauce, and the lime juice cuts through so nothing tastes rich or sluggish. I've tried making this with just sour cream, and it's fine, but it's missing that luxurious gloss that makes you want to keep eating.
Making It Your Own
This recipe is forgiving enough to bend to what you have and what you love. Diced jalapeño adds heat if you want it; hot sauce swirled in at the end works too. Some people add crispy bacon or cotija-browned chorizo for protein, which is absolutely valid. The base is solid enough that you can play around without breaking anything.
- Grill the corn first if you have time and a grill; those char marks are flavor you can't get any other way.
- Make the sauce while the pasta cooks so everything comes together hot and the flavors meld quickly.
- Taste before serving and adjust the lime juice and salt; those two things are your final controls for brightness and balance.
Save to Pinterest This dish has become my answer to the question of what to cook when I want something that tastes thoughtful but doesn't require thinking too hard. It's the kind of food that makes an ordinary weeknight feel a little brighter.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta shapes like penne, rotini, or shells hold the creamy sauce well and complement the sautéed corn texture effectively.
- → Can I use frozen or canned corn?
Yes, fresh, frozen, or canned corn kernels can all be used; fresh corn grilled for extra flavor adds a nice smoky note.
- → How can I add more heat to the dish?
Incorporate diced jalapeños or a splash of hot sauce, or garnish with extra chili powder or Tajín for a spicy kick.
- → What cheese substitutes can I use if cotija is unavailable?
Feta cheese makes a great alternative, providing a similar crumbly texture and tangy flavor.
- → Is this dish suitable for vegetarians?
Yes, it includes no meat and combines dairy and plant-based ingredients to provide a satisfying vegetarian option.
- → Can this dish be served cold or at room temperature?
It's best served warm but can also be enjoyed at room temperature without losing its vibrant flavors.