One-Pot Mexican Street Corn Pasta (Printable)

Creamy fusilli with sweet corn, cotija cheese, lime, and smoky spices made 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

# Directions:

01 - Combine fusilli, water, and 1 tsp salt in a large pot or deep skillet. Bring to a boil over high heat.
02 - Lower heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water is absorbed, about 8 to 10 minutes.
03 - Incorporate corn, diced red bell pepper, sliced green onions, minced garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables soften.
04 - Stir in sour cream, whole milk, unsalted butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice, mixing thoroughly to form a smooth sauce.
05 - Fold in crumbled cotija cheese and adjust salt as needed. Simmer for 1 to 2 minutes until cheese slightly melts and sauce thickens.
06 - Remove from heat, garnish with chopped cilantro, additional cotija, and lime wedges. Serve warm.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor layering.
  • The lime and cotija cheese give it that authentic street corn magic without requiring a trip to specialty shops.
  • It's ready in 30 minutes, making it a weeknight lifesaver that doesn't taste rushed.
02 -
  • Don't drain all the pasta water at the beginning, that starchy liquid is what turns your cream into a proper sauce instead of just coating the noodles.
  • The lime zest matters more than you think, it's the difference between this tasting like a regular creamy pasta and something that actually tastes like street corn.
  • Cotija cheese has a specific salty, crumbly texture that can't really be replicated, so it's worth seeking out in the dairy section or a Latin market.
03 -
  • Toast your spices in the butter for just a few seconds before adding the cream, it deepens their flavor and makes the whole dish taste more intentional.
  • If your sauce seems too thick at the end, a little splash of milk will loosen it right back up, and if it's too thin, just let it simmer another minute and it'll catch up.
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