One-Pot Mexican Street Corn (Printable View)

A creamy pasta with sweet corn, cotija cheese, lime, and a hint of spice, ready in 30 minutes.

# Ingredient List:

→ 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

# How to Make:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 teaspoon of 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 of the water is absorbed, about 8 to 10 minutes.
03 - Stir in corn, diced red bell pepper, sliced green onions, minced garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Mix in sour cream, whole milk, unsalted butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Stir thoroughly to develop a creamy sauce.
05 - Fold in crumbled cotija cheese and season with additional salt if needed. Simmer for 1 to 2 minutes until the cheese melts slightly and the sauce thickens.
06 - Remove from heat. Garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is a dream and you can actually relax after dinner.
  • It tastes like summer street food but comes together faster than ordering takeout.
  • The creamy, tangy sauce clings to every twist of pasta, and each bite has that smoky-spicy-citrus balance that keeps you going back for more.
02 -
  • Don't drain the pasta water completely, that starchy liquid is what helps your sauce cling instead of sliding off.
  • Add the sour cream off the heat or on low, because high heat can make it separate and look curdled.
  • Taste before you add extra salt, the cotija and pasta water already bring plenty of saltiness to the party.
03 -
  • Char your corn in a dry skillet before adding it to the pot for an even smokier, more authentic street corn flavor.
  • Use freshly crumbled cotija instead of pre-crumbled, it melts better and tastes way more vibrant.
  • Zest your lime before you juice it, it's so much easier and you won't waste any of that fragrant oil.
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