Mexican Street Corn Pasta Recipe
Make Mexican Street Corn Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Main
Sauce & Creamy Dressing
Cheese & Seasoning
Aromatics & Mix-ins
Garnish & Finish
Method
Pasta & Corn
- 1
Cook the pasta
Bring a large pot of salted water (about 1 tbsp salt per 4-6 quarts) to a rolling boil. Add 12 oz pasta and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Char the corn
While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tbs unsalted butter and 1 tbs olive oil. Add 3 cups corn kernels in a single layer. Let cook undisturbed 2–3 minutes to get a good char, then stir/flip and continue cooking until browned in spots, about 4–6 minutes total. If using frozen corn, cook a couple minutes longer until any excess moisture evaporates and the corn chars. Transfer charred corn to a bowl and set aside.
Sauce & Dressing
- 3
Make the creamy dressing
In a medium bowl combine 1 cup mayonnaise, 1 cup sour cream (or crema), 3 tbs fresh lime juice, 1 tbs lime zest, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Whisk until smooth and taste; adjust salt, lime, or chili to balance creaminess, tang, and heat.
- 4
Combine & Finish
- 5
Bring components together
Return the drained warm pasta to the large pot or a large mixing bowl. Add the charred corn and pour the creamy dressing over the pasta. Add 1 cup crumbled cotija cheese and gently toss to combine. If the mixture feels thick, add reserved pasta water 2–3 tbs at a time until you reach a silky consistency that coats the pasta (use up to the reserved 1 cup as needed).
- 6
Adjust seasoning
Taste and adjust: add more salt, lime juice, or chili powder as desired. If you want more smoky flavor, stir in an extra 1/2 tsp smoked paprika.
- 7
Serve
Transfer pasta to a serving bowl or platter. Sprinkle with the remaining cotija (or parmesan), a light dusting of chili powder or Tajín (about 1/2 tsp), and the reserved chopped cilantro. Drizzle a little olive oil (optional) and serve with lime wedges on the side for squeezing.