One-Pot Mexican Street Corn (View Print Version)

A creamy pasta featuring sweet corn, cotija cheese, lime zest, and a touch of spice for a quick, flavorful meal.

# What You'll Need:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 tsp salt

→ Vegetables

04 - 2 cups frozen or fresh sweet corn kernels
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 - Combine fusilli, water, and 1 teaspoon salt in a large pot or deep skillet. Bring to a vigorous boil over high heat.
02 - Reduce heat to medium and simmer, stirring frequently, until pasta is almost al dente and most liquid is absorbed, about 8 to 10 minutes.
03 - Incorporate corn, diced red bell pepper, green onions, garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables are tender.
04 - Stir in sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until fully combined and creamy.
05 - Fold in crumbled cotija cheese and season with additional salt as needed. Simmer gently for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve immediately warm.

# Expert Advice:

01 -
  • It comes together in a single pot while you pour a drink and catch your breath.
  • The lime and cotija cheese combination tastes like a street food adventure but requires zero special skills.
  • Weeknight dinners suddenly feel exciting instead of like an obligation.
02 -
  • Don't drain all your pasta water—that starchy liquid is what makes the sauce cling to everything instead of pooling at the bottom.
  • Cotija cheese is crumbly and salty on purpose, so if you use a different cheese, your whole balance tips and you'll need to adjust the seasoning.
03 -
  • Taste as you go instead of waiting until the end—seasoning is cumulative and you can't take it out once it's in.
  • If your sauce breaks or looks separated, stir in a splash of milk and lower the heat, and it'll come back together like magic.
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