One-Pot Mexican Street Corn (Printable version)

A creamy pasta with sweet corn, cotija cheese, lime, and smoky spices made in one pot.

# What You 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 - ½ cup sour cream or Mexican crema
10 - ⅓ cup whole milk
11 - 1 cup cotija cheese, crumbled
12 - 2 tbsp unsalted butter

→ Seasonings

13 - 1 tsp smoked paprika
14 - ½ tsp chili powder
15 - ¼ 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 It:

01 - Combine fusilli, water, and 1 tsp salt in a large pot or deep skillet and bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is nearly al dente and most water is absorbed, approximately 8 to 10 minutes.
03 - Incorporate corn, red bell pepper, green onions, garlic, and jalapeño; cook for 2 to 3 minutes until vegetables are tender.
04 - Stir in sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until combined and creamy.
05 - Fold in cotija cheese and adjust salt as needed; simmer for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat and garnish with cilantro, additional cotija, and lime wedges. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you skip the pile of dishes and still get creamy, restaurant-level flavor.
  • The lime and cotija bring that bright, salty punch that makes you want to scrape the bowl clean.
  • It comes together in half an hour, which means you can start it after work and still eat before eight.
  • The smoky paprika and charred corn give it a summer-cookout vibe even in the middle of winter.
02 -
  • Don't walk away while the pasta boils, it can stick to the bottom if you're not stirring every couple of minutes.
  • Add the sour cream off high heat or it might curdle and turn grainy instead of creamy.
  • If the sauce looks too thick after you add the cheese, splash in a little more milk or pasta water to loosen it up.
03 -
  • Use the starchy pasta water to adjust the sauce, it's already salty and helps everything cling together.
  • Taste as you go, the saltiness of cotija varies by brand, so you might not need extra salt at all.
  • If you love heat, roast the jalapeño over a flame first to add a charred, smoky kick.
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