One-Pot Mexican Street Corn Pasta (Print)

A creamy and vibrant pasta with sweet corn, cotija cheese, and zesty lime, cooked all in one pot.

# Components:

→ 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

# Directions:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 tsp salt. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until the pasta is nearly al dente and most of the water is absorbed, about 8 to 10 minutes.
03 - Stir in sweet corn, diced red bell pepper, green onions, minced garlic, and chopped jalapeño. Cook for 2 to 3 minutes until vegetables are tender.
04 - Mix in sour cream, whole milk, unsalted butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until a creamy sauce forms.
05 - Fold in crumbled cotija cheese and season with additional salt if necessary. Simmer for 1 to 2 minutes until cheese softens and sauce thickens.
06 - Remove from heat and garnish with chopped fresh cilantro, extra cotija cheese, and lime wedges. Serve warm.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time doing literally anything else.
  • The lime and cotija transform ordinary pasta into something that tastes like a real celebration, not just dinner.
  • It's ready in 30 minutes, making weeknight cooking feel less like a chore and more like a small victory.
02 -
  • Don't walk away while the pasta cooks—stir it often so it doesn't stick to the bottom and the sauce develops evenly.
  • If your sauce looks too thick, a splash of milk fixes it; too thin, and a minute more simmering tightens it up perfectly.
  • Taste before you serve because lime and salt are personal—what tastes right to me might need adjusting in your kitchen.
03 -
  • Keep the heat at medium once the vegetables go in—high heat will break the cream sauce and leave you with scrambled-looking clumps.
  • Crumble your cotija by hand just before you need it rather than buying pre-crumbled, because the fresher pieces hold their shape better and taste more alive.
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