Mexican Street Corn Pasta

My neighbor came back from a trip to Los Angeles with a small container of elote seasoning and insisted I try it on everything. I tossed some over popcorn, then roasted vegetables, and one night I had leftover pasta sitting in the fridge. The idea hit me while I was staring into the produce drawer at a bag of corn I'd forgotten about. What if I just made the whole elote experience cling to every twist of pasta? The kitchen smelled like a summer street fair within minutes.

I made this for a potluck once, and someone asked if I'd flown it in from a food truck. Another person scraped the bowl clean with a piece of bread and didn't apologize. That night I realized this dish doesn't need an occasion. It just needs people who appreciate the way butter and lime can completely transform something as ordinary as dried pasta and frozen corn.

Ingredients

• Short pasta (penne, rotini, or shells): The ridges and curves catch the creamy sauce beautifully, and they hold up to the corn without getting lost.
• Corn kernels: Fresh corn gives you the sweetest flavor, but frozen works perfectly and chars just as well in the skillet.
• Unsalted butter: This is what coaxes out the caramelization on the corn and carries the garlic and spices into every kernel.
• Garlic: Minced fine so it melts into the butter and perfumes the corn without burning.
• Chili powder, smoked paprika, cumin: These three create that warm, slightly smoky backbone that makes you think of open-air grills and paper cones of elote.
• Sour cream and mayonnaise: Together they make a sauce that's tangy, rich, and clings to pasta like a dream.
• Lime zest and juice: Brightness that cuts through the creaminess and makes every bite feel alive.
• Cotija cheese: Salty, crumbly, and utterly irreplaceable, though feta can step in if you're in a pinch.
• Fresh cilantro: Adds a grassy, fresh note that ties everything together.
• Tajín or extra chili powder: A final dusting that gives each serving a little visual pop and a hint of heat.

Instructions

Boil the pasta:

Cook your pasta in well-salted water until it still has a bit of chew, then scoop out half a cup of that starchy water before you drain. That cloudy liquid is pure gold for loosening the sauce later.

Char the corn:

Melt butter in a hot skillet and add the corn in a single layer if you can. Let it sit without stirring for a minute so it gets those brown, caramelized spots that taste like summer.

Add the aromatics:

Toss in the garlic, chili powder, smoked paprika, and cumin, stirring just until the garlic turns fragrant and everything smells toasty. Pull the skillet off the heat so nothing burns.

Make the sauce:

In a big bowl, whisk together sour cream, mayo, lime zest, lime juice, cotija, and cilantro. Taste it and adjust the salt and pepper until it makes you want to eat it with a spoon.

Combine everything:

Add the drained pasta and the corn mixture to the bowl, then toss it all together with tongs. If it looks tight, add splashes of that reserved pasta water until the sauce loosens and coats every piece.

Serve it hot:

Pile it into bowls, then shower each serving with more cotija, a pinch of chili powder or Tajín, cilantro leaves, and a wedge of lime on the side.

Save

One evening I served this to a friend who said she didn't like cilantro, and I panicked. But she cleaned her plate and asked for seconds. Sometimes the whole is greater than the sum of its parts, and this dish has a way of converting people who think they have firm opinions about ingredients.

How to Get the Best Char on Your Corn

If you have a grill or a grill pan, char the whole ears of corn first, then slice off the kernels. The smoky flavor goes deeper that way, and you'll get those dark, sweet spots that make people close their eyes when they taste it. If you're working with frozen or canned corn, just make sure your skillet is screaming hot and give the kernels space to breathe so they brown instead of steam.

What to Do with Leftovers

This pasta is one of those rare dishes that tastes fantastic cold. I've eaten it straight from the fridge for breakfast (no judgment) and stirred in a little extra lime juice to wake it up. You can also reheat it gently in a skillet with a splash of water or milk to bring the sauce back to life. It keeps for about three days, though I've never seen it last that long.

Ways to Make It Your Own

If you want more heat, dice up a jalapeño and toss it in with the corn, or drizzle hot sauce over your bowl at the end. Some people like to add black beans or shredded rotisserie chicken to make it heartier. I've also seen versions with diced red bell pepper or cherry tomatoes thrown in for color and sweetness.

• Try grilling lime halves cut-side down before squeezing them over the finished dish for a smoky citrus note.
• Swap cotija for queso fresco if you want something a little milder and creamier.
• Add a handful of baby spinach or arugula right at the end so it wilts into the warm pasta.

Save

This is the kind of dish that makes people lean back in their chairs and sigh happily, and that's all I ever want from a weeknight dinner. I hope it finds a spot in your rotation, because it's brought a lot of easy joy to mine.

Recipe Questions & Answers

→ Can frozen corn be used instead of fresh?

Yes, frozen corn works well and should be sautéed until lightly charred for the best flavor.

→ What pasta shapes are best for this dish?

Short pasta like penne, rotini, or shells hold the sauce nicely and are recommended.

→ How can I add more heat to the dish?

Incorporate diced jalapeño or a splash of hot sauce to bring up the spice level.

→ Is there a substitute for cotija cheese?

Feta cheese offers a similar salty and crumbly texture if cotija is unavailable.

→ Can this dish be served at room temperature?

Yes, it can be enjoyed warm or at room temperature, making it versatile for gatherings.