Save There's something about corn that makes you feel like summer is on a plate, even in the middle of winter. I stumbled onto this dish when a friend mentioned elote—that incredible Mexican street corn—and I thought, why not turn it into pasta? The first time I made it, I charred the corn a bit too aggressively out of pure impatience, but that char was actually the secret. Now I can't make it any other way.
I made this for my family on a Tuesday night when everyone was tired and hungry, and somehow a bowl of creamy corn pasta became the thing we all talked about for weeks. My sister asked for the recipe before she even finished eating, which never happens. That's when I knew it was special.
Ingredients
- 340 g short pasta (penne, rotini, or shells): Short shapes hold the creamy sauce better than long pasta and give you those pockets of corn and cheese in every bite.
- 2 cups corn kernels: Fresh is beautiful if you have it, but frozen works just as well and sometimes tastes sweeter. Canned is fine too, just drain it well.
- 1 tbsp unsalted butter: This is where the magic starts, toasted with the corn until golden.
- 2 cloves garlic, minced: Don't skip this, even though the amount seems small. It anchors all the flavors.
- 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp ground cumin: These three spices together create that unmistakable elote warmth without overwhelming heat.
- 120 ml sour cream and 60 ml mayonnaise: The base of your sauce. Sour cream gives tang, mayo gives richness. They need each other.
- Zest and juice of 1 lime: The lime is non-negotiable. It's what makes this taste alive instead of just creamy.
- 60 g cotija cheese, crumbled: Cotija is salty and crumbly, nothing like mozzarella. It doesn't melt, it flavors. If you can't find it, feta works in a pinch.
- 2 tbsp fresh cilantro: Chop it fine so it distributes evenly through the sauce.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil. Add your pasta and stir a few times to keep it from sticking. Cook until just al dente, a minute or two before the package says. Remember to salt the water generously, like you're seasoning soup.
- Char the corn:
- While pasta cooks, melt butter in a large skillet over medium-high heat until it stops foaming. Add corn and let it sit undisturbed for a moment, then stir. You want golden spots and a slight char, which takes about 4 to 5 minutes. The corn should smell a little toasted and sweet.
- Wake up the spices:
- Once corn is charred, add minced garlic and watch for the aroma to fill your kitchen. Add chili powder, paprika, and cumin, stirring constantly for just 1 minute so they bloom without burning. Take the skillet off heat right after.
- Make the sauce:
- In a large bowl, whisk sour cream and mayo until smooth. Add lime zest, lime juice, crumbled cotija, and cilantro. Taste and season with salt and pepper, remembering that cotija is already salty, so go easy.
- Bring it together:
- Drain pasta, reserving at least 1/2 cup of the starchy cooking water. Add warm pasta and charred corn mixture to the sauce bowl and toss gently but thoroughly. If the sauce feels too thick, add pasta water a splash at a time until it coats everything silkily.
- Finish and serve:
- Transfer to a serving bowl or directly to plates. Top generously with extra cotija, a pinch of chili powder or Tajín, fresh cilantro, and lime wedges on the side so people can squeeze their own brightness into each bite.
Save This dish taught me that sometimes the best meals come from just mashing two things you love together and seeing what happens. It reminded me why I cook in the first place.
Why Fresh Corn Makes a Difference
In summer, if you can get your hands on fresh corn, take it. You'll notice the sweetness immediately, and the kernels hold their texture better than frozen. But I'm not going to judge you for using frozen corn in January. This dish is forgiving enough to work with whatever you have on hand, and that's part of why it's become a regular in my rotation.
Customizing Your Bowl
The baseline is perfect, but this pasta is also a canvas. If you like heat, dice a jalapeño and add it with the garlic, or drizzle hot sauce over the top. If you want a lighter version, swap half the mayo for Greek yogurt. Some people add crispy bacon crumbles or roasted red peppers, and honestly, they're not wrong.
Storage and Reheating
This pasta keeps in the fridge for up to three days in an airtight container, though it's best eaten the day you make it. Reheat gently in a skillet over low heat with a splash of milk or pasta water so it doesn't dry out. It's also surprisingly good at room temperature if you're thinking about lunch the next day.
- Save extra cotija cheese to sprinkle on top when reheating.
- A squeeze of fresh lime before eating again brings back all that brightness.
- If it sits overnight, the flavors meld and deepen, which some people actually prefer.
Save This pasta reminds me that the best recipes aren't always the complicated ones. Sometimes it's just about honoring what you love about a dish and having the courage to reinvent it.
Recipe FAQs
- → Can I use frozen corn for this dish?
Yes, frozen corn works well and can be sautéed directly, providing convenient and flavorful results.
- → What pasta shapes work best?
Short pastas like penne, rotini, or shells hold the sauce nicely and complement the texture of the corn mixture.
- → How can I add heat to the dish?
Incorporate diced jalapeños or a dash of hot sauce for a spicier flavor profile without overpowering the other ingredients.
- → Is there a suitable cheese substitute for cotija?
Feta cheese can be used as a substitute, offering a similar crumbly texture and tangy taste.
- → Can I prepare this dish ahead of time?
It’s best served warm but can be enjoyed at room temperature. Refrigerate leftovers and reheat gently before serving.