Creamy Street Corn Pasta Delight

This is that wildly cozy, tangy-creamy pasta I make when I want dinner to taste like a summer fair snuck into my kitchen. It’s elote (Mexican street corn) vibes tangled up with twirly noodles—limey, chili-kissed, a little smoky, and loaded with sweet charred corn that pops with every bite. It’s fast, unfussy, and the sauce hugs the pasta in that way that makes you keep “taste-testing” from the pan like a goblin. Please don’t ask how I know.

My little family is feral for this one. My husband hovers like a cartoon character following a smell cloud anytime I break out the corn and lime. One time, I tried to “save some for lunch tomorrow,” and he pulled a leftover heist at 10 p.m. standing in the glow of the fridge, cold fork in hand, zero remorse. It’s become our low-effort crowd-pleaser—especially when friends drop by and I need something fast that still feels fun and a tiny bit extra.

How to Make It

Grab a big pot, salt the water like the ocean, and toss in about 12 ounces of short pasta—rigatoni, shells, whatever you’ve got. Keep a mug nearby to snag some starchy water later. Don’t forget (I always forget).

While that’s bubbling, heat a big skillet on medium-high with a slick of oil. Add 3 cups of corn—fresh off the cob if you’re feeling fancy, frozen straight from the bag if you’re me on a Tuesday. Let it sit so it actually chars. A little blister, a little brown. Salt, pepper, and if you like heat, a chopped jalapeño goes in here and makes the kitchen smell like something good is about to happen.

Drop the heat to medium, add 2 tablespoons butter, then a couple cloves of minced garlic. Stir till the garlic smells awesome but not burnt—like 30 seconds. Sprinkle in 1 teaspoon chili powder and 1/2 teaspoon smoked paprika. If you like spicy, a pinch of cayenne is your moment.

Now the creamy part: stir in 3/4 cup sour cream (or Mexican crema) and 2 tablespoons mayo. It’ll look a little thick and suspicious at first—trust it. Splash in about 1/2 cup reserved pasta water and suddenly it’s glossy and silky. Zest a lime right into the pan because the zest is the secret. Then squeeze in the juice.

Toss in the drained pasta, shower it with 1/2 cup crumbled cotija and a handful of chopped cilantro. Taste. A big pinch of salt and a crack of pepper usually make it sing. If it feels too thick, splash more pasta water. If it feels too quiet, more lime. Finish with Tajín on top if you’ve got it. It’s a vibe.

✔Ingredient Notes

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– Pasta (12 oz short pasta): Shells or rigatoni grab the sauce like champs. Spaghetti works, but it’s not the same cozy bite.
– Corn (about 3 cups): Fresh is peak, frozen is dependable. Don’t crowd the pan or you’ll steam it—give it room to char.
– Sour Cream or Crema (3/4 cup): The tang! If you use Greek yogurt, keep the heat low so it doesn’t get weird and grainy.
– Mayo (2 tbsp): Tiny bit, big silkiness. You won’t taste “mayo,” I promise—it just rounds it out.
– Garlic (2 cloves): Burnt garlic is heartbreak. Add it after the butter and keep the heat friendly.
– Chili Powder + Smoked Paprika: Brings that elote energy. Chipotle powder is great too—smokier, a little moody.
– Lime (zest + juice): Zest is non-negotiable. It’s the bright top note that makes the whole thing pop.
– Cotija (1/2 cup): Salty, crumbly finishing cheese. Feta is the swap if that’s what’s in the fridge.
– Cilantro + Jalapeño: Freshness and heat. If cilantro tastes soapy to you, scallions are your friend.
– Butter + Olive Oil: Butter for flavor, oil for the char. Using just one is fine; I like the tag-team.

✔Recipe Steps

1. Boil 12 oz short pasta in very salty water until al dente; reserve 1 cup pasta water and drain.
2. Heat 1 tbsp olive oil in a large skillet over medium-high; add 3 cups corn (and 1 diced jalapeño if using) and char 4–6 minutes, seasoning with salt and pepper.
3. Lower heat to medium; add 2 tbsp butter and 2 minced garlic cloves, cooking 30 seconds until fragrant.
4. Sprinkle in 1 tsp chili powder and 1/2 tsp smoked paprika; stir, then add 3/4 cup sour cream (or crema) and 2 tbsp mayo.
5. Pour in 1/2 cup reserved pasta water and the zest + juice of 1 lime; stir until creamy and smooth.
6. Toss in pasta, 1/2 cup crumbled cotija, and 1/4 cup chopped cilantro; season to taste and finish with Tajín or extra lime if you like.

What to Serve It With

– Crispy chicken cutlets, grilled shrimp, or pan-seared salmon.
– A crunchy chopped salad with romaine, cucumbers, and a limey vinaigrette.
– Quick beans (black or pinto) with cumin and garlic.
– Garlic bread, because carbs on carbs is a lifestyle I support.
– A tart margarita or a cold Mexican lager with a salted rim.

✔Tips & Mistakes

– Don’t stir the corn too much—let it sit so it blisters instead of steaming.
– Keep the heat medium when dairy is in the pan; boiling can make it split.
– Salt at the end too; cotija is salty and can sneak up on you.
– Save more pasta water than you think you need. Sauce insurance.
– If it gets too thick, loosen with warm pasta water, not cold water.
– Too tangy? A tiny squeeze of honey balances the lime without turning it sweet.

✔Storage Tips

Leftovers go in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of water or milk to bring the creaminess back. Microwave works in a pinch—cover it so it doesn’t dry out. Cold straight from the fridge? Low-key fantastic, like a zesty pasta salad. Breakfast version with a fried egg and hot sauce is… wow.

✔Variations and Substitutions

– Swap sour cream with Greek yogurt; thin with a spoon of milk and keep the heat low.
– Use feta or even Parmesan if cotija is MIA. Different, still great.
– Add protein: chorizo, rotisserie chicken, or grilled shrimp fold right in.
– Go smokier: stir in a teaspoon of adobo from chipotle peppers.
– Dairy-free: use a cashew cream and a sprinkle of dairy-free “feta.”
– Gluten-free: any GF short pasta—just rinse lightly and sauce immediately.
– Veg boost: toss in sautéed zucchini or bell peppers with the corn.
– Balance game: a tiny drizzle of honey offsets extra-limey moments; Tajín on top keeps things bright.

Frequently Asked Questions

Creamy Street Corn Pasta Delight

All the flavors of Mexican street corn meet a silky, tangy sauce tossed with tender pasta—creamy, zesty, and loaded with charred corn, cotija, and fresh herbs.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce short pasta (shells, rotini, or cavatappi)
• ▢ 3 cup corn kernels fresh or frozen, thawed
• ▢ 2 tablespoon unsalted butter
• ▢ 1 tablespoon olive oil
• ▢ 3 clove garlic, minced
• ▢ 1 pepper jalapeño, seeded and finely chopped
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup mayonnaise
• ▢ 0.25 cup heavy cream
• ▢ 2 tablespoon lime juice fresh
• ▢ 0.75 cup cotija cheese, crumbled plus more for serving
• ▢ 0.25 cup cilantro, chopped
• ▢ 0.25 cup green onions, thinly sliced
• ▢ 1 teaspoon chili powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.5 teaspoon ground cumin
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 cup reserved pasta water as needed to loosen the sauce

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
• While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred at the edges, 5 to 7 minutes.
• Reduce heat to medium. Stir in the jalapeño and garlic; cook until fragrant, about 1 minute. Season with a pinch of salt and pepper.
• In a large bowl, whisk together sour cream, mayonnaise, heavy cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
• Add the hot drained pasta and charred corn mixture to the bowl. Toss to coat, drizzling in reserved pasta water a little at a time until the sauce is glossy and clings to the pasta.
• Fold in 0.5 cup of the cotija, along with the cilantro and green onions. Taste and adjust lime, salt, and pepper as needed.
• Serve warm, topped with the remaining cotija and extra cilantro. Add a sprinkle of chili powder if desired.

Notes

Use fresh summer corn for best char and sweetness; frozen works well when thawed and patted dry. For extra heat, keep some jalapeño seeds or add a pinch of cayenne. This dish is vegetarian and great warm or at room temperature.