One-Pot Mexican Street Corn (Printable Version)

A creamy pasta with sweet corn, cotija cheese, lime, and spices that comes together effortlessly in one pot.

# What You Need:

→ 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

# Step-by-Step Directions:

01 - Combine fusilli, water, and 1 teaspoon of salt in a large pot or deep skillet. Bring to a rolling boil over high heat.
02 - Reduce heat to medium and stir frequently while cooking until pasta is almost al dente and most water is absorbed, approximately 8 to 10 minutes.
03 - Add sweet corn, diced red bell pepper, sliced green onions, minced garlic, and optional jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Stir in sour cream, whole milk, unsalted butter, smoked paprika, chili powder, ground black pepper, lime zest, and lime juice. Mix thoroughly to form a creamy sauce.
05 - Fold in crumbled cotija cheese, adjust salt as needed, and simmer for 1 to 2 minutes until cheese softens and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve immediately warm.

# Expert Advice:

01 -
  • It's a one-pot miracle that tastes like you spent way more time than you actually did.
  • The creamy lime-kissed sauce with cotija cheese hits that perfect balance between comforting and bright.
  • Somehow it feels like street food and weeknight dinner at the same time.
02 -
  • Don't let the sour cream boil—if your heat is too high, it can separate and look broken, though it'll still taste fine.
  • Lime juice is essential here; it's what lifts the entire dish from heavy comfort food into something bright and memorable.
  • Taste as you go because cotija cheese is already salty, and you might need less salt than you think.
03 -
  • Make sure to taste the pasta before it fully softens—one-pot cooking means it continues cooking slightly in the residual heat, so stopping when it's still just barely firm saves you from mushy results.
  • Prepare all your ingredients before you start cooking because once you begin, things move quickly and you don't want to be chopping garlic while your pasta is boiling over.
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