Creamy Mexican Street Corn Pasta Recipe
Creamy Mexican Street Corn Pasta is a flavorful fusion dish combining al dente spaghetti with a rich, smoky, and slightly spicy creamy corn sauce inspired by the classic Mexican street corn flavors. This comforting pasta features fresh or frozen corn sautéed with garlic, smoked paprika, and cayenne, then simmered in a luscious blend of heavy cream and sour cream, topped with tangy cotija cheese, fresh cilantro, scallions, and a squeeze of lime for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Scale
Pasta
- 8 oz. spaghetti
- Kosher salt (for boiling water and seasoning)
Sauce and Toppings
- 2 tbsp. extra-virgin olive oil
- 2 cups fresh or frozen corn
- 2 garlic cloves, minced
- 1 1/2 tsp. smoked paprika, plus more for serving
- 1/2 tsp. cayenne pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 scallion, thinly sliced
- 1/4 cup crumbled cotija cheese
- 2 tbsp. coarsely chopped fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it is nearly al dente, about 8 to 9 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Sauté the corn and aromatics: While the pasta cooks, heat the olive oil in a large, high-sided skillet over medium heat. Add the corn and cook, stirring often, until it turns bright yellow if fresh or is warmed through if frozen, about 2 to 3 minutes. Add the minced garlic and cook for about 30 seconds until fragrant. Season with 1 teaspoon kosher salt and stir in the smoked paprika and cayenne pepper.
- Prepare the creamy sauce: Lower the heat to medium and pour in the heavy cream and sour cream. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the cream thickens slightly, about 3 minutes.
- Toss pasta in the sauce: Add the drained pasta to the skillet with the creamy corn sauce. Toss to combine, adding reserved pasta water a little at a time as needed to loosen the sauce until it reaches a glossy, slightly thickened consistency.
- Garnish and serve: Remove from heat and sprinkle the pasta with thinly sliced scallions, crumbled cotija cheese, chopped cilantro, and a pinch of extra smoked paprika. Serve immediately with lime wedges on the side for squeezing over the pasta.
Notes
- Use fresh corn for the best flavor, but frozen corn works well as a convenient alternative.
- Adjust cayenne pepper according to your preferred spice level.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- Reserve pasta water carefully, as it helps to loosen the sauce and blend it smoothly with the pasta.
- Serve immediately for best texture; the sauce thickens upon standing.
Keywords: Mexican street corn, creamy pasta, cotija, smoked paprika, comfort food, quick dinner
