Save The idea hit me during summer when my garden produced more corn than I knew what to do with. I was making elotes for the third time that week, watching the kernels char in the pan, when a half-empty box of penne caught my eye on the counter. Something about combining that smoky, lime-kissed corn sauce with pasta just made sense in that chaotic way cooking ideas sometimes do.
I first served this at a barely-planned Tuesday dinner with friends who'd dropped by unannounced. Everyone went quiet after the first forkful, and my friend Sarah actually asked if I'd cater her wedding. That might have been the wine talking, but the empty serving bowl told the real story.
Ingredients
- Pasta (340 g penne or rotini): Choose something with ridges or curves to catch every drop of that creamy sauce
- Salt: Generously season your pasta water until it tastes like the sea
- Fresh or frozen corn (2 cups): Fresh corn gives you those sweet pops, but frozen works perfectly when corn isnt in season
- Unsalted butter (2 tbsp): Helps the corn develop those gorgeous charred spots we're after
- Garlic (2 cloves, minced): Mince it fresh rather than using jarred garlic for the best aroma
- Sour cream (120 ml): Creates that tangy base reminiscent of traditional street corn crema
- Mayonnaise (60 ml): Dont knock it until you try it, this brings essential richness and body
- Whole milk (60 ml): Loosens the sauce just enough for perfect coating consistency
- Chili powder (1 tsp): Provides gentle warmth that builds without overwhelming
- Smoked paprika (½ tsp): Adds that subtle smoky note even if your corn doesnt char perfectly
- Ground cumin (½ tsp): Earthy backbone that makes the flavors sing together
- Fresh lime juice (1 tbsp) and zest (1 tsp): Both are crucial for that bright, cutting acidity
- Salt and black pepper: Taste as you go, the sauce needs proper seasoning to shine
- Cotija cheese (80 g, crumbled): Salty and crumbly, if you cant find it, feta makes a worthy substitute
- Fresh cilantro (2 tbsp, chopped): Sprinkle this right before serving to maintain its fresh pop
- Extra chili powder or Tajín: For that final dusting that makes it look like you ordered from a street cart
- Lime wedges: Let people squeeze their own extra at the table
Instructions
- Get your pasta going:
- Boil a large pot of generously salted water and cook pasta until al dente, then drain but remember to save that half cup of pasta water before you forget
- Char the corn like you mean it:
- Heat butter in a large skillet over medium-high heat, add corn and let it sizzle for 4 to 5 minutes until you see those nice brown spots appear, then toss in garlic for just one minute
- Whisk up the magic sauce:
- In your largest mixing bowl, combine sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest until smooth
- Bring it all together:
- Dump the hot pasta and charred corn into the sauce bowl, toss everything to coat, and add pasta water a splash at a time until you reach that perfect creamy consistency
- Add the finishing touches:
- Stir in half the cotija and half the cilantro while its still warm so the cheese melts slightly into the sauce
- Plate it like a pro:
- Serve immediately topped with the remaining cheese, cilantro, a dusting of extra chili powder, and those lime wedges on the side
Save My aunt originally raised her eyebrows at the pasta-corn combination but went back for seconds before anyone else had finished their first serving. Now she requests it every time she visits, calling it her discovery.
Making It Your Own
Once you master the basic version, you can add diced jalapeños into the corn mixture if your family runs toward spice-loving. Grilled chicken or shrimp turn this into an even heartier main course, and Ive even added black beans for extra protein on meatless mondays.
Serving Suggestions
This pasta holds up surprisingly well at room temperature, making it perfect for potlucks where refrigeration space is limited. Pair it with something simple like a green salad with citrus vinaigrette or grilled zucchini to keep the meal from feeling too heavy.
Storage and Reheating
The sauce will thicken in the refrigerator overnight, so plan to add a splash of milk when reheating. Store it in an airtight container for up to three days, though in my house it rarely survives past day two.
- Microwave with occasional stirring for the easiest reheating method
- Add extra cotija before serving leftovers to refresh the salty contrast
- A squeeze of fresh lime brightens up leftover portions beautifully
Save Hope this recipe finds its way into your regular rotation, just like it did in mine. Theres something magical about transforming simple ingredients into something that makes people pause and really enjoy their food.
Common recipe questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well in this dish. Thaw it completely before cooking and pat it dry to help achieve a nice char in the skillet. The cooking time remains the same.
- → What can I substitute for cotija cheese?
Feta cheese is the best substitute for cotija as it provides a similar crumbly texture and salty tang. Parmesan or queso fresco can also work, though the flavor profile will be slightly different.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. This dish also tastes great served at room temperature.
- → Can I make this gluten-free?
Yes, simply swap the regular pasta for your favorite gluten-free pasta variety. All other ingredients are naturally gluten-free, making it an easy adaptation.
- → How can I add more protein to this dish?
Grilled chicken, shrimp, or black beans make excellent protein additions. You can also stir in shredded chicken or sautéed chorizo during the final toss for a heartier meal.