One-Pot Mexican Street Corn (Printable Version)

A creamy fusilli dish blending sweet corn, lime, and cotija with smoky and spicy Mexican notes.

# What You'll Need:

→ Pasta

01 - 12 oz fusilli pasta
02 - 4 cups water
03 - 1 teaspoon salt

→ Vegetables

04 - 2 cups sweet corn kernels, fresh or frozen
05 - 1 small red bell pepper, diced
06 - 2 green onions, thinly sliced
07 - 2 garlic cloves, 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 tablespoons unsalted butter

→ Seasonings

13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon 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

# How-To Steps:

01 - In a large pot or deep skillet, combine fusilli, water, and 1 teaspoon salt. Bring to a rolling boil over high heat.
02 - Reduce heat to medium. Stir frequently and cook until pasta is nearly al dente and most of the water is absorbed, approximately 8 to 10 minutes.
03 - Add sweet corn, diced red bell pepper, sliced green onions, minced garlic, and jalapeño. Sauté for 2 to 3 minutes until vegetables are tender-crisp.
04 - Incorporate sour cream, whole milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Stir thoroughly to form a creamy sauce.
05 - Fold in crumbled cotija cheese and adjust salt as needed. Simmer gently for 1 to 2 minutes until cheese melts slightly and sauce thickens.
06 - Remove from heat. Garnish with chopped cilantro, additional cotija cheese, and lime wedges. Serve warm.

# Tips for Success:

01 -
  • Everything cooks in one pot, so cleanup is done before you even sit down to eat.
  • The lime and cotija bring that street cart tanginess without leaving your kitchen.
  • It tastes like summer even when its cold outside, and it comes together faster than takeout.
02 -
  • Dont drain the pasta completely, that starchy water is what helps the sauce come together instead of splitting.
  • Add the sour cream off heat or on low, high heat can make it curdle and ruin the texture.
  • Taste before you add more salt, the cotija is already pretty salty and you dont want to overdo it.
03 -
  • Use a deep skillet instead of a tall pot if you have one, it makes stirring easier and helps the pasta cook more evenly.
  • Let the dish rest for a minute or two after you turn off the heat, the sauce will thicken up just a bit more and cling better.
  • Freshly crumbled cotija is worth it, the pre crumbled stuff can be dry and doesnt melt the same way.
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