One-Pot Mexican Corn Pasta (Printable)

Creamy pasta with sweet corn, lime, cotija cheese, and smoky spices cooked in one pot for easy dinners.

# 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

# Directions:

01 - In a large pot or deep skillet, combine fusilli, water, and salt. Bring to a boil over high heat.
02 - Reduce heat to medium and cook, stirring frequently, until pasta is almost al dente and most water is absorbed, about 8 to 10 minutes.
03 - Stir in corn, diced red bell pepper, green onions, garlic, and jalapeño. Cook for 2 to 3 minutes until vegetables soften slightly.
04 - Mix in sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice until creamy sauce forms.
05 - Fold in cotija cheese and season with salt as needed. Simmer for 1 to 2 minutes until cheese melts and sauce thickens.
06 - Remove from heat and garnish with chopped cilantro, extra cotija cheese, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • One pot means minimal cleanup, which honestly matters as much as how good it tastes.
  • The lime and cotija transform ordinary pasta into something that tastes like a street food adventure without leaving your kitchen.
  • It comes together in thirty minutes, making it the kind of meal you can throw together when you're tired but want to feel proud of dinner.
02 -
  • Don't walk away while the pasta cooks; it needs frequent stirring so the starch releases evenly and the noodles don't fuse together into one solid mass.
  • If your sauce looks too thick after sitting for a minute, thin it with a splash of milk rather than water, which would dilute the flavor you've already built.
03 -
  • Toast your smoked paprika and chili powder in the dry pan for thirty seconds before adding wet ingredients; it wakes up the spice and deepens the flavor immensely.
  • If your cotija is particularly salty, taste before adding extra salt to the final dish; cheese can push it over the edge without warning.
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