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Creamy Mexican Street Corn Pasta

🇲🇽 Mexico · Tex-Mex

Servings: 4 Prep: 10 minutes Total: 30 minutes

Ingredients

  • Kosher salt
  • 8 oz spaghetti
  • 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 chopped fresh cilantro
  • Lime wedges, for serving

Steps

  1. Cook spaghetti in a large pot of boiling salted water until nearly al dente, about 8-9 minutes. Reserve 1/2 cup pasta water, then drain.
  2. Heat oil in a large skillet over medium heat. Add corn and cook, stirring, until warmed through, 2-3 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. Season with salt, then stir in smoked paprika and cayenne pepper.
  4. Reduce heat to medium and stir in heavy cream and sour cream. Simmer, stirring occasionally, until thickened, about 3 minutes.
  5. Add drained pasta to the skillet with the sauce. Toss, adding reserved pasta water as needed, until sauce is glossy and coats the pasta.
  6. Top with scallions, cotija, cilantro, and extra smoked paprika. Serve with lime wedges.

Source: www.delish.com