Creamy Elote Street Corn Pasta — Ready in 20 Minutes

Name: Creamy Elote Street Corn Pasta (The Viral 20-Minute Mexican Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 oz rotini or fusilli pasta; 4 cups corn kernels (fresh, frozen, or canned); 1 tbsp olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream (or Greek yogurt); 3 tbsp fresh lime juice (about 2 limes); 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup cotija cheese, crumbled (plus extra for serving); 1/4 cup fresh cilantro, chopped

Mexican street corn meets weeknight pasta — and it’s dangerously good. This creamy elote street corn pasta takes the flavors you love from elote (charred corn, cotija, lime, smoky chili) and tosses them with tender pasta in a zesty lime dressing. One bowl, 20 minutes, zero leftovers.

What you need

8 oz rotini or fusilli pasta
4 cups corn kernels (fresh, frozen, or canned)
1 tbsp olive oil
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
3 tbsp fresh lime juice (about 2 limes)
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cotija cheese, crumbled (plus extra for serving)
1/4 cup fresh cilantro, chopped

Recipe Steps

Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini or fusilli until al dente, 8–10 minutes. Drain, rinse under cold water, and set aside.
Char the corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook 6–8 minutes, stirring occasionally, until golden and slightly charred in spots.
Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, smoked paprika, cumin, chili powder, salt, and black pepper until smooth.
Toss it together: In a large bowl, combine the pasta, charred corn, half the cotija, and half the cilantro. Pour over the dressing and toss until everything is evenly coated.
Finish and serve: Top with the remaining cotija and cilantro plus a light dusting of extra chili powder. Serve right away, or chill for 30 minutes for a cold pasta salad.

Tips & Variations

Frozen corn works perfectly — add it straight to the hot pan; it chars even faster.
Let the corn sit undisturbed for a minute or two at a time for the best char.
Can’t find cotija? Feta is a great swap — just ease up on the extra salt.
Meal-prep friendly: cook the pasta and corn a day ahead, then toss with fresh dressing before serving.