Print Recipe

Mexican Corn Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 -6


  • 1 pound angel hair pasta
  • 8 ounces crumbled cotija cheese divided
  • 4 ounces grated monterey jack cheese
  • 1/4 cup sour cream
  • 1/4 cup whole milk
  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves of garlic finely minced
  • 3 cups corn kernels cut from the cob or thawed frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • pinch of paprika
  • pinch of cayenne pepper
  • salt and black pepper
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon crushed red pepper


  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, about 7-8 minutes. Drain and set aside.
  • While the pasta is boiling, prepare the cheesy corn sauce. To the bowl of your food processor, add 6 ounces of cotija cheese, Monterey jack cheese, sour cream, and while milk. Pulse 8 times and set aside.
  • Add the olive oil to a large skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and corn kernels. Cook for 5 more minutes until the corn is warm and tender. Season the corn with cumin, chili powder, paprika, cayenne, and salt and black pepper to taste. Remove from heat.
  • Add the pasta to the skillet with the corn and toss to combine. Serve immediately topped with chopped cilantro, reserved cotija cheese, and a sprinkle of crushed red pepper. Enjoy!