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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. Add the cheese sauce, and stir to coat. Serve immediately topped with chopped cilantro, reserved cotija cheese, and a sprinkle of crushed red pepper. Enjoy!