Corn pasta tossed in a smoky chipotle Alfredo sauce, finished with cotija cheese and fresh cilantro — a vegetarian, gluten-free pasta with bold Mexican flavors.
After a busy week of shooting my web series, I wanted to share a quick, flavorful recipe that’s perfect for weeknights: Mexican Corn Pasta with Chipotle Alfredo. This dish swaps traditional wheat pasta for corn spaghetti and gives a classic Alfredo sauce a Mexican twist with ground chipotle, cumin, and bright lime. It’s creamy but bright, spicy but balanced, and comes together in about 20 minutes.
Ingredients
- 4 tbsp butter
- 2 cloves garlic, minced
- ½ cup milk
- 1 cup Greek yogurt
- ¼ cup Parmesan cheese, grated
- ½ tsp sea salt (adjust to taste)
- 1 tsp ground cumin
- 2 tsp ground chipotle pepper (or to taste)
- 1 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 8 oz corn spaghetti (gluten-free corn pasta)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp cotija cheese, crumbled
- ½ tsp red pepper flakes (optional, for extra heat)
Directions
- Melt the butter in a medium saucepan over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Lower the heat to medium and whisk in the milk and Greek yogurt until smooth. Stir in the Parmesan cheese until it melts into the sauce.
- Add the sea salt, cumin, and ground chipotle pepper. Taste and adjust the heat — add more chipotle for a smokier, spicier sauce.
- Zest and squeeze the lime into the sauce, whisking to combine. Continue whisking consistently for 1–2 minutes so the sauce is silky and well emulsified.
- Reduce the heat to low and let the sauce simmer gently for 4–5 minutes, stirring occasionally. The sauce will thicken slightly but should remain pourable. If it gets too thick, thin with a little extra milk.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the corn spaghetti according to the package directions until al dente. Corn pasta can cook more quickly than wheat pasta, so watch it closely.
- Reserve a small cup of the pasta cooking water, then drain the pasta. Add the hot pasta to the saucepan with the chipotle Alfredo and toss to coat. If the sauce needs to loosen up, add a tablespoon or two of the reserved pasta water until you reach the desired consistency.
- Transfer to a serving bowl and finish with chopped cilantro, crumbled cotija cheese, and red pepper flakes if desired. Serve immediately.
Serving Suggestions
This pasta is rich and flavorful on its own, but you can build on it for a heartier meal. Consider topping with roasted sweet corn, charred poblano strips, sautéed mushrooms, or crispy tofu cubes. A squeeze of extra lime just before serving brightens the whole dish. Serve with a simple green salad or grilled vegetables to balance the creaminess.
Variations & Tips
- For an even creamier texture, stir in a tablespoon of cream cheese or use half-and-half instead of milk.
- If you prefer less heat, reduce the chipotle to 1 tsp or substitute with smoked paprika for the smoky flavor without the spice.
- Use plain yogurt instead of Greek yogurt if you want a lighter texture, though the sauce will be thinner.
- To keep this vegan, replace butter with olive oil, Greek yogurt with a plant-based yogurt, and Parmesan/cotija with a vegan Parmesan alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or water to loosen the sauce. Corn pasta can become firmer after chilling; brief reheating restores a better texture.
Nutrition Facts (per serving)
Serving: 2 servings total
- Calories: 804 kcal
- Carbohydrates: 93 g
- Protein: 30 g
- Fat: 36 g
- Saturated Fat: 21 g
- Cholesterol: 95 mg
- Sodium: 1353 mg
- Potassium: 292 mg
- Fiber: 3 g
- Sugar: 7 g
- Vitamin A: 1955 IU
- Vitamin C: 3.2 mg
- Calcium: 441 mg
- Iron: 2.8 mg
Ready to eat — grab a fork and enjoy the smoky, creamy flavors of this Mexican-inspired chipotle Alfredo with corn pasta.