Chorizo‑Infused Spaghetti with Roasted Corn and Cotija

Ingredients

• 200 g spaghetti
• 100 g chorizo (Mexican style, casings removed)
• 1 cup corn kernels (fresh or frozen, thawed)
• 50 g Cotija cheese, crumbled
• 2 tbsp Mexican crema (or sour cream)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped(optional)
• 1 tsp lime juice(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Cook the spaghetti in salted boiling water according to package directions until al dente (about 9‑10 minutes); drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium‑high heat. Add the chorizo, breaking it up with a spoon, and sauté until browned and crispy, about 5 minutes.

3. 3

   Add the minced garlic and corn kernels to the skillet; cook, stirring, until the corn is lightly charred, about 3‑4 minutes.

4. 4

   Stir in the cooked spaghetti, reserved pasta water, and lime juice (if using); toss to combine and heat through, about 2 minutes.

5. 5

   Remove from heat and fold in the crumbled Cotija cheese and crema; season with salt and pepper to taste.

6. 6

   Plate the pasta, garnish with chopped cilantro (if using) and an extra sprinkle of Cotija. Serve immediately.