Mexican Street Corn Pasta: A Delicious & Easy Recipe

Mexican Street Corn Pasta: Prepare to have your taste buds transported south of the border with a creamy, smoky, and utterly irresistible pasta dish that reimagines the beloved flavors of elote! Forget everything you thought you knew about pasta salad because this isn’t your average potluck offering. This is a vibrant celebration of summer, packed with sweet corn, zesty lime, and a hint of chili spice that will leave you craving more.

Elote, or Mexican Street Corn, has been a culinary staple in Mexico for generations, enjoyed by locals and tourists alike. The simple yet brilliant combination of grilled corn slathered in mayonnaise, cotija cheese, chili powder, and lime juice is a testament to the power of fresh, high-quality ingredients. We’ve taken that iconic flavor profile and spun it into a delightful pasta creation that’s perfect for a quick weeknight dinner or a crowd-pleasing barbecue side.

What makes this Mexican Street Corn Pasta so incredibly popular? It’s the perfect balance of sweet, savory, and spicy. The creamy sauce coats every strand of pasta, while the charred corn kernels burst with juicy sweetness. The salty cotija cheese and tangy lime juice add layers of complexity, and the chili powder provides a gentle kick that keeps you coming back for another bite. Plus, it’s incredibly easy to make! This recipe is a guaranteed hit, offering a unique and flavorful twist on a classic comfort food.

Ingredients:

• 1 pound pasta (such as rotini, penne, or shells)
• 4 ears of corn, kernels removed (about 3 cups)
• 2 tablespoons olive oil
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 4 ounces cream cheese, softened
• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnishes: extra cotija cheese, cilantro, lime wedges, chili powder

Cooking the Pasta and Preparing the Corn

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
2. Prepare the corn: While the pasta is cooking, prepare the corn. You can grill the corn on the cob until slightly charred, then cut off the kernels, or you can simply cut the kernels off the cob raw. I prefer grilling for that smoky flavor, but raw works just fine if you’re short on time!

Sautéing the Vegetables

1. Sauté the vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced red bell pepper and red onion and cook until softened, about 5-7 minutes.
2. Add aromatics: Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
3. Cook the corn: Add the corn kernels to the skillet and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly browned. This step really brings out the sweetness of the corn.

Making the Creamy Sauce

1. Combine cream cheese and crema: In a large bowl, combine the softened cream cheese, Mexican crema (or sour cream), and mayonnaise. Whisk until smooth and creamy. Make sure your cream cheese is really soft, otherwise you’ll end up with lumps!
2. Add seasonings: Add the chopped cilantro, crumbled cotija cheese, lime juice, chili powder, and smoked paprika to the cream cheese mixture. Season with salt and black pepper to taste. I like to start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and then adjust as needed.

Combining Everything Together

1. Add the pasta and vegetables: Add the cooked pasta and the sautéed vegetables (corn, bell pepper, onion, garlic, and jalapeño) to the bowl with the creamy sauce. Toss everything together until the pasta is well coated.
2. Adjust consistency: If the pasta seems too dry, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The pasta water helps to create a silky, emulsified sauce.
3. Taste and adjust seasonings: Taste the pasta and adjust the seasonings as needed. You may want to add more salt, pepper, lime juice, or chili powder to suit your taste.

Serving and Garnishing

1. Serve immediately: Serve the Mexican Street Corn Pasta immediately while it’s warm and creamy.
2. Garnish: Garnish with extra crumbled cotija cheese, chopped cilantro, lime wedges, and a sprinkle of chili powder, if desired. These garnishes add a pop of color and flavor that really elevates the dish.

Tips and Variations:

Spice it up!

If you like your pasta extra spicy, add more jalapeño or a pinch of cayenne pepper to the sauce.

Add protein!

Grilled chicken, shrimp, or black beans would be delicious additions to this pasta dish.

Make it vegetarian!

This recipe is already vegetarian, but you can easily make it vegan by using vegan cream cheese, sour cream, and mayonnaise, and omitting the cotija cheese or using a vegan alternative.

Grilling the corn:

For the best flavor, grill the corn on the cob before cutting off the kernels. To grill the corn, soak the ears in water for about 30 minutes. Then, grill them over medium heat for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred.

Make it ahead:

You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta and sauté the vegetables, then combine everything together.

Storage:

Store leftover Mexican Street Corn Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little milk or water if needed to loosen the sauce.

Different Pasta Shapes:

While I recommend rotini, penne, or shells, feel free to experiment with other pasta shapes. Bowtie pasta (farfalle) or cavatappi would also work well.

Using Frozen Corn:

If fresh corn is not in season, you can use frozen corn. Thaw the corn before sautéing it.

Adding Black Beans:

For added protein and fiber, stir in a can of drained and rinsed black beans along with the corn.

Making it Gluten-Free:

Use your favorite gluten-free pasta to make this dish gluten-free.

Experimenting with Cheese:

If you don’t have cotija cheese, you can substitute queso fresco or even a sharp cheddar cheese.

Adding Avocado:

For extra creaminess and healthy fats, add diced avocado to the pasta just before serving.

Using Different Herbs:

If you don’t have cilantro, you can use parsley or chives instead.

Adjusting the Lime Juice:

The amount of lime juice you need will depend on the size and juiciness of your lime. Start with 1/4 cup and add more to taste.

Controlling the Heat:

If you’re sensitive to spice, be sure to remove the seeds and membranes from the jalapeño before mincing it. You can also omit the jalapeño altogether.

Making it a Salad:

This recipe can also be served as a cold pasta salad. Simply chill the pasta after combining it with the sauce and vegetables.

Serving Suggestions:

This Mexican Street Corn Pasta is delicious on its own, but it also pairs well with grilled chicken, steak, or fish. It’s also a great side dish for tacos or enchiladas.

Nutritional Information:

The nutritional information for this recipe will vary depending on the ingredients you use and the portion size. However, a serving of Mexican Street Corn Pasta is typically high in carbohydrates and fat, and moderate in protein. It’s also a good source of fiber and vitamins.

Enjoy!

I hope you enjoy this recipe for Mexican Street Corn Pasta! It’s a fun and flavorful twist on a classic dish that’s sure to be a hit with your family and friends.

Conclusion:

This Mexican Street Corn Pasta is truly a flavor explosion you won’t want to miss! It’s the perfect blend of creamy comfort food and the vibrant, zesty flavors of elote, making it a guaranteed crowd-pleaser. From the sweetness of the corn to the spicy kick of the chili powder and the tangy lime, every bite is an adventure for your taste buds. I promise, once you try it, you’ll be adding it to your regular dinner rotation.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a heartier meal, consider adding grilled chicken, shrimp, or even black beans. If you’re looking for a vegetarian option, crumbled cotija cheese is a must, but you could also experiment with queso fresco or even a sprinkle of feta for a different twist.

Serving suggestions are endless! This pasta is fantastic as a main course, but it also shines as a side dish at your next barbecue or potluck. Imagine serving it alongside grilled steak, tacos, or even a simple salad. For a fun presentation, try serving it in individual bowls garnished with extra cilantro, lime wedges, and a sprinkle of chili powder.

Looking to spice things up even more? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce. Want a smoky flavor? Use smoked paprika instead of regular chili powder. You can even grill the corn before adding it to the pasta for an extra layer of deliciousness.

And don’t forget about the pasta itself! While I love using rotini for its ability to capture all that delicious sauce, you can easily substitute it with your favorite pasta shape. Penne, fusilli, or even elbow macaroni would work beautifully. For a gluten-free option, simply use your preferred gluten-free pasta.

I’m so excited for you to try this recipe and experience the magic of Mexican Street Corn Pasta for yourself. It’s quick, easy, and packed with flavor – what more could you ask for?

So, grab your ingredients, put on some music, and get ready to create a culinary masterpiece. I have no doubt that this will become a new family favorite.

But the real fun begins when you start experimenting and making it your own. Don’t be afraid to tweak the recipe to suit your taste buds and dietary needs. That’s the beauty of cooking – it’s all about creating something that you love.

Once you’ve made it, I would absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you serve it with anything unique? I’m always looking for new ideas and inspiration, and I know other readers would appreciate your input as well. Let’s build a community of pasta lovers and share our culinary adventures together! Happy cooking!

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