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 captures the essence of elote, the beloved Mexican street corn. Forget everything you thought you knew about pasta night because this recipe is about to become your new favorite weeknight indulgence!

Elote, for those unfamiliar, is more than just corn on the cob; it’s a cultural icon. Sold from vibrant street carts throughout Mexico, it’s grilled to perfection and slathered in a creamy mixture of mayonnaise, cotija cheese, chili powder, and lime. The combination of sweet corn, tangy lime, and spicy chili is simply divine. I’ve taken all those incredible flavors and translated them into a comforting and satisfying pasta dish.

What makes this Mexican Street Corn Pasta so special? It’s the perfect balance of flavors and textures. The sweetness of the corn is complemented by the creamy sauce, the salty cotija cheese, and a hint of spice from the chili powder. Plus, it’s incredibly easy to make! Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this pasta is guaranteed to be a hit. The best part? It’s a fun and unexpected twist on a classic comfort food, making it a memorable meal that everyone will rave about.

Ingredients:

• Pasta: 1 pound pasta (penne, rotini, or shells work well)
• Corn: 4 ears of fresh corn, kernels removed (about 3 cups) or 3 cups frozen corn, thawed
• Mayonnaise: 1/2 cup mayonnaise
• Mexican Crema or Sour Cream: 1/4 cup Mexican crema or sour cream
• Cotija Cheese: 1/2 cup crumbled cotija cheese, plus more for garnish
• Lime Juice: Juice of 2 limes, plus lime wedges for serving
• Chili Powder: 1 teaspoon chili powder
• Cumin: 1/2 teaspoon ground cumin
• Garlic: 2 cloves garlic, minced
• Cilantro: 1/4 cup chopped fresh cilantro, plus more for garnish
• Jalapeño: 1 jalapeño, seeded and finely minced (optional, for heat)
• Butter: 2 tablespoons butter
• Olive Oil: 1 tablespoon olive oil
• Salt and Black Pepper: To taste

Cooking the Pasta:

1. Bring a large pot of salted water to a rolling boil. The salt is important – it seasons the pasta from the inside out!
2. Add the pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, so you want the pasta to be firm but cooked through. Usually, this is about 8-10 minutes.
3. Once the pasta is cooked, reserve about 1 cup of the pasta water before draining. This starchy water is liquid gold and will help create a creamy sauce.
4. Drain the pasta in a colander and set aside.

Preparing the Corn:

There are a few ways to get those delicious corn kernels off the cob. Here’s my favorite:

1. If using fresh corn: Shuck the corn and remove the silk.
2. Place one ear of corn standing upright in the center of a large bowl. This helps contain the kernels as you cut them off.
3. Using a sharp knife, carefully slice downwards, removing the kernels from the cob. Rotate the corn and repeat until all kernels are removed.
4. If using frozen corn: Make sure it’s fully thawed before using. You can thaw it in the refrigerator overnight or quickly thaw it under cool running water.

Making the Mexican Street Corn Sauce:

1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the olive oil to the melted butter. This helps prevent the butter from burning.
3. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Add the corn kernels to the skillet and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly softened and lightly charred. This step is crucial for developing that signature Mexican street corn flavor.
5. If you’re using jalapeño, add it to the skillet along with the corn and garlic.
6. Remove the skillet from the heat.
7. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, salt, and black pepper. Taste and adjust seasonings as needed. I like a little extra lime juice for brightness!
8. Pour the mayonnaise mixture over the cooked corn in the skillet. Stir to combine.

Combining Pasta and Sauce:

1. Add the cooked pasta to the skillet with the corn sauce.
2. Toss the pasta and sauce together until the pasta is evenly coated.
3. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water will help emulsify the sauce and make it creamy.
4. Stir in the crumbled cotija cheese and chopped cilantro.
5. Taste and adjust seasonings as needed. You might want to add more salt, pepper, lime juice, or chili powder to your liking.

Serving:

1. Serve the Mexican street corn pasta immediately.
2. Garnish with additional crumbled cotija cheese and chopped cilantro.
3. Serve with lime wedges for squeezing over the pasta. This adds a final burst of freshness.
4. For an extra touch, sprinkle a little more chili powder over the top.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño to control the spice level. For a milder dish, omit the jalapeño altogether. For a spicier dish, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the sauce.
• Cheese: If you can’t find cotija cheese, you can substitute feta cheese or queso fresco.
• Vegetarian/Vegan: To make this dish vegetarian, simply ensure your pasta is egg-free. To make it vegan, use vegan mayonnaise, vegan sour cream, and omit the cotija cheese or use a vegan cheese alternative.
• Grilled Corn: For an even smokier flavor, grill the corn on the cob before removing the kernels.
• Add Protein: You can add grilled chicken, shrimp, or black beans to make this a more substantial meal.
• Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, cook the pasta and combine it with the sauce.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little water or milk to loosen the sauce.
• Elote in a Bowl: Think of this as elote (Mexican street corn) in a pasta bowl! All the same delicious flavors, but in a fun and satisfying new way.
• Pasta Shape: While I recommend penne, rotini, or shells, feel free to experiment with other pasta shapes. Farfalle (bow tie) pasta or cavatappi (corkscrew) pasta would also work well.
• Charred Corn: Don’t be afraid to let the corn get a little charred in the skillet. This adds a wonderful smoky flavor that really elevates the dish.
• Lime Zest: For an extra burst of lime flavor, add the zest of one lime to the sauce along with the juice.
• Smoked Paprika: A pinch of smoked paprika can add a subtle smoky flavor that complements the charred corn.
• Fresh Herbs: Feel free to add other fresh herbs, such as oregano or parsley, to the sauce.
• Serving Size: This recipe serves approximately 6-8 people. Adjust the ingredients accordingly if you need to make a larger or smaller batch.
• Presentation: For a more elegant presentation, serve the pasta in individual bowls and garnish with a sprig of cilantro and a lime wedge.
• Perfect for Parties: This Mexican street corn pasta is a crowd-pleaser and is perfect for potlucks, barbecues, or any other gathering.

Conclusion:

This isn’t just another pasta dish; it’s a vibrant fiesta in a bowl! The creamy, cheesy sauce, the burst of sweet corn, the smoky char, and the zesty lime – all these elements combine to create a flavor explosion that will transport you straight to a bustling Mexican street corner. Trust me, this Mexican street corn pasta is a must-try for anyone who loves bold flavors and comforting textures. It’s the perfect weeknight meal, impressive enough for a casual gathering, and guaranteed to become a new family favorite.

But why is this recipe so special? It’s the perfect balance of sweet, savory, and spicy. The sweetness of the corn is beautifully complemented by the salty cotija cheese and the tangy lime crema. The chili powder adds a subtle kick, while the cilantro provides a fresh, herbaceous note. And let’s not forget the pasta itself! The shape holds onto the sauce perfectly, ensuring that every bite is packed with flavor. It’s a symphony of textures and tastes that will leave you wanting more.

Looking for serving suggestions? This pasta is fantastic on its own, but it also pairs well with grilled chicken, shrimp, or steak. For a vegetarian option, try adding black beans or roasted vegetables like bell peppers and zucchini. You can also serve it as a side dish to your favorite Mexican-inspired meal.

And the variations are endless! Want to add a little extra heat? Stir in some chopped jalapeños or a dash of hot sauce. Prefer a creamier sauce? Add a dollop of sour cream or Greek yogurt. Feeling adventurous? Try grilling the corn before adding it to the pasta for an even smokier flavor. You could even swap out the cotija cheese for queso fresco or Monterey Jack. The possibilities are truly limitless!

Serving Suggestions and Variations:

* Spice it up: Add diced jalapeños or a pinch of cayenne pepper.
* Make it creamy: Stir in a spoonful of sour cream or cream cheese.
* Add protein: Top with grilled chicken, shrimp, or black beans.
* Vegetarian delight: Incorporate roasted bell peppers, zucchini, or mushrooms.
* Cheese swap: Experiment with queso fresco or Monterey Jack.

I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! So, gather your ingredients, put on some upbeat music, and get ready to create a culinary masterpiece. Don’t be afraid to experiment and make it your own. After all, cooking should be fun!

Once you’ve tried this Mexican street corn pasta, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips you have for making this recipe even better. Did you add any special ingredients? Did you serve it with a particular side dish? Did you make it for a special occasion? I’m all ears!

And don’t forget to share your photos on social media using the hashtag #MexicanStreetCornPasta. I can’t wait to see your creations! Happy cooking! I hope this recipe brings as much joy to your table as it has to mine. Enjoy!

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