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 vibrant flavors of authentic Mexican street corn, also known as Elote! Forget everything you thought you knew about pasta salad because this recipe is a game-changer.

Elote, a beloved street food staple in Mexico, has a rich history rooted in the country’s agricultural heritage. For generations, vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It’s a symphony of flavors and textures that’s both comforting and exciting.

But what if we could take those iconic flavors and transform them into a satisfying pasta dish? That’s precisely what this Mexican Street Corn Pasta recipe does! People adore this dish because it’s a delightful fusion of familiar comfort food and bold, zesty flavors. The creamy sauce, the sweet corn kernels, the salty cheese, and the spicy chili powder create a harmonious blend that’s simply addictive. Plus, it’s incredibly easy to make, making it perfect for potlucks, barbecues, or a quick weeknight meal. Get ready to experience a fiesta in your mouth!

this Recipe

Ingredients:

• 1 pound pasta (such as penne, rotini, or shells)
• 4 ears of corn, kernels removed (about 3 cups)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 4 ounces cream cheese, softened
• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated Cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 1 lime, juiced, plus wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce

Cooking the Pasta:

1. Bring a large pot of salted water to a boil. This is crucial for properly seasoned pasta!
2. Add the pasta and cook according to package directions until al dente. Don’t overcook it; you want it to have a little bite.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help create a creamy sauce.
4. Drain the pasta and set aside.

Preparing the Corn Mixture:

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to eventually accommodate the pasta.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Add the corn kernels to the skillet and cook until they are slightly charred and tender, about 8-10 minutes. Stir frequently to ensure even cooking and charring. I like to let them sit undisturbed for a minute or two at a time to get a nice char.
5. Season the corn mixture with chili powder, smoked paprika, salt, and black pepper. Adjust the seasonings to your liking. Taste and add more salt if needed.

Creating the Creamy Sauce:

1. Reduce the heat to low. Add the softened cream cheese to the skillet with the corn mixture. Stir until the cream cheese is melted and smooth.
2. Stir in the Mexican crema (or sour cream) and mayonnaise until well combined. The sauce should be creamy and luscious.
3. Add the grated Cotija cheese and chopped cilantro to the sauce. Stir until the cheese is melted and incorporated.
4. Squeeze in the juice of one lime. This adds a bright, tangy flavor that really elevates the dish.
5. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Start with a few tablespoons at a time.

Combining Pasta and Sauce:

1. Add the cooked pasta to the skillet with the creamy corn sauce.
2. Toss the pasta until it is evenly coated with the sauce. Make sure every strand is covered in that deliciousness!
3. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency. You want the sauce to cling to the pasta.
4. Taste and adjust the seasonings as needed. Add more salt, pepper, or lime juice to your liking.

Serving and Garnishing:

1. Serve the Mexican Street Corn Pasta immediately. It’s best enjoyed while it’s warm and creamy.
2. Garnish with additional grated Cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajin seasoning.
3. Serve with lime wedges on the side for squeezing over the pasta.
4. For an extra kick, add a drizzle of your favorite hot sauce.

Tips and Variations:

• Grilled Corn: For an even smokier flavor, grill the corn on the cob before removing the kernels.
• Spice Level: Adjust the amount of jalapeño to control the heat level. You can also use a milder pepper like poblano if you prefer.
• Cheese: If you can’t find Cotija cheese, you can substitute with feta cheese or Parmesan cheese.
• Vegetarian Option: This recipe is already vegetarian-friendly!
• Make it Vegan: Use vegan cream cheese, vegan sour cream, and nutritional yeast in place of Cotija cheese.
• Add Protein: Grilled chicken, shrimp, or black beans would be delicious additions to this pasta.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a little milk or water to loosen the sauce.

Enjoy your homemade Mexican Street Corn Pasta! I hope you love it as much as I do!

Conclusion:

So, there you have it! 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. I know, I know, there are a million pasta recipes out there, but trust me, this one is special. It’s quick enough for a weeknight dinner, yet impressive enough to serve at a casual gathering. The sweetness of the corn, the tang of the lime, the kick of the chili powder, and the salty crumble of cotija cheese all come together in perfect harmony.

Why This Recipe is a Must-Try

Honestly, what’s not to love? This recipe is incredibly versatile. You can easily adjust the spice level to your liking – add more jalapeño for extra heat, or omit it altogether if you prefer a milder flavor. Plus, it’s a fantastic way to use up leftover grilled corn, if you happen to have any. But even if you’re starting from scratch with fresh or frozen corn, the process is still super simple and straightforward. The creamy sauce is rich and satisfying, but the lime juice and cilantro keep it from feeling too heavy. It’s the perfect balance of indulgence and freshness.

Serving Suggestions and Variations

Now, let’s talk about serving suggestions. This pasta is delicious on its own, but it also pairs beautifully with grilled chicken, shrimp, or steak. For a vegetarian option, try adding black beans or roasted bell peppers. You could even toss in some crumbled chorizo for an extra layer of flavor and texture.

Looking for variations? Go wild! Try using different types of pasta, like rotini or penne. Add a dollop of sour cream or Mexican crema for extra richness. If you’re feeling adventurous, try grilling the corn before adding it to the pasta for a smoky flavor. You can also experiment with different cheeses – queso fresco or Monterey Jack would both be delicious substitutes for cotija. And for a spicier kick, consider adding a dash of hot sauce or a pinch of cayenne pepper.

Don’t Be Afraid to Experiment!

The beauty of this recipe is that it’s so adaptable. Feel free to experiment and make it your own. Add your favorite toppings, adjust the seasonings to your liking, and don’t be afraid to get creative. The most important thing is to have fun and enjoy the process.

I truly believe that this Mexican Street Corn Pasta will become a new favorite in your household. It’s a unique and flavorful dish that’s sure to impress your family and friends. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking!

I’m so excited for you to try this recipe. Once you do, please come back and let me know what you think! Share your photos, your variations, and your overall experience in the comments below. I can’t wait to hear how it turns out for you. Happy cooking! I hope you enjoy this recipe as much as I do!