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 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 culinary experience. Originating from the streets of Mexico, this grilled corn is slathered in mayonnaise, sprinkled with cotija cheese, chili powder, and a squeeze of lime. It’s a symphony of flavors and textures that has captivated food lovers worldwide. The beauty of this Mexican Street Corn Pasta lies in its ability to translate that iconic street food experience into a comforting and satisfying pasta dish.

People adore this dish for its incredible flavor profile. The sweetness of the corn, the tanginess of the lime, the creamy richness of the sauce, and the subtle kick of chili powder all come together in perfect harmony. It’s also incredibly easy to make, requiring minimal ingredients and effort. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for your next gathering, this Mexican Street Corn Pasta is guaranteed to be a hit. 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, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons chopped cilantro, plus more for garnish
• 1 lime, juiced, plus wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely minced (optional)

Preparing the Corn:

Okay, let’s get started! The first thing we need to do is tackle the corn. There are a few ways you can cook the corn for this recipe, and I’ll walk you through my favorite methods. Grilling gives it that authentic street corn flavor, but boiling or roasting works just as well if you’re short on time or don’t have a grill.

Grilling the Corn:

1. Preheat your grill to medium-high heat.
2. Lightly brush the husked corn with olive oil. This helps prevent sticking and gives it a nice char.
3. Grill the corn, turning occasionally, for about 10-15 minutes, or until the kernels are tender and slightly charred. You want some nice color on there!
4. Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.

Boiling the Corn:

1. Bring a large pot of salted water to a boil.
2. Add the husked corn to the boiling water.
3. Cook for about 5-7 minutes, or until the kernels are tender-crisp.
4. Remove the corn from the pot and let it cool slightly before cutting the kernels off the cob.

Roasting the Corn:

1. Preheat your oven to 400°F (200°C).
2. Place the husked corn on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for about 20-25 minutes, or until the kernels are tender and slightly browned, turning halfway through.
5. Remove the corn from the oven and let it cool slightly before cutting the kernels off the cob.

Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Set the kernels aside; we’ll need them later!

Cooking the Pasta:

1. Bring a large pot of salted water to a boil. Seriously, don’t skimp on the salt! 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 – you want it to be firm but cooked through.
3. Reserve about 1 cup of pasta water before draining the pasta. This starchy water is liquid gold! It helps create a creamy sauce.
4. Drain the pasta and set it aside.

Making the Mexican Street Corn Sauce:

1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and chopped red onion to the skillet and cook for about 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic!
3. If you’re using jalapeño, add it to the skillet along with the garlic and onion. Cook for another minute.
4. Add the cooked corn kernels to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned. This step really brings out the sweetness of the corn.
5. Remove the skillet from the heat.
6. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. This is where you can really customize the flavor to your liking!
7. Add the cooked corn mixture to the bowl with the sauce.
8. Add the drained pasta to the bowl and toss everything together until the pasta is evenly coated with the sauce.
9. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps emulsify the sauce and makes it extra creamy.
10. Stir in the crumbled cotija cheese and chopped cilantro.

Serving and Garnishing:

1. Serve the Mexican street corn pasta immediately.
2. Garnish with extra crumbled cotija cheese and chopped cilantro.
3. Serve with lime wedges on the side for squeezing over the pasta. The lime juice adds a bright, tangy finish that really complements the other flavors.

Enjoy your delicious and flavorful Mexican street corn pasta! This dish is perfect for a summer barbecue, a potluck, or just a fun weeknight meal. Feel free to adjust the ingredients to your liking – add more or less chili powder, jalapeño, or lime juice to suit your taste. You can also add other toppings like avocado, black beans, or grilled chicken or shrimp to make it a complete meal. The possibilities are endless!

Tips and Variations:

• Spice it up: If you like your food extra spicy, add more cayenne pepper or a pinch of red pepper flakes to the sauce.
• Make it vegan: Use vegan mayonnaise and sour cream substitutes to make this dish vegan. You can also use a vegan cheese alternative for the cotija cheese.
• Add protein: Grilled chicken, shrimp, or black beans would be delicious additions to this pasta.
• Use different pasta shapes: Feel free to experiment with different pasta shapes. Cavatappi, fusilli, or even elbow macaroni would work well.
• Make it ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just toss it with the cooked pasta when you’re ready to serve.
• Add some greens: Stir in some chopped spinach or kale for added nutrients and flavor.
• Grill the jalapeño: For an extra smoky flavor, grill the jalapeño along with the corn.
• Use canned corn: If you don’t have fresh corn, you can use canned corn. Just drain it well before adding it to the skillet.

I hope you enjoy making this recipe as much as I do! It’s a crowd-pleaser that’s sure to impress your friends and family. Don’t be afraid to get creative and experiment with different flavors and toppings. Happy cooking!

Conclusion:

This isn’t just another pasta dish; it’s a vibrant explosion of flavors that will transport you straight to a bustling Mexican street corner. The creamy, cheesy sauce, the sweet bursts of corn, the smoky char, and the zesty lime – it all comes together in a symphony of deliciousness that’s surprisingly easy to create. I truly believe this Mexican street corn pasta is a must-try for anyone who loves bold flavors and comforting food.

But why is it so special? It’s the perfect balance of sweet, savory, and spicy. The cotija cheese adds a salty tang, while the chili powder provides a gentle warmth. The fresh cilantro brightens everything up, and the lime juice adds a crucial zing that cuts through the richness. It’s a dish that’s both satisfying and refreshing, making it ideal for any time of year.

And the best part? It’s incredibly versatile! Serve it as a main course with a side of grilled chicken or shrimp for a complete meal. Or, make it a show-stopping side dish at your next barbecue. It pairs perfectly with tacos, fajitas, or even just a simple grilled steak.

Looking for variations? Get creative! Add some diced jalapeños for an extra kick. Crumble some crispy bacon on top for a smoky, salty twist. Or, swap out the cotija cheese for queso fresco for a milder flavor. You could even add some grilled bell peppers or onions for extra vegetables. The possibilities are endless!

Serving Suggestions:

* Serve hot, garnished with extra cilantro and a lime wedge.
* Pair with grilled chicken, shrimp, or steak.
* Make it a side dish for your next taco night.
* Add a dollop of sour cream or Mexican crema for extra creaminess.
* Sprinkle with extra chili powder for added heat.

Variations to Try:

* Add diced jalapeños for a spicier dish.
* Crumble crispy bacon on top for a smoky flavor.
* Use queso fresco instead of cotija cheese for a milder taste.
* Add grilled bell peppers and onions for extra vegetables.
* Stir in some black beans for added protein and fiber.

I’m confident that once you try this recipe, it will become a new favorite. It’s a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress your friends and family. The beauty of this Mexican street corn pasta lies in its simplicity and its ability to be customized to your own taste preferences.

So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to experience a flavor explosion! I’m so excited for you to try this recipe and I can’t wait to hear what you think.

Please, don’t hesitate to share your experience in the comments below! Let me know what variations you tried, what you paired it with, and how much you loved it. Your feedback is invaluable and helps me create even better recipes in the future. Happy cooking! I hope you enjoy this recipe as much as I do!