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 night because this recipe is about to become your new favorite weeknight indulgence!

Elote, a beloved street food staple throughout Mexico, boasts a rich history rooted in ancient Mesoamerican cultures. Corn, a sacred grain, was often prepared simply, highlighting its natural sweetness. Over time, vendors added layers of flavor – creamy mayonnaise, tangy lime juice, spicy chili powder, and salty cotija cheese – transforming it into the iconic treat we know and love today.

But what makes Mexican Street Corn Pasta so incredibly appealing? It’s the perfect marriage of comfort food and bold, exciting flavors. The creamy sauce, infused with the smoky char of grilled corn, clings beautifully to each strand of pasta. The bright lime juice cuts through the richness, while the chili powder adds a delightful kick. And let’s not forget the salty, crumbly cotija cheese, which provides the perfect finishing touch. It’s a symphony of textures and tastes that will leave you craving more. Plus, it’s surprisingly easy to make, making it a fantastic option for busy weeknights or casual gatherings. Get ready to experience the magic of Elote in a whole new way!

this RECIPE

Ingredients:

• 1 pound pasta (such as rotini, shells, or elbow macaroni)
• 4 ears of corn, kernels removed (about 3 cups)
• 4 tablespoons butter, divided
• 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
• 1-2 jalapeños, seeded and minced (adjust to your spice preference)
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 cloves garlic, minced
• 1/4 cup red onion, finely chopped

Cooking the Pasta and Corn

1. 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.
2. While the pasta is cooking, prepare the corn. You can either grill the corn on the cob until slightly charred and then cut off the kernels, or you can cook the kernels directly in a skillet. I prefer the skillet method for this recipe because it’s quicker and easier.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they are slightly softened and lightly browned, about 5-7 minutes. Be careful not to burn them. You want them to have a nice, slightly sweet flavor.
4. Add the minced garlic and chopped red onion to the skillet with the corn. Cook for another 1-2 minutes, until the garlic is fragrant and the onion is softened.
5. Season the corn mixture with salt, black pepper, chili powder, smoked paprika, and cayenne pepper (if using). Stir well to combine. Remove from heat and set aside.

Making the Creamy Sauce

1. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and cotija cheese. Make sure the cotija is well incorporated into the sauce.
2. Add the chopped cilantro and minced jalapeño to the sauce. Stir well to combine. Taste and adjust the seasoning as needed. You may want to add more lime juice, salt, pepper, or jalapeño depending on your preference.

Combining Everything

1. Drain the cooked pasta and add it to the bowl with the creamy sauce. Toss well to coat the pasta evenly.
2. Add the cooked corn mixture to the pasta and sauce. Gently toss everything together, making sure the corn is distributed throughout the pasta.
3. If the pasta seems too dry, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to create a creamy and emulsified sauce.
4. Melt the remaining 2 tablespoons of butter in the same skillet you used for the corn. This step adds a wonderful richness and flavor to the pasta.
5. Pour the melted butter over the pasta and toss again to combine.

Serving and Garnishing

1. Serve the Mexican Street Corn Pasta immediately. Garnish with additional crumbled cotija cheese and chopped cilantro. You can also add a sprinkle of chili powder or a squeeze of lime juice for extra flavor.
2. For an extra touch, you can grill some extra corn on the cob and serve it alongside the pasta.
3. This pasta is delicious served warm or at room temperature. It’s perfect for potlucks, barbecues, or a quick and easy weeknight meal.
4. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pasta may dry out slightly, so you may need to add a little milk or cream when reheating.

Tips and Variations

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to your liking. If you prefer a milder flavor, omit the cayenne pepper altogether. For a spicier dish, you can add a pinch of red pepper flakes.
• Cheese: If you can’t find cotija cheese, you can substitute queso fresco or feta cheese.
• Vegetables: Feel free to add other vegetables to the pasta, such as bell peppers, zucchini, or black beans.
• Protein: For a heartier meal, you can add grilled chicken, shrimp, or steak to the pasta.
• Vegan Option: To make this recipe vegan, use vegan mayonnaise, vegan sour cream, and a plant-based cheese alternative. You can also use olive oil instead of butter.
• Grilling the Corn: If you prefer to grill the corn on the cob, soak the corn in water for at least 30 minutes before grilling. Grill the corn over medium heat, turning occasionally, until the kernels are tender and slightly charred, about 10-15 minutes. Let the corn cool slightly before cutting off the kernels.
• Pasta Shape: While I recommend rotini, shells, or elbow macaroni, you can use any pasta shape you like. Penne, fusilli, or farfalle would also work well.
• Make Ahead: You can prepare the sauce and cook the corn ahead of time. Store them separately in the refrigerator until you’re ready to assemble the pasta.
• Serving Suggestions: This pasta is delicious served as a main course or as a side dish. It pairs well with grilled meats, fish, or vegetables. You can also serve it with a side salad or some crusty bread.

Troubleshooting

• Pasta is too dry: Add more reserved pasta water, one tablespoon at a time, until the pasta reaches your desired consistency. You can also add a little milk or cream.
• Sauce is too thick: Add a little lime juice or water to thin out the sauce.
• Pasta is bland: Add more salt, pepper, chili powder, or lime juice to taste.
• Corn is burnt: Be sure to stir the corn frequently while cooking to prevent it from burning. If the corn starts to burn, reduce the heat or add a little water to the skillet.

Nutritional Information (Approximate)

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 500-600 per serving
• Fat: 25-35g
• Saturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 500-700mg
• Carbohydrates: 60-70g
• Fiber: 5-7g
• Sugar: 10-15g
• Protein: 15-20g

Why This Recipe Works

This Mexican Street Corn Pasta recipe is a crowd-pleaser because it combines the comforting flavors of pasta with the vibrant and zesty flavors of Mexican street corn (Elote). The creamy sauce, the sweet and slightly charred corn, the spicy jalapeño, and the salty cotija cheese all come together to create a truly irresistible dish. It’s also a versatile recipe that can be easily customized to your liking. You can adjust the spice level, add different vegetables or proteins, and even make it vegan. Plus, it’s relatively quick and easy to make, making it perfect for a weeknight meal or a casual gathering.

The key to a great Mexican Street Corn Pasta is to use fresh, high-quality ingredients. Fresh corn on the cob is always the best option, but you can also use frozen corn if fresh corn is not available. Be sure to use good quality mayonnaise and sour cream for the creamiest and most flavorful sauce. And don’t skimp on the cotija cheese! It adds a wonderful salty and tangy flavor that really makes this dish special.

I hope you enjoy this recipe as much as I do! It’s one of my go-to dishes for potlucks and barbecues, and it’s always a hit. Let me know in the comments below if you try it and what you think!

Conclusion:

This Mexican Street Corn Pasta is truly a flavor explosion you won’t want to miss! It’s the perfect marriage of creamy, comforting pasta and the vibrant, zesty flavors of elote. The sweetness of the corn, the tang of the lime, the kick of the chili powder, and the salty cotija cheese all come together in a symphony of taste that will have you craving more. Trust me, this isn’t just another pasta dish; it’s an experience.

Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a restaurant-quality meal in the comfort of your own home. It’s a fantastic weeknight dinner option that’s both satisfying and exciting. Plus, it’s a guaranteed crowd-pleaser, perfect for potlucks, barbecues, or any gathering where you want to impress your friends and family with your culinary skills. Forget boring pasta – this recipe is a game-changer!

Looking for serving suggestions? This pasta is delicious on its own as a main course, but it also pairs beautifully with grilled chicken, shrimp, or steak. For a vegetarian option, consider adding black beans or grilled halloumi cheese. A simple side salad with a light vinaigrette would also complement the richness of the pasta perfectly.

And speaking of variations, feel free to get creative! If you like things extra spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a smoky flavor, try using smoked paprika instead of regular chili powder. You could also experiment with different types of pasta – rotini, penne, or even shells would work well. If you’re feeling adventurous, try grilling the corn before adding it to the pasta for an extra layer of smoky sweetness. For a creamier sauce, add a splash of heavy cream or even a dollop of sour cream at the end. Don’t be afraid to adjust the ingredients to suit your own taste preferences.

Serving Suggestions and Variations:

• Protein Power: Add grilled chicken, shrimp, or steak.
• Veggie Boost: Incorporate black beans or grilled halloumi.
• Spice It Up: Add cayenne pepper or hot sauce.
• Smoky Flavor: Use smoked paprika.
• Pasta Variety: Experiment with rotini, penne, or shells.
• Grilled Corn: Grill the corn for extra flavor.
• Extra Creamy: Add heavy cream or sour cream.

I truly believe you’ll love this Mexican Street Corn Pasta as much as I do. It’s a dish that’s both comforting and exciting, familiar and unique. It’s the kind of recipe that you’ll make again and again, and one that you’ll be proud to share with others.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I’m confident that you’ll be amazed by the results. And once you’ve tried it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments below – I can’t wait to see your creations! Happy cooking!