Mexican Street Corn Pasta

Experience the vibrant fusion of creamy pasta and the bold flavors of Mexican street corn. This dish brings together sweet corn kernels, tangy cotija cheese, zesty lime, and a touch of spice, creating a perfect harmony of textures and tastes. Whether you're hosting a gathering or craving a flavorful weeknight dinner, this Mexican-inspired pasta delivers restaurant-quality results in just 35 minutes.

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The magic happens when charred corn meets a velvety sauce infused with chili powder, smoked paprika, and cumin. The creamy base of sour cream and mayonnaise coats each piece of pasta perfectly, while fresh lime juice cuts through the richness, adding brightness that makes every bite irresistible. Finished with crumbled cotija and fresh cilantro, this pasta captures the essence of elote in a comforting, fork-friendly format.

Ingredients

• Pasta: 340 g (12 oz) penne or rotini pasta, salt for boiling water
• Vegetables: 2 cups fresh or frozen corn kernels (about 3–4 ears fresh corn), 2 tbsp unsalted butter, 2 cloves garlic, minced
• Sauce: 120 ml (½ cup) sour cream, 60 ml (¼ cup) mayonnaise, 60 ml (¼ cup) whole milk, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp ground cumin, 1 tbsp fresh lime juice, 1 tsp lime zest, salt and black pepper, to taste
• Toppings: 80 g (¾ cup) cotija cheese, crumbled, 2 tbsp fresh cilantro, chopped, extra chili powder or Tajín, for garnish, lime wedges, for serving

Instructions

Step 1

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.

Step 2

While the pasta cooks, heat the butter in a large skillet over medium-high heat. Add the corn and sauté for 4–5 minutes until lightly charred. Add the garlic and cook for 1 minute more.

Step 3

In a large bowl, whisk together sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest. Season with salt and pepper.

Step 4

Add the cooked pasta and sautéed corn mixture to the bowl with the sauce. Toss to coat, adding reserved pasta water as needed for a creamy consistency.

Step 5

Stir in half of the cotija cheese and half of the cilantro.

Step 6

Serve warm, garnished with remaining cotija, cilantro, extra chili powder or Tajín, and lime wedges.

Zusatztipps für die Zubereitung

Reserve pasta water before draining—it's the secret to achieving that perfectly silky sauce consistency. If the sauce becomes too thick, gradually add the starchy pasta water until you reach your desired texture. For the best charred corn flavor, avoid overcrowding the skillet and let the kernels develop those golden-brown spots undisturbed.

Varianten und Anpassungen

For extra heat, add diced jalapeños or a pinch of cayenne pepper. Swap cotija cheese with feta if unavailable. Add grilled chicken or shrimp for a non-vegetarian version. This dish is also great served warm or at room temperature, making it perfect for potlucks and picnics.

Serviervorschläge

Serve this Mexican street corn pasta in a large communal bowl, allowing guests to help themselves and customize their toppings. Offer extra lime wedges, Tajín, and crumbled cotija on the side. Pair with a simple green salad dressed with citrus vinaigrette to balance the richness, or serve alongside grilled vegetables for a complete vegetarian feast.

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This Mexican street corn pasta celebrates the beloved flavors of elote in a comforting, shareable format. The combination of creamy sauce, charred sweet corn, and zesty seasonings creates a dish that's both familiar and exciting. Whether you're serving it for a casual family dinner or bringing it to your next gathering, it's sure to become a requested favorite in your recipe rotation.

Recipe FAQs

→ What pasta works best?

Penne or rotini hold the sauce well and complement the corn's texture nicely.

→ Can I use frozen corn?

Yes, frozen corn works well and should be thawed before sautéing for best results.

→ How can I add extra heat?

Incorporate diced jalapeños or a pinch of cayenne pepper when mixing the sauce.

→ What can substitute cotija cheese?

Feta cheese is a good alternative that offers a similar tang and crumbly texture.

→ How to prepare the sauce?

Whisk together sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, lime zest, salt, and pepper until smooth and creamy.