Mexican Street Corn Pasta

why make this recipe

This dish is quick and full of flavor. It mixes creamy pasta with sweet, charred corn. You can make it for a busy weeknight or a cookout. It uses simple pantry items and fresh corn.

introduction

Mexican Street Corn Pasta blends the taste of elote with pasta for a simple, tasty meal. It is creamy, tangy, and a little spicy. You can use roasted corn or try a quick method for corn with an air fryer; learn how on the air fryer corn on the cob page.

how to make Mexican Street Corn Pasta

Cook the pasta. Brown the corn in a skillet. Mix the pasta, corn, mayo, sour cream, cheese, and lime juice in a large bowl. Taste and add salt or pepper if you need. Serve warm with cilantro on top.

Ingredients :

• 8 ounces pasta
• 2 cups corn kernels
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese
• 1 tablespoon lime juice
• Salt and pepper to taste
• Chopped cilantro for garnish

Directions :

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add corn and sauté until it starts to brown, about 5-7 minutes.
3. Stir in chili powder, cumin, salt, and pepper, and cook for an additional minute.
4. In a large bowl, combine the cooked pasta, sautéed corn, mayonnaise, sour cream, cotija cheese, and lime juice. Mix well.
5. Serve warm, garnished with chopped cilantro.

how to serve Mexican Street Corn Pasta

Serve it warm or at room temperature. Add extra cotija or a squeeze of lime on top. It works well with grilled chicken, steak, or a green salad. You can also serve it as a side with tacos or beans.

how to store Mexican Street Corn Pasta

Put leftovers in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a pan or microwave. Freezing is not recommended because the texture of the corn and sauce will change.

tips to make Mexican Street Corn Pasta

• Brown the corn well for a smoky flavor.
• Use fresh or frozen corn. Thaw frozen corn first.
• Drain the pasta well so the salad is not watery.
• Taste and adjust chili powder and salt.
• Add more lime if you like bright flavor.

variation (if any)

• Add diced grilled chicken or shrimp for protein.
• Stir in chopped jalapeño for more heat.
• Use feta instead of cotija if needed.
• For a vegan version, use vegan mayo and vegan cheese.

FAQs

Q: Can I use canned corn?
A: Yes. Drain it well and sauté a bit to add color and flavor.

Q: Is this dish spicy?
A: It is mildly spicy from the chili powder. You can reduce or skip the chili powder for less heat.

Q: Can I make this ahead of time?
A: Yes. Mix it and chill, but add cilantro and extra cheese right before serving for best texture.

Mexican Street Corn Pasta

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A creamy, tangy pasta dish that combines the flavors of Mexican street corn (elote) with simple pantry items for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 8 ounces pasta
• 2 cups corn kernels
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese
• 1 tablespoon lime juice
• Salt and pepper to taste
• Chopped cilantro for garnish

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Instructions

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add corn and sauté until it starts to brown, about 5-7 minutes.
3. Stir in chili powder, cumin, salt, and pepper, and cook for an additional minute.
4. In a large bowl, combine the cooked pasta, sautéed corn, mayonnaise, sour cream, cotija cheese, and lime juice. Mix well.
5. Serve warm, garnished with chopped cilantro.

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Notes

Brown the corn well for a smoky flavor. Taste and adjust seasoning as needed.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 20mg