Save to Pinterest Experience the vibrant fusion of creamy pasta and the bold flavors of Mexican street corn. This dish captures the essence of elote—the beloved Mexican street food—by combining sweet charred corn, tangy cotija cheese, zesty lime, and a touch of spice in a comforting pasta form. Perfect for gatherings or a flavorful weeknight dinner, this Mexican Street Corn Pasta brings the streets of Mexico City right to your kitchen table.
Save to Pinterest The secret to this dish lies in the creamy sauce—a harmonious blend of sour cream, mayonnaise, and aromatic spices like chili powder, smoked paprika, and cumin. When tossed with al dente pasta and lightly charred corn kernels, every bite becomes a celebration of textures and flavors. The finishing touches of crumbled cotija, fresh cilantro, and a squeeze of lime bring brightness and authenticity that elevates this pasta beyond the ordinary.
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
For the best char on your corn, avoid overcrowding the skillet—cook in batches if necessary. The pasta water is crucial for achieving the perfect sauce consistency, so don't forget to reserve it before draining. Cotija cheese adds authentic salty tang, but if you can't find it, feta makes an excellent substitute with similar crumbly texture.
Varianten und Anpassungen
This versatile dish welcomes customization. For extra heat, add diced jalapeños or a pinch of cayenne pepper to the sauce. Transform it into a protein-rich meal by adding grilled chicken or shrimp. The dish works beautifully with different pasta shapes—try shells or bowties to catch more of the creamy sauce.
Serviervorschläge
Serve this Mexican Street Corn Pasta as a standalone main dish or as part of a Mexican-themed feast alongside grilled meats, black beans, or a crisp green salad. It's excellent warm but also shines at room temperature, making it ideal for potlucks and picnics. Don't forget extra lime wedges on the side—that final squeeze of citrus brightens every bite.
Save to Pinterest Whether you're craving comfort food with a kick or looking to impress guests with something uniquely delicious, this Mexican Street Corn Pasta delivers on all fronts. Each forkful brings together creamy, tangy, spicy, and fresh elements—a true celebration of Mexican-inspired flavors that will have everyone coming back for seconds.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly in this dish. Thaw and pat dry before sautéing to achieve the best char. No need to cook the corn separately if using frozen—just add it directly to the hot skillet with butter.
- → What pasta shape works best?
Penne or rotini are ideal choices because their shapes hold the creamy sauce well. Fusilli, macaroni, or shells would also work. Avoid long strands like spaghetti as the sauce and corn toppings don't cling as effectively.
- → How can I make this dish spicier?
Add diced jalapeños while sautéing the corn, increase the chili powder, or add a pinch of cayenne pepper. You can also serve with extra Tajín or hot sauce on the side for customizable heat.
- → Can I make this dish dairy-free?
Substitute dairy ingredients with plant-based alternatives: use vegan butter, dairy-free sour cream and mayonnaise, nutritional yeast or vegan feta instead of cotija, and your favorite non-dairy milk.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more sauce as it sits, so add a splash of milk or reserved pasta water when reheating to restore creaminess.
- → Can I add protein to make it more substantial?
Absolutely. Grilled chicken, shrimp, or black beans make excellent additions. Cook your protein separately and fold it in during step 4. Black beans work especially well for a vegetarian protein boost.