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, deeply intertwined with the country’s culinary heritage. For generations, vendors have grilled corn on the cob, slathering it with creamy mayonnaise, tangy cotija cheese, chili powder, and a squeeze of lime. This simple yet sensational combination has captivated locals and tourists alike, becoming a symbol of Mexican culinary ingenuity.

But what makes Mexican Street Corn Pasta so incredibly appealing? It’s the perfect marriage of comfort food and bold flavors. The sweetness of the corn, the richness of the creamy sauce, the salty tang of the cheese, and the subtle kick of chili powder create a symphony of sensations that dance on your palate. Plus, it’s surprisingly easy to make, making it ideal for busy weeknights or casual gatherings. So, ditch the same old pasta routine and get ready to experience a fiesta in every bite!

this Recipe

Ingredients:

• Pasta: 1 pound of your favorite pasta shape (I love using cavatappi or rotini for this!)
• Corn: 4 ears of fresh corn, kernels removed (about 3 cups), or 3 cups frozen corn, thawed
• Mayonnaise: 1/2 cup
• Mexican Crema or Sour Cream: 1/4 cup
• Cotija Cheese: 1/2 cup, crumbled
• Lime Juice: 2 tablespoons, freshly squeezed
• Chili Powder: 1 teaspoon
• Cumin: 1/2 teaspoon
• Garlic Powder: 1/4 teaspoon
• Cayenne Pepper: 1/4 teaspoon (or more, to taste!)
• Cilantro: 1/4 cup, chopped
• Butter: 2 tablespoons
• Olive Oil: 1 tablespoon
• Salt: To taste
• Black Pepper: To taste
• Optional Garnishes: Extra cotija cheese, lime wedges, cilantro sprigs

Cooking the Pasta:

1. Bring a large pot of salted water to a boil. This is crucial! Don’t skimp on the salt; it seasons the pasta from the inside out. I usually add about a tablespoon of salt per gallon of water.
2. Add the pasta and cook according to package directions. Cook until al dente – that means it should be firm to the bite. Nobody likes mushy pasta!
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold! It helps create a creamy sauce that clings beautifully to the pasta.
4. Drain the pasta and set aside. Don’t rinse it unless you’re making a cold pasta salad. We want that starch to help our sauce.

Preparing the Corn:

1. If using fresh corn, remove the kernels from the cob. You can do this by standing the ear of corn upright on a cutting board and carefully slicing down with a sharp knife. Be careful not to cut yourself! Alternatively, you can use a corn stripper tool.
2. Melt the butter and olive oil in a large skillet over medium heat. The combination of butter and olive oil adds richness and prevents the butter from burning.
3. Add the corn to the skillet and cook for about 8-10 minutes, stirring occasionally. You want the corn to be slightly charred and tender. This adds a wonderful smoky flavor that’s characteristic of Mexican street corn. If using frozen corn, it might take a little less time.
4. Season the corn with salt and pepper to taste. Don’t be afraid to be generous with the seasoning!
5. Remove the corn from the skillet and set aside. We’ll add it to the pasta later.

Making the Elote Sauce:

1. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, garlic powder, and cayenne pepper. This is where the magic happens! Taste and adjust the seasonings to your liking. If you like it spicier, add more cayenne pepper. If you prefer a tangier flavor, add more lime juice.
2. The sauce should be smooth and creamy. If it’s too thick, add a tablespoon or two of the reserved pasta water to thin it out.

Assembling the Mexican Street Corn Pasta:

1. Add the cooked pasta to the skillet (or a large bowl).
2. Pour the elote sauce over the pasta and toss to coat. Make sure every strand of pasta is covered in that delicious sauce!
3. Add the cooked corn and cotija cheese to the pasta. Toss again to combine.
4. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency. This is where that reserved pasta water really shines! It helps create a creamy, luscious sauce that clings to the pasta.
5. Stir in the chopped cilantro. The fresh cilantro adds a bright, herbaceous note that complements the other flavors perfectly.
6. Taste and adjust the seasonings as needed. Does it need more salt? More lime juice? Now’s the time to make it perfect!

Serving:

1. Serve the Mexican Street Corn Pasta immediately. It’s best served warm, but it’s also delicious at room temperature.
2. Garnish with extra cotija cheese, lime wedges, and cilantro sprigs, if desired. These garnishes add visual appeal and enhance the flavor of the dish.
3. Enjoy! This pasta is perfect as a side dish or a main course. It’s also great for potlucks and parties.

Tips and Variations:

• Spice it up! If you like your food extra spicy, add a pinch of chipotle powder or a few drops of your favorite hot sauce to the elote sauce.
• Add some protein. Grilled chicken, shrimp, or black beans would be delicious additions to this pasta.
• Make it vegetarian. This recipe is already vegetarian, but you can easily make it vegan by using vegan mayonnaise, vegan sour cream, and a vegan cheese alternative.
• Grill the corn. For an even smokier flavor, grill the corn on the cob before removing the kernels.
• Use different pasta shapes. While I love cavatappi and rotini, you can use any pasta shape you like. Penne, farfalle, or even spaghetti would work well.
• Make it ahead of time. You can prepare the elote sauce and cook the corn ahead of time. Store them separately in the refrigerator until you’re ready to assemble the pasta.
• Add some vegetables. Diced bell peppers, onions, or zucchini would be great additions to this pasta.
• Don’t overcook the pasta. Overcooked pasta will be mushy and unappetizing. Cook it al dente for the best texture.
• Don’t be afraid to experiment with the seasonings. This recipe is just a starting point. Feel free to adjust the seasonings to your liking.
• Use high-quality ingredients. The better the ingredients, the better the final dish will taste.

Storage:

Store leftover Mexican Street Corn Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You may need to add a little bit of water or milk to loosen it up.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Fat: 20-30 grams
• Protein: 10-15 grams
• Carbohydrates: 50-60 grams

This Mexican Street Corn Pasta is a crowd-pleaser that’s sure to become a new favorite! Enjoy!

Conclusion:

This Mexican Street Corn Pasta is truly a flavor explosion you won’t want to miss! From the creamy, cheesy sauce to the sweet bursts of grilled corn and the spicy kick of chili powder, every bite is a celebration of vibrant flavors. It’s quick, easy, and guaranteed to be a crowd-pleaser, making it the perfect weeknight dinner or a standout dish at your next potluck.

But what makes this pasta truly special is its versatility. Feel free to get creative and adapt it to your own tastes. Want to add some protein? Grilled chicken or shrimp would be fantastic additions. For a vegetarian option, consider black beans or roasted poblano peppers. If you’re feeling adventurous, try adding a drizzle of hot sauce or a sprinkle of cotija cheese for an extra layer of flavor.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce for an extra kick.
* Make it a salad: Let the pasta cool completely and toss it with chopped tomatoes, red onion, and cilantro for a refreshing summer salad.
* Grill it: Grill the corn on the cob for an even smokier flavor.
* Add some protein: Grilled chicken, shrimp, or black beans would be delicious additions.
* Cheese it up: Experiment with different types of cheese, such as Monterey Jack or queso fresco.
* Make it vegan: Use plant-based butter, milk, and cheese alternatives to create a delicious vegan version.

I truly believe this recipe will become a new favorite in your household. It’s the perfect balance of comfort food and exciting flavors, and it’s so easy to customize to your liking. The combination of sweet corn, creamy sauce, and spicy seasoning is simply irresistible.

Don’t just take my word for it, though! I highly encourage you to give this Mexican Street Corn Pasta a try. I’m confident that you’ll be amazed by how delicious and easy it is to make. And once you’ve tried it, I’d love to hear about your experience. Did you make any variations? What did you think of the flavor? What did your family and friends think?

Please feel free to share your thoughts and photos in the comments below. I’m always eager to see how you’ve made the recipe your own. Your feedback is invaluable and helps me continue to create recipes that you’ll love. So go ahead, grab your ingredients, and get cooking! I can’t wait to hear what you think of this delightful and flavorful pasta dish. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!