Mexican Street Corn Pasta
This creamy pasta combines zesty lime, smoky spices, and sweet corn with a rich, cheesy sauce for a bold flavor inspired by Mexican street corn.
Equipment
- 1 large pot
- 1 skillet
- 1 large bowl
Ingredients
- 12 oz rotini penne, or shells pasta
- Water and salt for boiling pasta
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 tablespoon olive oil or butter
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cumin optional
- Salt and black pepper to taste
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheddar Monterey Jack, or Mexican cheese blend
- Zest and juice of 1 lime
- 1 clove garlic minced
- Optional toppings: crumbled feta or cotija-style cheese
- Chopped fresh cilantro or parsley
- Sliced green onions
- Extra chili powder or paprika
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Drain pasta and set aside.
- Heat olive oil or butter in a skillet over medium heat.
- Add corn kernels, smoked paprika, chili powder, cumin if using, salt, and pepper; cook 4-5 minutes until corn is lightly golden and fragrant.
- Remove skillet from heat.
- In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, shredded cheese, lime zest, lime juice, and minced garlic until smooth.
- Add warm pasta and seasoned corn to the creamy sauce and toss until evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Transfer to serving dish and garnish with crumbled cheese, fresh herbs, and extra spices if desired.
- Serve warm or slightly cooled.
Notes
- Add grilled chicken, shrimp, or black beans for protein boost.
- Include diced jalapeños or cayenne for additional spice.
- Use Greek yogurt instead of sour cream for lighter option.
- Refrigerate leftovers up to 3 days; stir before serving.