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Mexican Street Corn Pasta

Mexican Street Corn Pasta
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Mexican Street Corn Pasta is a vibrant and creamy fusion dish inspired by Mexican street corn, featuring smoky roasted corn, tangy queso fresco or cotija cheese, zesty lime, and a hint of spice, tossed with perfectly cooked penne or rotini pasta. This easy-to-make recipe delivers a bold and authentic flavor profile with a creamy sauce and satisfying textures, ideal for weeknight dinners, parties, or as a versatile side dish.

Ingredients

Scale

Corn and Pasta

  • 2 cups fresh or frozen corn kernels
  • 8 ounces short pasta (penne, rotini, or similar)

Cheese and Sauce

  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder or smoked paprika

Herbs and Garnishes

  • 1/4 cup fresh cilantro, chopped
  • Extra crumbled queso fresco for garnish (optional)
  • Additional cilantro leaves for garnish (optional)
  • Smoked paprika for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Roast the Corn: Start by roasting fresh or frozen corn kernels in a hot skillet or under the broiler until they develop a golden char. This roasting adds a smoky flavor that is essential for reproducing the taste of Mexican street corn in your pasta.
  2. Cook the Pasta: While the corn is roasting, cook the pasta according to package directions until just al dente. Avoid overcooking to ensure the pasta remains firm and holds up well when mixed with the creamy sauce.
  3. Prepare the Creamy Sauce: In a bowl, combine mayonnaise, fresh lime juice, minced garlic, chili powder (or smoked paprika), and crumbled queso fresco or cotija cheese. Mix well to balance creaminess with tang and a mild spicy kick.
  4. Combine and Toss: Drain the cooked pasta and immediately toss it with the roasted corn and creamy sauce until every piece is evenly coated. Fold in the chopped fresh cilantro to add herbal freshness and vibrant color.
  5. Serve Warm or Chill: Enjoy the Mexican Street Corn Pasta warm, or refrigerate it for about an hour to allow the flavors to meld and serve it chilled as a refreshing pasta salad.

Notes

  • Roast corn using high heat and stir occasionally to evenly char the kernels without burning.
  • Do not overcook pasta to maintain texture and prevent mushiness in the dish.
  • Use fresh lime juice for a bright acidity; bottled lime juice will not have the same fresh flavor.
  • Adjust chili powder amount to suit your preferred spice level, starting small and increasing gradually.
  • Garnish generously with extra queso fresco, cilantro leaves, smoked paprika, and lime wedges to enhance flavor and presentation.

Nutrition

Keywords: Mexican Street Corn Pasta, Mexican pasta recipe, creamy corn pasta, queso fresco pasta, summer pasta salad, smoky corn pasta, easy Mexican pasta

Find it online: https://eazyum.com/mexican-street-corn-pasta/