Description
This vibrant Mexican Street Corn Pasta combines the flavors of traditional elote with pasta for a delicious twist. It’s creamy, spicy, and perfect for a quick weeknight dinner!
Ingredients
8 oz (225g) of pasta (your choice: penne, fusilli, etc.)
2 cups corn (fresh or frozen)
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add corn and sauté for about 5-7 minutes until slightly charred.
3. Stir in chili powder, smoked paprika, and cayenne pepper (if using). Cook for another minute.
4. In a large bowl, combine cooked pasta, charred corn mixture, mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Mix well.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with extra cotija cheese and cilantro if desired.
Notes
This dish can be served as a main course or as a side dish. Feel free to add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 9g
Keywords: Mexican, street corn, pasta, elote