Mexican Street Corn Pasta

If you love the vibrant, smoky flavors of Mexican street corn but want to enjoy it in a comforting, pasta form, then Mexican Street Corn Pasta is about to become your new favorite dish. This recipe takes the classic elote flavors—charred corn, zesty lime, creamy cheese, and a hint of spice—and tosses them with perfectly cooked pasta and juicy cherry tomatoes for a bold and satisfying meal. It’s a delightful twist that’s fresh, easy to make, and bursting with deliciousness in every bite.

Why It Deserves a Spot

Mexican Street Corn Pasta is more than just a fusion of flavors; it’s a celebration of textures and colors that come together effortlessly. The sweet corn kernels provide a natural crunch and pop, while the chili powder and cumin bring a gentle warmth that awakens your taste buds. The lime juice adds a bright tang, balancing the richness of the creamy mayonnaise and crumbled feta cheese. Plus, it’s a versatile dish that works as a weeknight dinner, a potluck favorite, or even a side for your next barbecue.

What makes this pasta truly special is how it captures the essence of Mexican street food in a bowl of comfort. It’s fast to prepare, uses simple ingredients, and fits perfectly into various meal plans. Whether you’re a pasta lover or a fan of bold, fresh flavors, this recipe deserves a spot in your rotation.

What Goes Into Mexican Street Corn Pasta

• 8 ounces pasta of choice – Choose your favorite pasta shape; penne, rotini, or bowtie work beautifully.
• 2 cups corn kernels – Fresh corn is ideal, but frozen works just as well.
• 1 tablespoon olive oil – For sautéing the corn to get that nice, slightly charred flavor.
• 1 teaspoon chili powder – Adds smoky heat without overwhelming the dish.
• 1/2 teaspoon cumin – Gives a warm, earthy undertone.
• 1/4 teaspoon garlic powder – For subtle garlicky depth.
• 1/4 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon black pepper – Adds a gentle kick.
• 1 cup cherry tomatoes, halved – Juicy bursts of sweetness and acidity.
• 1/4 cup cilantro, chopped – Fresh, herbaceous brightness.
• 1/2 cup crumbled feta cheese – Creamy and tangy, a perfect alternative to cotija.
• 1/4 cup mayonnaise – Brings creaminess and helps coat the pasta beautifully.
• Juice of 1 lime – Adds that signature citrus punch to elevate the dish.

Gear Checklist

• Large pot – For boiling pasta.
• Large skillet or frying pan – To sauté corn and toast spices.
• Colander – To drain pasta.
• Mixing bowl – To combine pasta with sauce and veggies.
• Knife and cutting board – For chopping cilantro and halving cherry tomatoes.
• Citrus juicer (optional) – To get the most juice out of your lime.
• Wooden spoon or spatula – For stirring ingredients while cooking.

How to Prepare Mexican Street Corn Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your 8 ounces of pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a little pasta water for later.

Step 2: Sauté the Corn

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 2 cups of corn kernels and cook, stirring occasionally, until the corn starts to char and get a bit golden—about 5 to 7 minutes. This step is key to unlocking that smoky street corn flavor.

Step 3: Spice It Up

Sprinkle 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper onto the sautéed corn. Stir well to evenly coat the kernels and cook for an additional 1 to 2 minutes to toast the spices.

Step 4: Mix the Sauce

In a large mixing bowl, combine 1/4 cup mayonnaise and the juice of 1 lime. Whisk together until smooth. This zesty, creamy base will bring everything together.

Step 5: Combine Pasta and Veggies

Add the cooked pasta, sautéed corn with spices, 1 cup halved cherry tomatoes, and 1/4 cup chopped cilantro to the bowl with the sauce. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

Step 6: Finish with Cheese

Sprinkle 1/2 cup crumbled feta cheese over the pasta and give it one last gentle toss. The cheese adds a tangy creaminess that perfectly balances the smoky and spicy flavors.

Step 7: Serve and Enjoy

Serve your Mexican Street Corn Pasta warm or at room temperature. Garnish with extra cilantro or a wedge of lime for an extra pop of freshness.

Fit It to Your Goals

• For a lighter option: Swap mayonnaise for Greek yogurt to reduce fat and add protein.
• Make it vegan: Use vegan mayonnaise and replace feta with a plant-based cheese.
• Add protein: Toss in grilled chicken, black beans, or shrimp for a more filling meal.
• Boost the spice: Add a pinch of cayenne or chopped jalapeños when sautéing the corn.
• Make it a side: Serve alongside grilled meats or try it as a colorful accompaniment to your favorite main dish.

Behind the Recipe

This Mexican Street Corn Pasta recipe is inspired by the beloved Mexican street food “elote,” or grilled corn on the cob, which is typically slathered with mayonnaise, sprinkled with cheese, chili powder, and finished with lime juice and cilantro. By turning these flavors into a pasta dish, it offers a fun and approachable way to enjoy those signature tastes in an entirely new form. The use of feta cheese is a nod to the traditional cotija cheese but is easier to find and melts beautifully into the pasta. The bright cherry tomatoes add a fresh, juicy contrast that complements the savory corn. Overall, this dish is a vibrant mix of textures and flavors that satisfy cravings and impress your taste buds.

Storing, Freezing & Reheating

Mexican Street Corn Pasta is best enjoyed fresh, but if you have leftovers, follow these tips to keep it delicious:

• Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freezing: This dish doesn’t freeze well because mayonnaise and fresh tomatoes lose texture when frozen. It’s best to skip freezing.
• Reheating: Warm gently in a skillet over low heat or microwave in short intervals, stirring in a splash of water or broth to loosen the sauce.
• Freshen up: Add a squeeze of lime juice and a sprinkle of fresh cilantro after reheating to revive the flavors.

Mexican Street Corn Pasta FAQs

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn is preferred for the best texture and flavor, you can use canned corn in a pinch. Drain and rinse the corn well, then sauté it to develop some char and depth before adding the spices.

What type of pasta works best for this recipe?

Pasta shapes that hold sauce well, such as penne, rotini, or farfalle, are ideal. However, feel free to use whatever you have on hand. The key is to cook it al dente so it doesn’t get mushy when combined with the sauce.

Can I prepare this recipe ahead of time?

You can prepare the corn and chop the ingredients ahead of time to save cooking time. However, it’s best to toss everything together just before serving to keep the pasta from absorbing too much sauce and the tomatoes from becoming soggy.

Is there a dairy-free alternative to feta cheese?

Absolutely! You can substitute crumbled feta with a dairy-free cheese alternative or omit the cheese altogether. Nutritional yeast sprinkled on top can also add a cheesy flavor without dairy.

Cook This Next

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• Creamy Chicken Pesto Pasta – For those craving a rich, herbaceous pasta with tender chicken.
• Shrimp Scampi With Pasta Recipe – Light, garlicky, and elegant, ideal for a special dinner.

Bring It Home

Mexican Street Corn Pasta is a vibrant, flavorful dish that brings a taste of the street food scene straight to your kitchen. It’s easy to whip up, uses ingredients you probably already have, and packs a punch of flavor in every forkful. Whether you’re cooking for yourself, your family, or friends, this recipe delivers satisfying comfort with a fun, zesty twist. Next time you crave pasta with personality, reach for this recipe and enjoy the perfect blend of smoky, creamy, and fresh.

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