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Mexican Street Corn Pasta

This Mexican Street Corn Pasta is bursting with smoky, creamy, and fresh flavors! A fun twist on classic elote, tossed with pasta, cherry tomatoes, and tangy feta cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta of choice penne, rotini, or bowtie work beautifully
  • 2 cups corn kernels fresh or frozen
  • 1 tablespoon olive oil for sautéing the corn
  • 1 teaspoon chili powder adds smoky heat
  • 1/2 teaspoon cumin warm, earthy undertone
  • 1/4 teaspoon garlic powder subtle garlicky depth
  • 1/4 teaspoon salt enhances flavors
  • 1/4 teaspoon black pepper adds gentle kick
  • 1 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 1/2 cup crumbled feta cheese creamy and tangy, alternative to cotija
  • 1/4 cup mayonnaise brings creaminess
  • 1 lime juice juice of 1 lime

Instructions

  • Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente. Drain pasta and set aside, reserving some pasta water.
  • 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 golden, about 5 to 7 minutes.
  • 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 to coat and cook for 1 to 2 minutes more to toast the spices.
  • In a large mixing bowl, combine 1/4 cup mayonnaise and juice of 1 lime. Whisk until smooth to make the creamy sauce base.
  • Add 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 reserved pasta water if needed to loosen the sauce.
  • Sprinkle 1/2 cup crumbled feta cheese over the pasta and give a final gentle toss to mix everything well.
  • Serve warm or at room temperature. Garnish with extra cilantro or lime wedge if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Citrus juicer
  • Wooden Spoon or Spatula

Notes

  • Swap mayonnaise for Greek yogurt for a lighter, protein-rich alternative.
  • Use vegan mayonnaise and plant-based cheese to make it vegan-friendly.
  • Add grilled chicken, shrimp, or black beans for extra protein and heartiness.
  • Boost heat by adding cayenne pepper or chopped jalapeños when sautéing the corn.
  • Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing to preserve texture.