Mexican Street Corn Pasta
Pasta tossed with charred corn, cotija cheese, lime, and cilantro in a creamy or oil-based sauce. Inspired by elote, this dish swaps the corn base for pasta while keeping the street-corn flavor profile.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add corn, red onion, and minced jalapeño if using. Cook for 5–7 minutes, stirring occasionally, until corn is lightly charred and onion softens.
Add minced garlic and smoked paprika, stirring for 30 seconds until fragrant.
Add drained pasta to the skillet with the corn mixture. Drizzle with remaining 1 tbsp olive oil and lime juice. Toss well to coat.
Fold in crumbled cotija cheese gently. Taste and adjust seasoning with salt and pepper.
Transfer to serving plates or bowls. Garnish with fresh cilantro, sliced green onion, and additional crumbled queso fresco if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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