Street Corn Pasta
Pasta tossed with charred corn, lime, cotija cheese, and fresh herbs inspired by Mexican street corn. Finished warm with a creamy or oil-based sauce and topped with crumbled cheese and toasted seeds.
Ingredients
Method
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add corn and minced garlic; cook, stirring occasionally, until the corn is lightly charred and tender, about 5–7 minutes.
Add chili powder and stir to coat. Pour in lime juice and vegetable broth (if using). Simmer for 2 minutes to blend flavors.
If using cream cheese, stir it in off heat until melted and smooth. Otherwise, finish with the remaining 2 tbsp olive oil for a lighter version.
Toss the cooked pasta with the corn mixture. Season to taste with salt and black pepper.
Divide into bowls. Top with crumbled cotija cheese, sliced red onion, fresh cilantro, and toasted sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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