Creamy Mexican Street Corn Pasta Recipe
Introduction
This Creamy Mexican Street Corn Pasta is a delightful fusion of classic Mexican flavors and comforting pasta. It features a rich, smoky sauce with fresh corn and a hint of spice, perfect for a quick weeknight dinner or casual gathering.
Ingredients
- Kosher salt
- 8 oz. spaghetti
- 2 tbsp. extra-virgin olive oil
- 2 cups fresh or frozen corn
- 2 garlic cloves, minced
- 1 1/2 tsp. smoked paprika, plus more for serving
- 1/2 tsp. cayenne pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 scallion, thinly sliced
- 1/4 cup crumbled cotija
- 2 tbsp. coarsely chopped fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Step 1: In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, until nearly al dente, about 8 to 9 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Step 2: Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the corn and cook, stirring frequently, until bright yellow if fresh or warmed through if frozen, about 2 to 3 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Season with 1 teaspoon of salt, then add the smoked paprika and cayenne pepper, stirring to combine.
- Step 3: Reduce the heat to medium and add the heavy cream and sour cream to the skillet. Bring to a gentle simmer and cook, stirring occasionally, until the cream thickens slightly, about 3 minutes.
- Step 4: Transfer the cooked pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time as needed to achieve a glossy, slightly thickened sauce.
- Step 5: Remove from heat and top the pasta with sliced scallions, crumbled cotija, chopped cilantro, and a sprinkle of smoked paprika. Serve immediately with lime wedges on the side for squeezing over the pasta.
Tips & Variations
- For extra depth, try roasting the corn before adding it to the skillet to enhance its natural sweetness and smoky flavor.
- Substitute cotija with feta cheese if cotija is unavailable; the flavors are similar and both add a salty tang.
- If you prefer a spicier dish, increase the cayenne pepper or add a dash of hot sauce when tossing the pasta.
- Use gluten-free pasta to make this recipe suitable for gluten sensitivities.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce, or microwave in short intervals, stirring occasionally to maintain a creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Drain it well before cooking and reduce the initial cooking time since canned corn is already cooked.
Is this dish suitable for vegetarians?
Yes, this recipe contains no meat, making it suitable for vegetarians. Just be sure to use vegetarian-friendly cheese if strict adherence is needed.
PrintCreamy Mexican Street Corn Pasta Recipe
Creamy Mexican Street Corn Pasta is a flavorful fusion dish combining al dente spaghetti with a rich, smoky, and slightly spicy creamy corn sauce inspired by the classic Mexican street corn flavors. This comforting pasta features fresh or frozen corn sautéed with garlic, smoked paprika, and cayenne, then simmered in a luscious blend of heavy cream and sour cream, topped with tangy cotija cheese, fresh cilantro, scallions, and a squeeze of lime for brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Pasta
- 8 oz. spaghetti
- Kosher salt (for boiling water and seasoning)
Sauce and Toppings
- 2 tbsp. extra-virgin olive oil
- 2 cups fresh or frozen corn
- 2 garlic cloves, minced
- 1 1/2 tsp. smoked paprika, plus more for serving
- 1/2 tsp. cayenne pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 scallion, thinly sliced
- 1/4 cup crumbled cotija cheese
- 2 tbsp. coarsely chopped fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it is nearly al dente, about 8 to 9 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Sauté the corn and aromatics: While the pasta cooks, heat the olive oil in a large, high-sided skillet over medium heat. Add the corn and cook, stirring often, until it turns bright yellow if fresh or is warmed through if frozen, about 2 to 3 minutes. Add the minced garlic and cook for about 30 seconds until fragrant. Season with 1 teaspoon kosher salt and stir in the smoked paprika and cayenne pepper.
- Prepare the creamy sauce: Lower the heat to medium and pour in the heavy cream and sour cream. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the cream thickens slightly, about 3 minutes.
- Toss pasta in the sauce: Add the drained pasta to the skillet with the creamy corn sauce. Toss to combine, adding reserved pasta water a little at a time as needed to loosen the sauce until it reaches a glossy, slightly thickened consistency.
- Garnish and serve: Remove from heat and sprinkle the pasta with thinly sliced scallions, crumbled cotija cheese, chopped cilantro, and a pinch of extra smoked paprika. Serve immediately with lime wedges on the side for squeezing over the pasta.
Notes
- Use fresh corn for the best flavor, but frozen corn works well as a convenient alternative.
- Adjust cayenne pepper according to your preferred spice level.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- Reserve pasta water carefully, as it helps to loosen the sauce and blend it smoothly with the pasta.
- Serve immediately for best texture; the sauce thickens upon standing.
Keywords: Mexican street corn, creamy pasta, cotija, smoked paprika, comfort food, quick dinner
