Creamy Mexican Street Corn Pasta Recipe

Introduction

This Creamy Mexican Street Corn Pasta brings the beloved flavors of elote into a comforting, saucy pasta dish. With smoky spices, fresh corn, and a tangy creamy sauce, it’s a perfect meal that’s easy to make and full of vibrant taste.

Ingredients

• Kosher salt
• 8 oz. spaghetti
• 2 tbsp. extra-virgin olive oil
• 2 c. fresh or frozen corn
• 2 garlic cloves, minced
• 1 1/2 tsp. smoked paprika, plus more for serving
• 1/2 tsp. cayenne pepper
• 1 c. heavy cream
• 1/2 c. sour cream
• 1 scallion, thinly sliced
• 1/4 c. crumbled cotija
• 2 tbsp. coarsely chopped fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. 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 spaghetti.
2. 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. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. Season with 1 teaspoon salt, then stir in the smoked paprika and cayenne pepper.
3. Step 3: Reduce the heat to medium and add the heavy cream and sour cream to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the cream thickens slightly, about 3 minutes.
4. 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, until the sauce is slightly thickened and glossy.
5. Step 5: Remove from heat and top the pasta with sliced scallions, crumbled cotija, chopped cilantro, and a sprinkle of smoked paprika. Serve with lime wedges on the side for squeezing over the pasta.

Tips & Variations

• Use fresh corn for a sweeter, more vibrant flavor, but frozen works well when fresh isn’t available.
• Add cooked, shredded chicken or sautéed shrimp for extra protein.
• Substitute crema Mexicana or Greek yogurt in place of sour cream for a lighter twist.
• Adjust cayenne pepper to your preferred spice level or omit for a milder dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, feel free to use your favorite pasta shapes like penne, rigatoni, or fusilli. Just adjust cooking time according to the package instructions.

Is this dish spicy?

The dish has a mild to moderate heat from the cayenne pepper, which can be adjusted or omitted based on your spice preference.

Creamy Mexican Street Corn Pasta Recipe

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★★★★★

4.7 from 172 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Creamy Mexican Street Corn Pasta combines the vibrant flavors of traditional Mexican street corn with a luscious, creamy pasta sauce. This dish features sweet corn sautéed with garlic and smoky spices, blended into a rich cream and sour cream sauce, tossed with spaghetti, and finished with tangy cotija cheese, fresh cilantro, scallions, and a squeeze of lime for brightness. It’s a flavorful, comforting meal perfect for any night of the week.

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Ingredients

Scale 1x2x3x

Pasta

• 8 oz. spaghetti
• Kosher salt, for boiling water

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

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Instructions

1. Cook the Pasta: 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 pasta cooking water, then drain the pasta.
2. Sauté the Corn and Garlic: While the pasta cooks, heat extra-virgin olive oil in a large, high-sided skillet over medium heat. Add the corn and cook, stirring frequently, until bright yellow and tender if fresh, or warmed through if frozen, about 2 to 3 minutes. Add minced garlic and cook, stirring constantly, for about 30 seconds until fragrant. Season with 1 teaspoon kosher salt, then stir in smoked paprika and cayenne pepper to coat the corn evenly with spices.
3. Make the Cream Sauce: Reduce heat to medium and add heavy cream and sour cream to the skillet. Stir to combine, then bring the mixture to a gentle simmer. Cook, stirring occasionally, until the cream thickens slightly, about 3 minutes.
4. Toss Pasta in Sauce: Add the drained spaghetti to the skillet with the creamy corn sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce and create a glossy, slightly thickened consistency.
5. Serve and Garnish: Divide the pasta among plates and top with sliced scallions, crumbled cotija cheese, chopped cilantro, and additional smoked paprika for extra flavor and color. Serve with lime wedges on the side for squeezing over the pasta just before eating.

Notes

• Use fresh corn for a sweeter, more vibrant flavor, or frozen corn as a convenient alternative.
• Adjust the cayenne pepper to control the heat to your preference.
• For a lighter version, substitute half-and-half for heavy cream, keeping in mind the sauce will be less rich.
• If cotija cheese is unavailable, feta or parmesan can be used as substitutions.
• Reserve pasta water carefully as it helps to thicken and bind the sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn pasta, creamy corn pasta, cotija cheese pasta, smoky pasta recipe, easy Mexican dinner, creamy spaghetti