Mexican Street Corn Pasta

• 12 oz pasta (rotini or penne works great)
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup crumbled cotija cheese (or feta for dairy-free)
• 1/2 cup mayonnaise (use vegan mayo for dairy-free)
• 1/4 cup sour cream (or vegan sour cream)
• 2 green onions, thinly sliced
• 1 jalapeño, seeded and minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• Cilantro leaves for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat corn kernels in a skillet over medium heat until lightly charred, about 5 minutes.
3. 3 In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder.
4. 4 Add cooked pasta and charred corn to the bowl; toss to coat.
5. 5 Stir in cotija cheese, green onions, and jalapeño.
6. 6 Season with salt and pepper to taste.
7. 7 Serve immediately, garnished with cilantro.

Nutrition

Tips

• For extra smokiness, grill the corn on a grill pan or outdoor grill.
• Feel free to add cooked shrimp or grilled chicken for a protein boost.
• If you like it spicy, leave the jalapeño seeds in or add a pinch of cayenne.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to restore creaminess.

Serving Suggestions

• Pair with a fresh avocado salad or a simple green salad.
• Serve with warm tortilla chips on the side for scooping up extra sauce.

FAQ