Any guesses what I ate for dinner every day last week? Mexican street corn pasta, of course! It was the first recipe I tackled upon returning home from vacation – and the finished product hit the spot.
If you’re looking for a simple but satisfying dish to enjoy on a warm afternoon or evening, give this Mexican street corn pasta a go. It’s easy to make and can be served straightaway or slightly chilled.
For best results, use lumache. The shell-shaped pasta is ideal for trapping the corn kernels, cotija cheese and sauce. Consequently, each bite explodes with flavor.
Recipe adapted from Food52.
Mexican Street Corn Pasta
Makes 4 servings
Ingredients
- 4 ears corn, kernels removed from cob, divided
- 5 tablespoons sour cream
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons avocado oil
- 1 teaspoon sea salt, plus more, to taste
- 1¼ teaspoons chili powder
- ½ teaspoon dried chili flakes
- 3 garlic cloves, minced
- 1 teaspoon finely grated lime zest
- 8 ounces lumache or other short pasta
- ¼ cup chopped fresh chives, plus more for garnish
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup crumbled cotija cheese, plus more for garnish
Instructions
- Combine 1 cup corn kernels, sour cream and lime juice in a food processor. Process until smooth and set aside.
- Heat avocado oil in a fry pan over medium-high heat. Add remaining 3 cups corn kernels and salt and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a large bowl; add chili powder, chili flakes, garlic and lime zest and stir to combine.
- Bring a large pot of water to a boil. Cook lumache until al dente according to package directions. Drain and transfer to bowl with corn.
- Add ¾ cup puréed corn mixture, chives, cilantro and cotija cheese and toss gently to combine. Add additional puréed corn mixture, if desired. Season with salt to taste.
- Garnish with additional chives, cilantro and cotija cheese.
