Weeknight • Pasta
Skillet Mexican Street Corn Pasta
A creamy, zesty pasta dish inspired by elote, featuring sweet corn, spicy poblano, and cotija cheese.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
- Level
- Weeknight
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Forget everything you thought you knew about pasta, because this Skillet Mexican Street Corn Pasta is about to blow your mind! Inspired by the vibrant flavors of Mexican street corn (elote), this dish is creamy, zesty, and just a little bit spicy. It's a fantastic twist on pasta night that comes together in one skillet for minimal cleanup!
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1 poblano pepper, seeded and diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper (optional)
- 1 cup dry small pasta (e.g., ditalini, small shells)
- 2 cups chicken or vegetable broth
- 1/2 cup milk (whole or 2%)
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for topping
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, plus more for topping
- Salt and fresh black pepper to taste
Preparation
Step 1
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced poblano pepper and red onion and cook, stirring occasionally, until softened, about 5-7 minutes.
Step 2
Stir in minced garlic, corn kernels, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring, until fragrant.
Step 3
Add the dry pasta, broth, and milk to the skillet. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
Step 4
Remove from heat. Stir in sour cream (or crema), 1/4 cup cotija cheese, lime juice, and chopped cilantro. Mix well until everything is combined and creamy.
Step 5
Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra cotija cheese and fresh cilantro.
Tips
- For a spicier kick, add a thinly sliced jalapeño along with the poblano.
- If you can't find cotija, a good quality salty feta cheese or Parmesan will work as a substitute.
- A sprinkle of chopped green onions adds another layer of freshness.
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