A Southwest Favorite with a Creamy, Zesty Twist
If you love the bold flavors of Mexican street corn (elote), you’re going to fall in love with this hearty Southwest Street Corn Pasta. Sweet roasted corn, smoky Hatch green chiles, creamy Cotija cheese, fresh cilantro, and lime create a colorful pasta dish perfect as a main course or side.
Southwest Street Corn Pasta
Serves: 6
Ingredients
12 oz cavatappi or rotini pasta
4 ears fresh corn
2 tbsp olive oil
1 cup roasted Hatch green chiles, diced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup Mexican crema
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
2 cloves garlic, minced
Juice of 2 limes
1 1/2 cups Cotija cheese
1/2 cup cilantro
3 green onions
Salt and pepper
Tajín for garnish
Optional Additions
Optional: bacon, avocado, black beans, grilled chicken, toasted pepitas.
Directions
Cook pasta. Grill corn and cut kernels off. Mix dressing ingredients. Fold in pasta, corn, chiles, onions, cilantro and half the cheese. Chill 30 minutes or serve warm. Garnish with remaining cheese, cilantro, Tajín and lime wedges.
Bruce’s Kitchen Tips
Grill the corn for smoky flavor. Hatch chiles add authentic Southwest flavor. Leftovers are excellent the next day.
Suggested Pairing
Serve with grilled Hatch chile garlic bread and a crisp lager or lime agua fresca.
Bruce Lesman is a weekly food columnist whose Culinary Confidential appears in four Southwest regional newspapers. He has an Associate Degree in Culinary Arts and a Bachelor of Science in Hotel, Food & Travel and has held executive culinary leadership positions with Cunard & Seabourn, Royal Caribbean, and Canyon Ranch Wellness Resorts.
