Description
A delightful fusion of creamy pasta, sweet corn, zesty lime, and a hint of spice, this Mexican Street Corn Pasta Bake brings the vibrant essence of Mexican street food to your dinner table.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 can (15 oz) sweet corn, drained (or 2 cups of fresh or frozen corn)
- 1 cup cotija cheese, crumbled (or feta cheese as a substitute)
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for garnish)
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained sweet corn, crumbled cotija cheese, mayonnaise, lime juice, chili powder, garlic powder, chopped cilantro, salt, and pepper. Mix well until all ingredients are evenly coated.
- Add the cooked elbow macaroni to the corn mixture and stir until the pasta is fully incorporated and coated with the mixture.
- Grease a 9×13 inch baking dish with olive oil. Pour the pasta and corn mixture into the dish, spreading it out evenly.
- Sprinkle the breadcrumbs evenly over the top of the pasta bake.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Once baked, remove the dish from the oven. Let it cool for a few minutes before serving. Garnish with additional chopped cilantro and a sprinkle of chili powder.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- For a dairy-free option, try using cashew cream or a dairy-free cheese alternative.
- Add diced jalapeños for an extra kick or use whole wheat pasta for a healthier twist.
- To store leftovers, let the pasta bake cool completely and transfer it to an airtight container.
- This recipe can easily be made vegan by using plant-based sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Mexican Street Corn, Pasta Bake, Comfort Food, Vegetarian Recipe