Street Corn Pasta

Written By Scotty Jeffus

Mexican street corn is a true summertime delight, that combination of charred corn, creamy crema, salty cheese, and just a hint of chili spice, it is a treat that’s hard to beat.

While it is great to gnaw all that savory goodness right off the corn cob, or cut the kernels off and eat it in a more civilized manner, there are other things you can do with this classic combination, like the pasta dish I’m about to share.

The idea here is simple, I’m going to take the classic street corn components and transform them into a pasta dish that I think will be delicious, but I’m also going to throw some black beans in there just for a hint of protein as this will be a primarily meatless dish.

Serves 4

  • 2 large ears of corn on the cob, husked.

  • Vegetable oil

  • Salt and pepper

  • 1 pound of any small pasta such as penne

  • 4 tbsp unsalted butter

  • 1 can (15oz) black beans, drained and rinsed

  • 2 cloves of garlic, minced

  • 1/2 cup low sodium vegetable broth

  • 1 cup sour cream

  • Grated zest of 1 lime, plus lime wedges for serving.

  • 1/2 cup crumbled queso fresco cheese

  • 1/4 cup chopped fresh cilantro

  • A dusting of chili powder

  1. Heat the grill to medium high heat and bring a large pot of salted water to a boil.

  2. Once the grill is hot, rub the corn with oil, season with salt and pepper, then grill for about 4 minutes per side, or until all sides are beautifully charred. Allow the corn to cool until you can handle it without burning your hands, then cut the corn kernels off the cob.

    (You can also char your corn under the broiler)

  3. Boil your pasta according to the package directions for al dente.

  4. Meanwhile, melt the butter in a wide nonstick skillet over medium heat. Add the charred corn, black beans and garlic, then sauté for a few minutes, tossing occasionally.

  5. Add the veggie broth, bring that to a simmer, then let go for a few minutes, or until the liquid reduces by half.

  6. Once the pasta is cooked, reserve 1/2 cup of cooking water then drain. Add the pasta to the pan with the corn, and cook for about a minute, or until the liquid begins to thicken. Stir in the sour cream and lime zest until combined and a creamy sauce forms. Add some pasta water if needed, and season with salt and pepper to taste.

  7. To serve, pile everything up on a platter, topping with queso fresco, cilantro, and chili powder. Serve with lime wedges.

Scotty Jeffus
Next

Chicken Parm Stuffed Shells