Veggie-Forward Mexican Street Corn Pasta

Mexican Street Corn Pasta is a hearty pasta dish inspired by the bold flavors of elote. Charred corn kernels, creamy cotija and cream cheese, and warm spices like chili powders and cumin are tossed with perfectly al dente pasta to create a satisfying, flavor-packed meal.

Add veggies like spinach, cherry tomatoes, and sweet peppers, and throw in proteins such as chicken, shrimp, or even ham. This is truly a clean-out-the-fridge kind of recipe. Saute everything together for a quick, delicious pasta! You can even mix it cold and turn it into a Mexican Street Corn pasta salad.

I love making this pasta using leftover Mexican Street Corn Dip. Thin the dip with a little pasta water, then stir it into sauteed vegetables and meats of your choice before tossing everything with the cooked pasta. Finish with plenty of lime juice, crumbled cotija or freshly grated parmesan cheese, and a sprinkle of tajin seasoning. It comes together in under 30 minutes and is perfect for a quick weeknight meal.