Mexican Street Corn Pasta. With Bell Pepper, Jalapeño. Quick easy recipes to make at home.

Ok y’all, this recipe has to be one of my favorites. I know every meal I make is my favorite but it’s true, every new dish becomes my new favorite meal! This meal consist of 15 ingredients no more or less, well maybe less, and overall takes 30 minutes to cook. I promise.

Here’s what you’re going to need.

Ingredients:

• 2 Scallions
• 1 bell pepper
• 1 jalapeno
• I can of corn
• 3/4 cup penne noodles
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 cup heavy whipping cream
• 2 TBSP cream cheese
• 1/2 cup pepper jack cheese
• 1 TBSP butter
• Salt
• Pepper
• 2 TBSP cooking oil

See only 15 😉

Bust out these cooking utensils!

• Medium pot
• strainer
• large pan
• paper towel/kitchen towels( definitely a necessity for me)

This dish was inspired by the famous street corn on the cob: Elote.

Step one: Bring a medium pot of salted water to a boil. Wash and dry produce.

Step two: Core, deseed, and Finley dice bell pepper. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Mince jalapeño removing rib and seeds for les heat.

Step three: Cook pasta! Once the water is boiling, add in the penne noodle until al dente. 9-11 minutes. Reserve 1/4 cup pasta water.

• Shhhh.. here’s a secret
  • The secret to silky sauce is the cooking pasta water. The starchy liquid makes the sauce nice and smooth. Better cooking terms…Emulsified.

Step four: While pasta cooks. Heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. (no measurements, use your heart). Cook stirring occasionally. Until tender. 5-7 minutes.

Step five: Add a little more oil to the pan, and the corn. Cook until corn is lightly charred. 2-3 minutes. Add in scallion whites, garlic powder, oregano, and jalapeño to taste ( I used all of it).

Step six: Remove from heat and stir in half the paprika. Save some of the mixture for serving.

Step seven: Return to low heat and add in penne noodles, heavy whipping cream, cream cheese, half the pepper jack cheese, half green scallions, and 1/4 cup saved pasta water. Cook until cream cheese I just melted.

Step eight: Remove from heat, and stir in 1 TBSP of butter. Season with salt and pepper if needed.

Step nine: Divide pasta between two bowls. Top with saved veggies and remaining pepper jack. Garnish with remaining scallion greens.

Step ten: SERVE!!

Yess! Now how easy was that?! If you made this recipe send it to me on Pinterest and while you’re there give me a follow. I post everything from my blog, so you can follow along in a video format. I know I know, versatile 😉