Mexican Corn Pasta

11 Comments

Paired with a Farmhouse Ale/Saison

Mexican corn pasta is a super fresh and super delicious weeknight meal. This recipe is very simple and quick to make. Angel hair pasta is tossed in a cheesy sauce that has been adorned with fresh corn kernels and savory onion. Some cumin, chili powder, and paprika gives this dish the perfect element of spice and fresh cilantro brings the whole dish together. This Mexican corn pasta is perfect for a warm summer evening!

Mexican Corn Pasta is a super fresh and super delicious quick weeknight meal!


Good morning, everyone! How is everyone’s week going so far? Things have been pretty low-key around here. Weather was pretty crappy at the beginning of the week, so much of the time was spent getting ahead on recipe testing. I actually baked a cake you guys. I baked a cake. A layer cake at that! I really should be giving most of the credit to my sister, who is a master baker. I am pretty much useless when it comes to baking cakes, but we made a pretty beautiful cannoli naked cake. I can’t wait to share it with you guys!

So anyway, today’s post has nothing to do with layer cakes. It has to do with the perfect summer weeknight meal: Mexican corn pasta.

Mexican Corn Pasta is a super fresh and super delicious quick weeknight meal!

If one thing remains to be certain, I have definitely continued to go overboard where pasta is concerned on this website. I just love it. I love it so much. I absolutely never get tired of it, and I’m always looking for new ways to amp it up.

This Mexican corn pasta is my ode to summer in pasta form. It is so fresh and so delicious. It has just that perfect touch of sweetness, with all of the spice to complement it. It’s ready in less than 30 minutes and tastes great served warm or chilled! This is a recipe you HAVE to make at some point this summer! Your family will thank you!

I paired this Mexican corn pasta with a farmhouse ale. It is such a light dish, and I didn’t want to overpower it with any other style of beer. A farmhouse ale will really complement the fresh corn and cilantro!

Mexican Corn Pasta is a super fresh and super delicious quick weeknight meal!


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Mexican Corn Pasta is a super fresh and super delicious quick weeknight meal!

Mexican Corn Pasta

Yields 4-6

5 minPrep Time

20 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 1 pound angel hair pasta
  • 8 ounces crumbled cotija cheese, divided
  • 4 ounces grated monterey jack cheese
  • 1/4 cup sour cream
  • 1/4 cup whole milk
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 3 cups corn kernels (cut from the cob or thawed frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • pinch of paprika
  • pinch of cayenne pepper
  • salt and black pepper
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon crushed red pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. While the pasta is boiling, prepare the cheesy corn sauce. To the bowl of your food processor, add 6 ounces of cotija cheese, Monterey jack cheese, sour cream, and whole milk. Pulse 8 times and set aside.
  3. Add the olive oil to a large skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and corn kernels. Cook for 5 more minutes until the corn is warm and tender. Season the corn with cumin, chili powder, paprika, cayenne, and salt and black pepper to taste. Stir in the reserved cheese mixture. Cook for an additional minute, and remove from heat.
  4. Add the pasta to the skillet with the corn and toss to combine. Serve immediately topped with chopped cilantro, reserved cotija cheese, and a sprinkle of crushed red pepper. Enjoy!
http://www.cookingandbeer.com/2016/05/mexican-corn-pasta/

Mexican Corn Pasta is a super fresh and super delicious quick weeknight meal!

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Categories: Beer, Farmhouse Ale/Saison, Food and Beer Pairings, Main Course, Mexican, Mexican-American, Pasta, Recipes, Seasonal, Spring, Summer, Vegetarian
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11 thoughts on “Mexican Corn Pasta

  • May 18, 2016 at 9:02 am
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    My mouth is watering so hard right now. This is such an amazing idea! Plus your pictures are gorgeous!

    Reply
  • May 18, 2016 at 10:02 pm
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    Your pictures are so gorgeous! This dish looks light and refreshing – perfect for a week night’s summer meal!

    Reply
  • May 19, 2016 at 10:31 am
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    This is such a genius dish – I love the combo!

    Reply
  • May 19, 2016 at 1:20 pm
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    This looks so tasty! And I love that it is so easy to make! Perfect weeknight dinner!

    Reply
  • May 19, 2016 at 4:23 pm
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    I wouldn’t have thought to mix corn with my pasta recipe. This sounds really good.

    Reply
  • Pingback: Weekly Family Menu Plan - Week Thirty-Nine

  • September 12, 2016 at 2:44 pm
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    Can you use cottage cheese instead of the cotija cheese? If so, would I necessarily need to use food processor?

    Reply
    • September 13, 2016 at 1:22 pm
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      No, you don’t necessarily need to use the food processor in either case. I think cottage cheese would actually be a really good substitution. I would just give the mixture a good whisk to really combine the ingredients. I hope this helps! Thank you!

      Reply
      • September 14, 2016 at 9:07 am
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        Thank you for the reply!

        Reply
  • February 2, 2017 at 3:51 pm
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    YUM.
    But the cheese sauce is still set aside…
    Should it go into the pan when I put the garlic and corn in (and simmer for 5 minutes) or when I put the pasta in?

    Reply
    • February 3, 2017 at 10:35 am
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      Hi Denise! I’m so sorry about that! I appreciate you pointing this out, and yes you do add it in at that time. Fixing this now. Thanks for stopping by!

      Reply

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