Mexican Corn Pasta

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.

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

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Yields 4-6

5 minPrep Time

20 minCook Time

25 minTotal Time

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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!

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https://dev.cookingandbeer.com/2016/05/mexican-corn-pasta/

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