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cheesy Mexican Street Corn Pasta Bake in a white casserole dish, garnished with fresh lime slices.
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Mexican Street Corn Pasta Bake

This Mexican Street Corn Pasta Bake combines all the creamy, zesty flavor of elote with cheesy baked pasta for an easy, crowd-pleasing dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American, Mexican
Servings: 6
Calories: 599kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 12 ounces penne or elbow pasta
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 cups corn fresh, frozen, or canned
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup cotija cheese or feta, crumbled
  • 1 cup Monterey Jack cheese shredded
  • ½ cup fresh cilantro chopped
  • juice of 1 lime
US Customary - Metric

Instructions

  • Cook pasta according to package instructions. Drain and set aside.
  • In a skillet, melt butter and sauté onion for 3 minutes. Add garlic, corn, chili powder, paprika, salt, and pepper. Cook for 5 minutes.
  • In a bowl, mix sour cream, mayonnaise, and cotija cheese. Stir into the corn mixture.
  • Add pasta and half of the shredded cheese. Stir well.
  • Transfer to a baking dish and top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly.
  • Garnish with fresh cilantro and lime juice before serving.

Notes

  1. Corn – Fresh, frozen, or canned all work. Just make sure it’s drained if needed.
  2. Cheese swaps – No cotija? Feta works great. Monterey Jack can be swapped for cheddar or pepper jack.
  3. Lime juice – Don’t skip it. It balances the richness and ties everything together.
  4. Spice it up – Add jalapeños or cayenne if you want more heat.
  5. Make ahead – Assemble, refrigerate, and bake when ready. You may need to add 5 extra minutes if baking cold.
  6. Storage – Leftovers keep for 3–4 days in the fridge. Reheat with a splash of milk if it thickens.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 63g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 752mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg