Description
Mexican street corn pasta bake is a vibrant fusion dish that marries the beloved flavors of traditional elote with creamy pasta. This comforting casserole features tender penne enveloped in a cheesy, zesty sauce, paired with sweet corn and a hint of lime. Perfect for family dinners or gatherings, every bite offers a nostalgic taste of summer street food that will tantalize your taste buds.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups corn (fresh or frozen)
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 2 tsp Mexican seasoning
- 2 tbsp lime juice
- Fresh cilantro (for topping)
- Crumbled cotija cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook the penne according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine corn, softened cream cheese, shredded cheddar, lime juice, and Mexican seasoning until well mixed.
- Gently fold the cooked pasta into the corn mixture until evenly coated. Transfer to the prepared baking dish.
- Top with additional shredded cheddar cheese.
- Bake for 25–30 minutes until bubbly and golden brown on top. Garnish with fresh cilantro and crumbled cotija before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 470mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: - For added protein, mix in black beans or shredded chicken. - Use different cheeses like mozzarella or feta for variations. - Leftovers can be stored in an airtight container for up to three days; reheat with a splash of milk.