0 from 96 votes
Mexican Street Corn Pasta Recipe
This Mexican street corn pasta is THE BEST! It's full of cherry tomatoes, black beans, sweet corn, a little bacon, and a deliciously creamy sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 443 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 12 12 ounces dry pasta gluten-free, if needed
- 4 4 strips Bacon
- 3 3 cups corn (see notes)
- 4 4 green onions chopped (Greens and whites separate)
- 1 1 tablespoon chili powder
- 1 1 teaspoon black pepper
- ½ ½ teaspoon sea salt
- 15 15 ounce can of black beans drained and rinsed
- 2 2 cups cherry tomato halves
- ½ ½ cup sour cream
- ¼ ¼ cup mayonnaise
- ½ ½ cup chopped cilantro
- ½ ½ cup crumbled queso fresco or feta cheese
- ¼ ¼ cup lime juice
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Return the pasta to the pot and toss with a little olive oil to prevent the pasta from sticking together.
- While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it's cool enough to touch.
- Remove all but 2 tablespoons of the bacon oil from the pan. Increase the heat to medium-high then add the corn and stir so that it is coated in the oil then let it cook undisturbed for 4-5 minutes, or until some of the kernels become golden on the bottom. Add the white and light green parts of the green onions, chili powder, pepper, and salt to the pan and stir.
- Add the black beans and cherry tomatoes to the pan and cook until they're warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.
- Add the corn sauce to the pot with the pasta and add the cilantro, cheese, and lime juice. Stir well then season to taste with more salt and pepper, if needed. If the pasta seems a little too thick, use some of the reserved pasta water to loosen it.
Cup of Yum
Notes
- We usually use thawed frozen corn for this recipe. You can also use canned corn (drained well) or fresh corn cut off of 4 corn cobs.
Nutrition Information
Serving
2 cups
Calories
443kcal
(22%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
443mg
(18%)
Potassium
511mg
(15%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1196IU
(24%)
Vitamin C
21mg
(23%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443
% Daily Value*
| Serving | 2 cups | |
| Calories | 443kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 443mg | 18% |
| Potassium | 511mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1196IU | 24% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.