If you love Mexican Street Corn, or elote, and you love pasta, this Mexican Street Corn Pasta will blow your mind! Seriously, it is the absolute best of both worlds and I cannot believe this Italian-Mexican fusion is not exploding throughout America yet. I mean, these are seriously two of the best types of cuisine out there, right?!
The Inspiration Behind our Mexican Street Corn Pasta
Since everyone is binge-watching Netflix during these seemingly endless weeks of quarantine due to the big C pandemic, we are no different. And cooking shows are probably our favorite to binge on.
During one of our recent binges, we discovered the show The Final Table. It is a cooking competition show in which all-star chefs compete in a variety of challenges focused on dishes from around the world. Totally worth binging on.
During one of the episodes, one pair of chefs created a Mexican Street Corn pasta dish. As soon as I heard it, I knew we needed to recreate it! So that is exactly what we did!
Since we have our own recipe for Mexican Street Corn as well as homemade pasta, all we needed was a filling that fit the bill.
We gave it a shot, and our recipe is everything you dream it will be, and more! So get ready to have your mind blown with this!
Shaping the Pasta
The shape we decided on for the pasta is a semi-circle or half moon filled pasta called, mezzelune. This is made by cutting circles out of the pasta sheets, placing a small amount of filling in the center, then folding the circle in half. It is super easy to make and perfect for this pasta dish!
What do you put on the pasta?
Since the goal of the Mexican Street Corn Pasta is for it to taste more like a Mexican dish rather than an Italian dish, it doesn’t actually require a sauce. This may seem strange for pasta not to have a sauce, but you will understand when you eat it!
You will garnish this dish with some dollops of sour cream (or Mexican crema), lime zest, a squirt of lime juice, a sprinkle of paprika and cayenne (for extra heat), extra corn kernels, and cilantro. If you are entertaining, you can set up a pasta garnish bar by placing all of these garnishes in little bowls for your guests.
We hope you enjoy our Mexican Street Corn Pasta recipe! Please leave us a comment below if you try it or tag us on Instagram @cooking_with_wine.
Mexican Street Corn Pasta
Course: MainCuisine: Mexican FusionDifficulty: Medium6
servings1
hour2
minutes1
hour2
minutesIngredients
- For the Corn
3 large ears of sweet corn
⅔ cup mayonnaise
2 tbsp 2 chile lime seasoning (such as Tajin)
- For the Filling
½ cup sour cream
1 serrano chile (seeded and white ribs removed if you like it milder)
1 lime – zest and juice
2 tbsp 2 chile lime seasoning (Tajin)
1 tbsp 1 sweet paprika
1 tsp 1 black pepper
Kosher salt to taste
- For the Pasta
300 grams 300 pasta flour
1 whole egg
4 egg yolks
1 tsp 1 olive oil
¼ cup water (you may need more or less to bring the dough together)
- Garnish
Sour cream (3-4 dollops per plate)
Lime zest
Lime juice
Smokey paprika
Cayenne or chili lime seasoning (Tajin)
Sliced jalapeños
Corn kernels
Directions
- COOK THE CORN
- Preferably, you would cook the corn over hot coals on a grill, but this can be roasted in the oven or on a gas grill as well. If it is completely husked, it will be wrapped in foil for most of the cooking time. Otherwise, pull the husk back without removing them and de-silk as best as you can the ears of corn.
- Soak the corn in water for 30 minutes.
- Coat the corn with the mayo and sprinkle with seasonings and either wrap in foil or wrap in its own husk.
- Grill on high heat, turning occasionally for a total of 15 minutes.
- If you are oven-roasting, use the foil method and plan on 23 minutes at 425 degrees.
- PREPARE THE FILLING
- Cut the corn off of the cob and add it to a food processor with the rest of the filling ingredients.
- Process until the corn is broken down significantly. It won’t be a smooth paste, but that is fine.
- If the filling is not firm – which is probably going to be the case depending on the water content of your corn – spread it on a sheet tray and put in a 225° oven for 15-30 minutes to dehydrate the filling slightly. Combine, set aside to cool.
- MAKE THE PASTA DOUGH
- For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano).
- In the well add egg, yolks, and olive oil. Stir with a fork gradually incorporating the flour until it can be mixed by hand
- Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.
- After the dough has rested at least 30 minutes, remove from fridge. Roll out sheets of pasta to a 5 on your roller. If rolling by hand, roll out until the sheet is thin enough to see the light through it when holding it up.
- FORM THE PASTA
- The shape we chose for this dish is mezzelune, or a half moon ravioli. But any shape of filled pasta will work for this.
- Use a biscuit cutter to cut circles from your pasta sheets.
- Place a small ball of filling in the center of each circle.
- Fold the circle in half and press the sides together, doing your best to ensure most of the air is pressed out. Use a touch of water to seal the sides of the dough together if you find your dough doesn’t readily stick to itself.
- Sprinkle with fine semolina flour and set aside. If you choose to freeze the mezzelune at this point, place them in a single layer on a tray with semolina dusted on the bottom. Freeze for a minimum of 15 minutes, then you can transfer them to a ziplock bag.
- COOKING
- Cook the mezzelune for only 1 minute in a pot of almost-boiling salted water.
- Move to a hot skillet with olive oil for a minute or two to crust up the pasta just a bit.
- Serve with a few tablespoons of sour cream fine-diced jalapeños or serranos, lime zest, a squirt of lime juice, and fresh cilantro.
Did you make this recipe?
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