Pasta With Mexican Street Corn Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the pasta. Cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Season and cook chicken

Pat chicken dry and cut into 1/2-inch bite-sized pieces. In a bowl, toss chicken with smoked paprika, garlic powder, ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes without moving, then stir and cook until cooked through (internal temperature 165°F / 74°C), about 3–4 more minutes depending on piece size. Remove chicken to a plate and keep warm. Wipe skillet clean if bacon fat will be used separately.

In the same skillet (or a separate pan), cook bacon slices over medium heat until crisp, 6–8 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate and when cool, chop into bite-size pieces. Reserve about 1 tablespoon of bacon fat in the skillet (or drain all fat and use butter/oil in next step).

Cook the corn

Add 1 tablespoon butter to the skillet with reserved bacon fat over medium-high heat. Add 2 cups corn kernels and cook without stirring for 2–3 minutes to get some char; stir and cook another 2–3 minutes until lightly browned and cooked through.

Make elote mixture

Reduce heat to medium. Stir in 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, 3/4 teaspoon chili powder and 1/2 teaspoon minced chipotle (if using). Remove from heat and stir in 1/2 cup crumbled cotija or 1/2 cup grated Parmesan now to create a creamy elote-style mixture. Taste and adjust salt, lime or chili powder as desired.

Combine pasta, proteins and sauce

Return the skillet to medium heat. Add 1 tablespoon butter and pour in 1/2 cup chicken or vegetable stock and 1/2 cup heavy cream. Bring to a gentle simmer and let reduce 2–3 minutes. Stir in 1/2 cup grated Parmesan until melted and smooth. If sauce is too thick, add up to reserved 1/2 cup pasta water 1–2 tablespoons at a time to reach desired consistency.

Add the cooked pasta, cooked chicken pieces and chopped bacon to the skillet with the sauce. Toss gently to coat everything evenly. Fold in the prepared Mexican street corn mixture until evenly distributed. Heat together 1–2 minutes until everything is hot and flavors marry. Taste and adjust seasoning with salt and freshly ground black pepper.

Serve immediately garnished with extra cilantro, a sprinkle of additional Parmesan or cotija, a dusting of chili powder or Tajín if desired, and lime wedges on the side for squeezing.