Mexican Street Corn – but make it pasta 💁🏻♀️ I feel like you can basically throw anything in with some pasta and it’s never going to do you wrong. Corn has been SO good this season so I had to do a recipe with it – and what better way to do it than with some @eatbanza shells?! I mean it basically captures the corn kernels ensuring you get the perfect bite 😂 Here’s the recipe – takes about 10 minutes 👌🏼
Mexican Street Corn Pasta
- 2 cups cooked pasta of your choice
- 1/2 tbsp butter
- 1 cob of corn
- 3 tbsp Greek yogurt
- 1 lime
- 3 tbsp feta or Cotija cheese
- 1 tsp salt, pepper, & chili powder
- fresh cilantro
Cook your pasta according to the package. If you’re using @eatbanza pasta, make sure you don’t overcook it otherwise it will get mushy. Add butter and stir until melted.
Add in corn cut fresh off the cob. It doesn’t need to be cooked beforehand but if you want to, feel free. I personally think it’s better when it’s raw and crunchy.
Stir in Greek yogurt, juice and zest from the lime, feta or cotija cheese, salt, pepper and chili powder.
Combine well then top with cilantro and some additional chili powder to serve!