Mexican Street Corn Pasta

Name: Mexican Street Corn Pasta
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Black Beans; Corn; Fresh Coriander; Fusili Pasta; Garlic Clove; Garlic Cloves; Grated Italian-style Hard Cheese; Guacamole; Guacamole 125g; Mexican Spice; Onion; Onions; Sliced Pickled Jalapeños; Sour Cream; Tangy Mayo

Who said pasta is only destined for Italian flavours? Today we change fusilli’s fate by combining it with mouthwatering Mexican ingredients. Think al dente pasta with charred corn, garlic, black beans, and a kick of Mexican spice. On top goes an inspired sour cream guacamole with scatterings of pickled jalapenos. Ready to have a flavour fiesta, Chef?

Mexican Street Corn Pasta

with sour cream, guacamole & jalapeño

4.6

48 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn and the sliced Onions until charred and soft, 6-7 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican Spice, and the rinsed Black Beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the Sour Cream, the Guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the Corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the Sour Cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.

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Serves 2

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn and the sliced Onions until charred and soft, 6-7 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican Spice, and the rinsed Black Beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the Sour Cream, the Guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the Corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the Sour Cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.

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Serves 3

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn and the sliced Onions until charred and soft, 7-8 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican Spice, and the rinsed Black Beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the Sour Cream, the Guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the Corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the Sour Cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.

Fusili Pasta - 300g
Corn - 300g
Onions - 2
Garlic Cloves - 2
Mexican Spice - 30ml
Black Beans - 360g
Sour Cream - 90ml
Guacamole-125g/" title="View all our recipes with Guacamole 125g at eCook">Guacamole 125g - 1
Fresh Coriander - 8g
Grated Italian-style Hard Cheese - 60ml
Tangy Mayo - 150ml
Sliced Pickled Jalapeños - 45g

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Serves 4

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRYING MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn and the sliced Onions until charred and soft, 7-8 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican Spice, and the rinsed Black Beans, and fry until fragrant. Season.
SOME PREP
In a small bowl, combine the Sour Cream, the Guacamole, ½ the chopped coriander, and seasoning.
JUST BEFORE SERVING
To a salad bowl, add the cooked pasta, the grated hard cheese, the Corn mixture, and the mayo. Mix to combine and season.
TIME TO EAT
Bowl up the loaded pasta, top with dollops of the Sour Cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Mexican Street Corn Pasta?

The preparation time for Mexican Street Corn Pasta with sour cream, guacamole & jalapeño is between 25 and 40 minutes.

What is the total time required to make Mexican Street Corn Pasta with sour cream, guacamole & jalapeño?

The total time required to make Mexican Street Corn Pasta with sour cream, guacamole & jalapeño is between 35 and 50 minutes.

How many servings does Mexican Street Corn Pasta provide?

4 servings

What are the main ingredients in Mexican Street Corn Pasta?

Black Beans, Corn, Fresh Coriander, Fusili Pasta, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Guacamole, Guacamole 125g, Mexican Spice, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Tangy Mayo

What is the nutritional information of Mexican Street Corn Pasta?

Calories: 518, Carbs: 79 grams, Fat: grams, Protein: 32.8 grams, Sugar: 12.2 grams, Salt: 1236 grams

How do I prepare Mexican Street Corn Pasta?

FRYING MOMENT: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn and the sliced onions until charred and soft, 6-7 minutes. In the final 2-3 minutes, add the grated garlic, the Mexican spice, and the rinsed black beans, and fry until fragrant. Season. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. SOME PREP: In a small bowl, combine the sour cream, the guacamole, ½ the chopped coriander, and seasoning. TIME TO EAT: Bowl up the loaded pasta, top with dollops of the sour cream mix, scatter over the chopped jalapeños (to taste), and garnish with the remaining coriander. JUST BEFORE SERVING: To a salad bowl, add the cooked pasta, the grated hard cheese, the corn mixture, and the mayo. Mix to combine and season.