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Creamy, cheesy, and loaded with that smoky-sweet street corn flavor we all pretend we don’t crave every time we pass a food truck. This Mexican Street Corn Pasta Bake is a quick mix of pantry staples and bold flavors, all baked into a bubbly, golden-topped comfort bomb. Weeknight dinner? Covered. Potluck hero? That too.
I’ve always loved elote—there’s just something about that creamy, cheesy, spicy combo that hits every craving at once. But slathering corn on the cob isn’t always in the cards, so this pasta bake is my go-to shortcut. It gives you all those bold, bright flavors in a comforting, cheesy bake that you can pull off any night of the week—and let’s be honest, it’s way less messy.
Why You’ll Love This Recipe
- All the street corn vibes – You get that creamy, smoky, tangy goodness in every single bite—no grill required.
- Comfort food with a kick – It’s cozy, cheesy pasta… but with chili, lime, and cotija to keep things exciting.
- Weeknight hero – Comes together in about 40 minutes, and you don’t need to babysit a thing.
- Flexible & forgiving – Use canned, frozen, or fresh corn, swap cheeses, and adjust the spice—this dish is built to work with you.
- Crowd pleaser – This one always gets second helpings. Great for potlucks, game nights, or just your average Tuesday that needs a boost.
Before You Start + Ingredient Notes
- Use any corn – Fresh, frozen, canned—it all works. Just drain if needed.
- No cotija? Feta’s a great sub. Even cheddar if you’re feeling rebellious.
- Want heat? Add diced jalapeños or a pinch of cayenne.
- Make ahead? Assemble it, refrigerate, then bake when you’re ready. Dinner = done.
Penne or elbows work great. Drain and set aside.
Cook onion in butter, then add garlic, corn, and spices. Let it all get cozy for 5 minutes.
Mix sour cream, mayo, and cotija. Stir it into the corn mixture.
Add pasta and half the shredded cheese. Stir well.
Transfer to a baking dish, top with the rest of the cheese, and bake at 375°F for 20 minutes until bubbly. Garnish with lime juice and fresh cilantro. Then try not to eat it straight out of the pan.
Jo’s Tip
Don’t skip the lime juice at the end—it pulls the whole dish together. Without it, the bake is good. With it? Bright, zippy, balanced, and borderline addictive. Trust me, the lime earns its spot.
Frequently Asked Questions
Can I use frozen or canned corn?
Absolutely. Use what you’ve got. Just drain canned corn and thaw frozen. Fresh corn off the cob is amazing in summer, but this recipe doesn’t judge.
What if I don’t have cotija cheese?
Feta is your best bet—it’s salty, crumbly, and does the job. Parmesan works in a pinch. Or go full comfort and use all Monterey Jack. No one’s getting kicked out of the kitchen over cheese choices.
Can I make this ahead?
Yep! Assemble everything, cover it, and pop it in the fridge. When you’re ready to bake, uncover and bake it as directed. You might need an extra 5 minutes if it’s coming straight from the fridge.
How spicy is this?
t’s mild as written—just a little smoky kick from the chili powder and paprika. Want more heat? Add a diced jalapeño or a pinch of cayenne. Or hit it with hot sauce after baking.
Try These Pasta Bakes Next
- Cheesy Tomato Beef Pasta Bake
- Ravioli Alfredo Bake
- Baked Spaghetti
- Baked Mostaccioli
- Baked Feta Pasta (Tik Tok Pasta)
Mexican Street Corn Pasta Bake
Equipment
Ingredients
- 12 ounces penne or elbow pasta
- 1 tablespoon butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups corn fresh, frozen, or canned
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup cotija cheese or feta, crumbled
- 1 cup Monterey Jack cheese shredded
- ½ cup fresh cilantro chopped
- juice of 1 lime
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, melt butter and sauté onion for 3 minutes. Add garlic, corn, chili powder, paprika, salt, and pepper. Cook for 5 minutes.
- In a bowl, mix sour cream, mayonnaise, and cotija cheese. Stir into the corn mixture.
- Add pasta and half of the shredded cheese. Stir well.
- Transfer to a baking dish and top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly.
- Garnish with fresh cilantro and lime juice before serving.
Tips & Notes:
- Corn – Fresh, frozen, or canned all work. Just make sure it’s drained if needed.
- Cheese swaps – No cotija? Feta works great. Monterey Jack can be swapped for cheddar or pepper jack.
- Lime juice – Don’t skip it. It balances the richness and ties everything together.
- Spice it up – Add jalapeños or cayenne if you want more heat.
- Make ahead – Assemble, refrigerate, and bake when ready. You may need to add 5 extra minutes if baking cold.
- Storage – Leftovers keep for 3–4 days in the fridge. Reheat with a splash of milk if it thickens.
