Smoky Mexican Street Corn Pasta with Creamy Pepper Jack Sauce

Imagine strolling down a sunny street in Mexico, where the aroma of charred corn, spices and cheese fills the air. That iconic street snack, elote, gets a hearty twist in this pasta dish. Sweet corn, bell pepper and a hint of jalapeño bring the classic flavors, while penne pasta and a creamy sauce make it a satisfying meal.

Smoked paprika and oregano add depth and pepper jack cheese melts into the sauce for a dreamy, slightly spicy finish. Top it with reserved veggies and extra cheese for a dish that’s as comforting as it is vibrant.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

13.4 ounce Corn KernelsView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Core, deseed and finely dice bell pepper. Drain corn and pat dry with paper towels. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.
4. Add a drizzle of oil, corn, jalapeño, scallion whites, garlic powder and half the oregano (all for 4 servings) to pan with bell pepper. Cook, stirring occasionally, until fragrant, 2-3 minutes. Remove from heat. Stir in half the paprika (all for 4). Transfer 1/4 of the veggie mixture to a plate; reserve for serving.
5. Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens and 1/4 cup reserved pasta cooking water. Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4 servings, if pan is too small, carefully transfer everything to empty pot used for pasta.) Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.
6. Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with any short pasta like rotini, fusilli or farfalle. Adjust cooking time according to package directions.

Is this dish very spicy?

The heat level is mild to moderate. Using half a jalapeño (with seeds removed) keeps it gentle, while the smoked paprika adds smokiness rather than heat. For more spice, include the jalapeño seeds or add extra paprika.

Can I make this dairy-free?

To make it dairy-free, use a plant-based cream sauce, cream cheese alternative and vegan pepper jack or shredded cheese. Omit the butter or use a vegan substitute.