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Tex-Mex Street Corn Pasta with Beef

Tex-Mex street corn pasta with beef - featured image
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This easy 30-minute Tex-Mex street corn pasta with beef combines creamy, zesty street corn flavors with hearty pasta and savory ground beef. It’s a crowd-pleasing, one-skillet dinner perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 8 oz penne pasta (or rotini, fusilli, or any short pasta; use gluten-free if needed)
  • 1 lb ground beef (80/20 preferred, but lean works too)
  • 1 small yellow onion, diced
  • 2–3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups frozen corn kernels (or fresh corn, charred for best flavor)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup mayonnaise (or more sour cream)
  • 1/3 cup crumbled cotija cheese (or feta)
  • 1/2 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1–2 tbsp fresh lime juice
  • 1–2 tsp chili powder (or smoked paprika for milder heat)
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • Extra crumbled cotija or feta (for topping)
  • Extra chopped cilantro (for topping)
  • Lime wedges (for serving)
  • Chili flakes or Tajín (optional, for extra heat)

Instructions

  1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until just al dente (9-11 minutes). Drain, reserving 1/2 cup of pasta water, and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink (about 5-6 minutes). Drain excess fat if needed.
  3. Add diced onion and minced garlic to the beef and sauté for 2-3 minutes, until onions are soft and fragrant.
  4. Push the beef mixture to one side of the skillet. Add frozen corn in a single layer to the empty side. Let it cook undisturbed for 2-3 minutes to get some char, then stir everything together.
  5. Sprinkle in chili powder, cumin, salt, and pepper. Stir to coat evenly.
  6. Reduce heat to low. Stir in sour cream, mayonnaise, cotija cheese, and Monterey Jack cheese. Mix until everything melts into a creamy sauce. If too thick, add reserved pasta water as needed.
  7. Add drained pasta to the skillet. Toss to combine until pasta is coated in the sauce. Squeeze in fresh lime juice and fold in chopped cilantro. Taste and adjust seasoning as needed.
  8. Serve in bowls. Top with extra cotija, more cilantro, lime wedges, and a sprinkle of chili flakes or Tajín if desired.

Notes

Char the corn for extra flavor. Reserve pasta water to adjust sauce consistency. Taste and adjust seasoning before serving. For dairy-free or gluten-free, use appropriate substitutes. Leftovers keep well for up to 3 days in the fridge; reheat with a splash of milk or water.

Nutrition

Keywords: tex-mex, street corn, pasta, beef, easy dinner, one skillet, creamy, quick, weeknight, elote, comfort food

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