Mexican Street Corn Pasta

I am obsessed with fresh corn in the summer. I could have it every meal, no matter all the corn silks lurking on my kitchen floors. This recipe was inspired from Half Baked Harvest via Pinterest.  I had to make several changes.  I don't have a grill and in the original recipe, the bacon was an afterthought.  I figured everything tastes better when sautéed in bacon grease, so I cooked the corn in it instead.  This pasta was absolutely incredible.  The sauce was rich with white cheddar and parmesan while the bell pepper and corn added a great crunch.  Miss F and I loved the lime juice squeezed on top, C was very happy without.  This is a huge winner in our house!

Mexican Street Corn Pasta

1 pound pasta
6 slices bacon, chopped
3 ears of corn, kernels removed
1 red bell pepper, seeded and sliced
½ onion, finely chopped
1 jalapeno, seeded and chopped
1 lime
1 ½ cups half and half
½ teaspoon paprika
½ teaspoon chile powder
½ teaspoon salt
½ cup shredded white cheddar
1/3 cup grated parmesan
½ cup fresh basil, julienned

Prepare the pasta per package instructions. In a large skillet, fry the bacon over medium heat until crisp. Remove the bacon from the pan and reserve for later use. Drain all but 1 tablespoon of grease from the pan. Add the corn, bell pepper, onion and jalapeno. Saute for 5 minutes, squeezing the juice of half the lime over top. Add the half and half, paprika, chile powder and salt to the pan. Bring to a simmer, then reduce heat to low. Simmer for 5 minutes. Stir in the cheddar and parmesan, keep stirring until all the cheese has melted into the sauce. Add the pasta and basil, toss well to coat. Serve, topped with the reserved bacon and lime wedges.

Pin It Now!