Mexican Street Corn Pasta
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Mexican Street Corn Pasta

Mexican Street Corn Pasta

with Bell Pepper, Jalapeño & Pepper Jack

We've turned elote, the Mexican street corn snack that's traditionally made with lime juice, mayonnaise, chili powder, and Cojita cheese, into a filling dinner! Bell pepper, jalapeño, and fajita spices infuse this pasta with not-too-spicy chili flavor, while sweet corn and penne balance the heat. Then pasta is swirled with cream sauce, cream cheese, and pepper jack for a dreamy take on a traditional fave—right from the comfort of your own casa!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit

Bell Pepper

1 unit


1 unit


6 ounce

Penne Pasta

(Contains Wheat)

1 teaspoon

Garlic Powder

4 ounce

Cream Sauce Base

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Pepper Jack Cheese

(Contains Milk)

1 tablespoon

Fajita Spice Blend

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories840 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate97 g
Sugar17 g
Dietary Fiber8 g
Protein23 g
Cholesterol90 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Large Pan



• 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. Trim and thinly slice scallions, separating whites from greens. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat.

Cook Pasta

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Start Veggies

• 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.

Finish Veggies

• Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 4-6 minutes. • Add scallion whites, garlic powder, half the Fajita Spice Blend (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes. • Remove from heat. Transfer ¼ of the veggie mixture to a plate; reserve for serving.

Finish Pasta

• 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 ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, 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.


• Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.

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