Description
Spice up your dinner table with this mash-up of creamy pasta and the bold flavors of elote—Mexican street corn. Packed with juicy shredded chicken, sweet corn, zesty lime, and a cheesy kick, this bake brings Tex-Mex comfort straight to your oven. Perfect for summer gatherings, Cinco de Mayo, or game night spreads that need a crowd-pleaser with flair.
Ingredients
12 oz pasta (ziti or penne)
2 cups cooked shredded chicken
1½ cups corn (frozen, canned, or fresh)
1 cup sour cream
½ cup mayonnaise
1¼ cups shredded cheddar or Monterey Jack cheese
½ cup crumbled cotija cheese (plus extra for topping)
1 tbsp lime juice
1 tsp chili powder
½ tsp cumin
Salt & pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Cook pasta until al dente, then drain.
In a large bowl, mix sour cream, mayo, lime juice, chili powder, cumin, salt, and pepper.
Stir in cooked chicken, corn, pasta, cheddar/Jack cheese, and half the cotija.
Transfer to a greased 9×13″ baking dish and spread evenly.
Sprinkle with remaining cotija and a dash of chili powder.
Bake uncovered for 20–25 minutes, until bubbly and golden.
Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 460/serving
- Sugar: 4g/serving
- Sodium: 580mg/serving
- Fat: 25g/serving
- Saturated Fat: 10g/serving
- Carbohydrates: 35g/serving
- Protein: 26g/serving