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Trattoria-Inspired Street Corn Pasta with Roasted Jalapeño Pecorino

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A creamy, cheesy pasta dish featuring fresh corn and smoky roasted jalapeño pecorino, inspired by vibrant street corn stands and Italian trattorias. Easy to make and packed with bold, balanced flavors.

Ingredients

Scale
  • 12 ounces short pasta (penne, rigatoni, fusilli, or farfalle)
  • Kernels from 3 ears fresh corn
  • 1 large jalapeño, roasted, peeled, seeded and finely chopped
  • ¾ cup finely grated Pecorino Romano (about 75g)
  • 2 tablespoons butter (28g)
  • 3 cloves garlic, minced
  • ½ cup heavy cream (120ml)
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro, chopped (optional)
  • ½ teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 450°F (230°C). Place whole jalapeño on a baking sheet and roast for about 15 minutes, turning halfway, until skin is blistered and charred. Let cool, peel off skin, remove seeds if desired, and finely chop.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions (10-12 minutes). Reserve 1 cup pasta water, then drain pasta without rinsing.
  3. In a large skillet over medium heat, melt butter. Add fresh corn kernels and minced garlic. Sauté for about 5 minutes until corn starts to brown and smell sweet.
  4. Add chopped roasted jalapeño, smoked paprika, salt, and pepper. Cook for 1-2 minutes to combine flavors.
  5. Lower heat and pour in heavy cream. Stir to combine and warm through without boiling. Gradually add grated pecorino, stirring constantly until melted and silky.
  6. Add drained pasta to skillet. Toss to combine, adding reserved pasta water a little at a time to loosen sauce to desired consistency.
  7. Remove from heat. Stir in fresh lime juice and chopped cilantro. Adjust seasoning if needed.
  8. Serve immediately, optionally garnished with extra pecorino and a pinch of smoked paprika.

Notes

[‘Roast the jalapeño whole for easier peeling and better smoky flavor.’, ‘Reserve pasta water to loosen sauce and help it cling to pasta.’, ‘Use fresh corn for best sweetness and texture; frozen or canned corn can be used but with less flavor.’, ‘Grate pecorino finely to avoid clumps and ensure smooth melting.’, ‘Adjust spice level by removing jalapeño seeds or substituting with milder peppers like poblano.’, ‘Do not overcook pasta; al dente texture works best.’, ‘Use a heavy skillet to caramelize corn evenly without burning.’, ‘If sauce is too thick, add more pasta water to loosen.’, ‘Reheat leftovers gently with a splash of water or broth to restore creaminess.’]

Nutrition

Keywords: street corn pasta, roasted jalapeño, pecorino, creamy pasta, easy pasta recipe, weeknight dinner, one-pot pasta, spicy pasta, Italian street food, Mexican street corn

Find it online: https://novanosh.com/trattoria-inspired-street-corn-pasta-recipe-easy-roasted-jalape-n-o-pecorino-dish-youll-make-on-repeat/