Steak & Loaded Street Corn Pasta
This Steak & Loaded Street Corn Pasta is bursting with smoky steak, creamy cheddar sauce, and sweet corn for a bold, comforting weeknight dinner.
Servings: 4 servings
Ingredients
- 12 oz pasta of choice penne, rotini, or farfalle work well
- 1 lb steak cut into strips, sirloin or flank steak recommended
- 2 tablespoons olive oil for sautéing steak and veggies
- 2 cups fresh corn kernels or canned corn, drained
- 1 medium red bell pepper diced
- 1 small red onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro chopped
- 1 lime juice juice of 1 lime
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz of your pasta of choice and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the 1 lb steak strips with salt, pepper, chili powder, and cumin. Sear the steak strips in batches so they brown nicely without overcrowding the pan. Cook for about 2-3 minutes per side until they reach your desired doneness. Remove the steak from the pan and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced red onion, red bell pepper, and minced garlic. Sauté for about 4-5 minutes until the veggies soften and the onion becomes translucent.
- Stir in the fresh or canned corn kernels. Season with a pinch more salt and pepper if needed. Cook for another 3-4 minutes until the corn is warmed through and slightly caramelized.
- Pour in the 1 cup of heavy cream and bring it to a gentle simmer. Stir in the shredded cheddar cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked pasta and steak strips back into the skillet. Toss everything together to coat the pasta evenly with the creamy sauce and mix in all the flavorful bits.
- Remove from heat and stir in the chopped cilantro and the juice of one lime. Give it a final toss and taste for seasoning. Adjust salt, pepper, or lime juice as needed.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Citrus juicer
Notes
- Leftovers store well in the refrigerator up to 3 days; reheat gently with a splash of cream or water to restore creaminess.
- Substitute steak with grilled chicken or mushrooms for a different protein or vegetarian option.
- Use coconut or cashew cream instead of heavy cream for a dairy-free version.
- Frozen corn can be used if fresh corn is not available; thaw and drain before adding.
- Swap cheddar cheese with Monterey Jack or mozzarella for a milder flavor profile.