This flavorful pasta is a complete mash-up, featuring the flavors of Elote (Mexican Street Corn) in a creamy, saucy Italian-inspired pasta. The result is a fast and colorful summer-friendly pasta.
0 Bring a large pot of well-salted water to boil.
1 While water is coming to a boil, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, 6 to 8 minutes.
2 Transfer cooked bacon to a paper towel-lined plate to cool. Drain off all but a thin layer of bacon grease from the skillet.
3 Add corn to heated bacon grease and saute until heated through, 2 to 3 minutes. If you’d like to get a bit of a char on the corn, keep cooking it until it turns golden brown in spots. Set aside.
4 By now the water should be boiling, so add spaghetti. Boil according to package directions. (Set a timer so that the pasta is al dente - tender but not overcooked.)
5 While pasta cooks, in a large mixing bowl whisk together eggs, egg yolks, cotija cheese, and Tajin.
6 Drain pasta, reserving about 1 cup of pasta water.
7 Working quickly, add hot pasta to bowl with the egg mixture. Use tongs to toss the pasta in the eggs about 20 to 30 times. Let pasta rest for a minute and then toss again. If the sauce seems dry, add a small amount of the pasta water, tossing well again.
8 When the pasta is saucy and creamy, fold in corn and bacon, reserving a small amount if you'd like to use it as garnish.
9 Taste pasta and season with salt and pepper.
10 Divide pasta between bowls and top with any of the reserved corn, bacon, and / or cheese. Garnish with lime wedge. Sprinkle with some extra Tajin if you’d like. Serve immediately.
