Easy Street Corn Gnocchi

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You know those moments when you’re craving something comforting but also want a little kick of flavor? That’s exactly how I stumbled upon this street corn gnocchi recipe. I’ve always loved Mexican street corn – the way the sweet corn mingles with spices and cheese – and one day while making regular gnocchi, I thought, “Why not bring these two favorites together?”

Like many of my favorite recipes, this one came from wanting to shake up a classic dish without making it complicated. The pillowy gnocchi works so well with the street corn flavors that my family now requests it at least twice a month. And the best part? It comes together in one pan, which means less cleanup and more time to enjoy dinner.

If you’re a fan of either street corn or gnocchi, trust me – this combination is going to make you happy. It’s the kind of meal that feels special enough for company but easy enough for a weeknight dinner when you just want something good on the table.

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this recipe, and during peak season (summer through early fall), you’ll want to look for ears with bright green husks and golden silk. If fresh corn isn’t available, don’t worry – frozen corn kernels can work in a pinch, though you’ll miss out on that fresh-off-the-cob sweetness. When selecting your corn, peel back a small portion of the husk to check that the kernels are plump and tightly packed – skip any ears with brown spots or shriveled kernels. For the best flavor, try to use your corn within a day or two of purchase, and keep it in the refrigerator with the husks on until you’re ready to cook.

Options for Substitutions

This fun fusion recipe can be adapted with several easy swaps:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn kernels (about 3 cups). Just make sure to thaw and pat them dry before using.
• Cotija cheese: Can’t find Cotija? Feta cheese makes a great substitute with a similar salty, crumbly texture. In a pinch, grated parmesan will work too.
• Tajin seasoning: If Tajin isn’t available, mix equal parts chili powder, lime zest, and salt. It won’t be exactly the same, but it’ll give you that tasty chili-lime kick.
• Half-and-half: You can make your own by mixing equal parts whole milk and heavy cream. For a lighter version, use whole milk, but your sauce might be a bit thinner.
• Avocado oil: Any neutral cooking oil works here – olive oil, vegetable oil, or even butter will do the job.
• Gnocchi: While regular potato gnocchi is best here, you could use cauliflower gnocchi for a lower-carb option. Just note that the texture will be different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making street corn gnocchi is overcooking the gnocchi – they only need about 2-3 minutes in boiling water until they float to the surface, and cooking them longer will result in a mushy, gummy texture. Another common error is adding the cream cheese while the pan is too hot, which can cause it to separate and become grainy – instead, lower the heat and stir it in gradually until smooth and creamy. When it comes to the corn, don’t skip charring it first (either on a grill or in a cast-iron pan) as this adds that authentic street corn flavor that makes this dish special. For the best texture and flavor balance, make sure to add the lime juice at the very end of cooking, and taste before adding extra salt since both the Cotija cheese and Tajin seasoning already contain salt.

What to Serve With Street Corn Gnocchi?

This Mexican-inspired gnocchi dish calls for some simple but tasty sides to round out your meal. A fresh green salad with sliced avocado and a light lime vinaigrette makes a perfect partner to balance the creamy, rich gnocchi. If you’re looking to add some protein, grilled chicken breast seasoned with the same Tajin seasoning works really well, or try some blackened shrimp for a seafood twist. For extra veggies, I love serving this alongside roasted bell peppers and onions, which pick up those same Mexican-street-food flavors that make this dish so good.

Storage Instructions

Keep Fresh: This street corn gnocchi is best enjoyed fresh, but if you have leftovers, place them in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit in the fridge, which is totally normal.

Make Ahead: If you want to prep ahead, you can cut the corn off the cob and chop the onions and garlic up to a day in advance. Store these prepped ingredients separately in the fridge until you’re ready to cook. This will make dinner assembly super quick!

Warm Up: To enjoy leftover gnocchi, warm it gently in a pan over medium-low heat. Add a splash of half-and-half or milk to loosen up the sauce if needed. Give it a few stirs while heating to keep everything creamy. Top with fresh Cotija cheese and cilantro before serving.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 50-60 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 medium red onion, chopped
• 3-4 large corn cobs
• 2 garlic cloves, finely chopped
• 3 oz cream cheese
• 1 1/2 cups half-and-half (add extra if required)
• 1/3 cup cotija cheese, plus extra as needed
• Juice of 1 lime, plus extra for garnish
• 1 teaspoon tajin seasoning (chili lime), with extra for garnish if desired
• 1 teaspoon chili powder
• Salt as preferred
• Cilantro for garnishing
• 16 oz gnocchi package
• 1 teaspoon avocado oil

Step 1: Prepare the Vegetables

Start by dicing the red onion and slicing the corn directly off the cob.

Mince the garlic finely to ensure it blends well with the other ingredients.

Set these aside as they will be added to the skillet in stages.

Step 2: Sauté the Vegetables

In a medium-sized skillet, heat 1 teaspoon of avocado oil over medium heat.

Once the oil is warm, add the diced onion and cook for 2-3 minutes until it begins to soften.

Next, incorporate the corn into the skillet and allow it to cook until it’s slightly crispy, about 5-6 minutes.

Finally, add the minced garlic, giving it a quick stir and letting it cook for only 1 minute.

Season with a pinch of salt to taste.

Step 3: Make the Creamy Sauce

Reduce the heat on the skillet to medium-low.

Add the cream cheese, half and half, and chili lime seasoning.

Stir continuously until the mixture begins to simmer gently, ensuring it does not boil.

Allow it to simmer and reduce for about 2-3 minutes, stirring every few seconds to help it thicken.

Once thickened, lower the heat to keep it warm on low.

Step 4: Cook the Gnocchi

While the sauce is reducing, boil a pot of water for the gnocchi and cook according to the package instructions.

Once cooked, drain the gnocchi and set aside to be combined with the sauce.

Step 5: Combine Gnocchi with Sauce

Add the cooked gnocchi to the skillet, along with cotija cheese, chopped cilantro, and lime juice.

Stir to combine all the ingredients.

For an extra creamy texture, you may add additional half and half as desired.

Taste and adjust the seasoning if necessary to suit your preference.

Step 6: Garnish and Serve

Serve your creamy gnocchi dish garnished with extra chili powder, lime wedges, and cilantro for an added touch of flavor.

Enjoy your delicious meal!