Main Course · Dinner · Mexican ·

Creamy Mexican Elote Pasta with Cotija and Jalapeño

Name: Creamy Mexican Elote Pasta with Cotija and Jalapeño
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 12 oz pasta of choice, penne or fusilli recommended; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 cups corn kernels, fresh or frozen; 1 jalapeño, finely chopped; 3 cloves garlic, minced; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 teaspoon smoked paprika; Juice of 1 lime; 1/2 cup crumbled Cotija cheese; 1/4 cup chopped cilantro; Lime wedges, for serving

This dish combines the vibrant flavors of traditional Mexican street corn with creamy pasta, offering a comforting yet zesty meal.

4.4(205 reviews)

·By Ethan Brooks·January 12, 2026

Creamy Mexican Elote Pasta with Cotija and Jalapeño — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pasta

For the Elote Sauce

For the Toppings

Nutrition

Per serving

Calories: 783 kcal
Protein: 18.4 g
Carbs: 86.3 g
Fat: 42.5 g
Fiber: 6.2 g

Whole recipe

Total

Calories: 3132 kcal
Protein: 73.4 g
Carbs: 345 g
Fat: 169.8 g
Fiber: 24.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
12 oz pasta of choice penne or fusilli recommended	1260	42	252	6	12
1 tablespoon olive oil	120	0	0	14	0
2 tablespoons unsalted butter	204	0	0	23	0
2 cups corn kernels fresh or frozen	310	10	70	4.5	10
1 jalapeño finely chopped	5	0.2	1	0	0.5
3 cloves garlic minced	13	0.6	3	0	0.2
1/2 cup sour cream	240	3	6	24	0
1/2 cup mayonnaise	760	1	6	82	0
1 teaspoon smoked paprika	6	0.3	1.2	0.3	0.8
Juice of 1 lime	11	0.2	3.7	0	0.2
1/2 cup crumbled Cotija cheese	200	16	2	16	0
1/4 cup chopped cilantro	1	0.1	0.3	0	0.2
Lime wedges for serving	2	0	0.8	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Corn Base

1
Melt butter
In a large skillet, melt butter over medium heat.
2
Sauté corn and jalapeño
Add the corn kernels and jalapeño, sautéing until corn is slightly charred, about 5 minutes.
3
Cook garlic
Stir in minced garlic and cook for an additional 1 minute.

Crafting the Elote Sauce

1
Mix in creams
In the same skillet, reduce heat to low and mix in sour cream and mayonnaise.
2
Add spices and lime
Add smoked paprika and lime juice, stirring to combine.
Tip: Adding a pinch of sugar can enhance the natural sweetness of the corn.
3
Simmer sauce
Let the sauce simmer on low heat while you cook the pasta.
Tip: Do not overheat the mayonnaise as it can separate.

How to Make Creamy Mexican Elote Pasta with Cotija and Jalapeño

Total time: 1 h · Yields 4 servings

1
Boil pasta
Cook pasta according to package instructions until al dente. Drain and set aside.
2
Combine pasta and sauce
Add drained pasta to the skillet with the elote sauce, tossing to coat evenly.
3
Finish with cheese
Sprinkle in most of the Cotija cheese, stirring until well combined. Adjust seasoning with salt and pepper.