Creamy Mexican Elote Pasta with Cotija and Jalapeño
A fusion of street-style corn and comfort pasta
This dish combines the vibrant flavors of traditional Mexican street corn with creamy pasta, offering a comforting yet zesty meal.
- 45 min
- 4
- Intermediate
Ingredients
For the Pasta
For the Elote Sauce
For the Toppings
Preparation
Preparing the Corn Base
Melt butter
In a large skillet, melt butter over medium heat.
Sauté corn and jalapeño
Add the corn kernels and jalapeño, sautéing until corn is slightly charred, about 5 minutes.
Cook garlic
Stir in minced garlic and cook for an additional 1 minute.
Crafting the Elote Sauce
Mix in creams
In the same skillet, reduce heat to low and mix in sour cream and mayonnaise.
Add spices and lime
Add smoked paprika and lime juice, stirring to combine.
Adding a pinch of sugar can enhance the natural sweetness of the corn.
Simmer sauce
Let the sauce simmer on low heat while you cook the pasta.
Do not overheat the mayonnaise as it can separate.
Cooking Process
Boil pasta
Cook pasta according to package instructions until al dente. Drain and set aside.
Combine pasta and sauce
Add drained pasta to the skillet with the elote sauce, tossing to coat evenly.
Finish with cheese
Sprinkle in most of the Cotija cheese, stirring until well combined. Adjust seasoning with salt and pepper.
Plating & Serving
Creamy Mexican Elote Pasta with Cotija and Jalapeño
Creamy Mexican Elote Pasta with Cotija and Jalapeño
Plating & Serving
Serve the pasta hot in wide bowls, garnishing with the remaining Cotija cheese and fresh cilantro. Accompany with fresh lime wedges on the side.