Creamy Mexican Elote Pasta with Cotija and Jalapeño
This dish combines the vibrant flavors of traditional Mexican street corn with creamy pasta, offering a comforting yet zesty meal.
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.
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