Creamy Elote (Mexican Corn) Pasta

Name: Creamy Elote (Mexican Corn) Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 4 tablespoons unsalted butter; 3 ears of corn; 1 shallot; 2 garlic cloves; 1/4 teaspoon ground cayenne; salt; 3/4 cup heavy cream; 1 pound pasta; 3/4 cup reserved pasta water; 4 tablespoons crumbled cotija cheese; juice from 1 lime; 1 bunch of cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
American, International

Creamy Elote (Mexican Corn) Pasta

Griffin Phillips

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

4 tablespoons unsalted butter
3 ears of corn husks and silk removed
1 shallot minced
2 garlic cloves minced
1/4 teaspoon ground cayenne
salt
3/4 cup heavy cream
1 pound pasta I used spaghetti
3/4 cup reserved pasta water
4 tablespoons crumbled cotija cheese plus more as garnish
juice from 1 lime
1 bunch of cilantro stems removed, minced

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Instructions

To a medium to large skillet or Dutch oven, set over medium heat, add the butter. When melted, add the corn kernels, shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Add the cayenne, salt and heavy cream; cover the pot to cook for about 5 to 6 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
To the corn mixture, add 3/4 cup reserved pasta water, juice from 1 lime and mix. Cook until warmed, about 1 minute. Add the pasta, the crumbled cotija cheese and toss until combined. If you need to, add a bit more pasta water or cream. Give it a taste and adjust the salt to your liking (it should be ok!).
Divide amongst bowls or plates and garnish with a bit more cotija cheese and some leaves of cilantro.