Creamy Elote (Mexican Corn) Pasta
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American, International
Creamy Elote (Mexican Corn) Pasta
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
- 4 tablespoons butter unsalted
- 3 corn husks and silk removed, ears
- 1 shallot minced
- 2 garlic minced, cloves
- 1/4 teaspoon cayenne pepper ground
- salt
- 3/4 cup heavy cream
- 1 pound pasta I used spaghetti
- 3/4 cup water reserved pasta water
- 4 tablespoons cotija cheese plus more as garnish, crumbled
- lime juice from 1
- 1 cilantro stems removed, minced, bunch
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.
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
