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Creamy Elote (Mexican Corn) Pasta
5 from 3 votes

Creamy Elote (Mexican Corn) Pasta

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!).
  4. Divide amongst bowls or plates and garnish with a bit more cotija cheese and some leaves of cilantro.

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.