Elote Skillet Pasta
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 people
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Calories
467 kcal
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Course
Main Course
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Cuisine
Mexican
Elote Skillet Pasta
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Everything you love about Elotes (Mexican Street Corn) but in a creamy dreamy pasta!
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Ingredients
- 2 ears corn or 1.5 cups of corn. Or 12 oz of corn
- 6 oz egg noodles
- 1 Jalapeño diced
- 1 red bell pepper diced
- 1/2 red onion diced
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 3 tablespoons salted butter divided
- 2 tablespoons flour
- 1 cup milk 2%
- 2 oz cream cheese of 1/4 cup
- 4 oz sour cream or 1/2 cup
- 2 teaspoons lime juice
- 4 oz cotija cheese or 3/4 cup + more for finishing with
- 1/4 cup fresh cilantro chopped + more for finishing with
Instructions
- Heat a pot of salted water on high. Add cumin, paprika, chili powder, and salt to a small bowl and mix well and set aside.
- Add 1 tablespoon of butter to the pan and heat over high. Add corn and jalapeno to a pan to let char. Let cook for 1minutes and stir. It's ok if the bottom of the pan burns a little, you'll want that char later! Cook for another minute on high and then turn the heat down to medium-high and let cook for another 2-3 minutes. (If using frozen, this may take a couple extra minutes)
- Lower heat to medium and add the red onion and bell pepper with 1/2 of the spice mixture and mix well. Saute for 4-5 minutes, or until the onion begins to soften.
- Meanwhile, add 2 tablespoons of butter and 2 tablespoons of flour to a saucepan and heat over medium. Melt and whisk to create a roux. Slowly add milk to incorporate it all with the roux. Add the other half of the spice mixture to the milk, sour cream, and cream cheese and whisk until all of the cream and cheese is well combined approximately 2-3 minutes. Reduce to low before adding to the corn and veggies.
- Add pasta to boiling water and cook for 6 minutes (or 1 minute less than noted on the package or only 2 minutes for fresh pasta). Drain pasta and add to the pan with corn and veggies.
- Add cheese sauce to pan and mix with veggies and add lime juice and mix well so it's all well coated. Add cotija and cilantro and mix well.
- Add more chopped cilantro and crumbed cotija then serve and enjoy!
Notes
- Storage
- Storage
- Fridge: Store in the fridge for up to 4 days.
- Freezer: Store in the freezer for up to 3 months.
- Make Ahead
- Make Ahead
- You can make the milk and cheese sauce a day ahead and char the corn and saute all the veggies a day ahead as well, storing both in the fridge. Add another tablespoon of butter to the pan before adding cooked veggies, then add cheesy sauce to reheat and add freshly cooked pasta.
- Substitutions
- Substitutions
- Corn: Fresh, frozen, or canned works for this recipe, and you can add frozen right to the pan, but it may add a little cooking time.
- Red Bell Pepper: You can use another sweet bell pepper like yellow or orange.
- Onion: White or yellow work great too.
- Milk: 2% is our go-to, but you can of course use 1% or whole, too. Whole will make a much richer sauce and 1% a slightly less rich sauce.
- Charring the Corn
- Charring the Corn
- This is what gives this dish the "grilled" flavor that a classic elote has. You can also grill ears of corn first before removing the corn. In that case, melt butter over medium and add grilled corn and diced jalapeno.
- The bottom of the pan may burn a little, and that's ok! That's all flavor that you can scrape up as everything cooks. But if you think it's burning too much, you can always add a little more butter to deglaze the pan or a couple of tablespoons of stock or pasta water.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
44g
(15%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
114mg
(38%)
Sodium
898mg
(37%)
Potassium
413mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2282IU
(46%)
Vitamin C
45mg
(50%)
Calcium
293mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 114mg | 38% |
| Sodium | 898mg | 37% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2282IU | 46% |
| Vitamin C | 45mg | 50% |
| Calcium | 293mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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