Elote Skillet Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
Elote Skillet Pasta starts by charring corn and jalapeño to bring out authentic grilled notes typical of Mexican street corn. The vegetables, including red bell pepper and onion, are sautéed with warming spices like cumin, paprika, and chili powder. Meanwhile, a roux is made with butter and flour, then combined with milk, sour cream, and cream cheese to form a creamy base. The spiced roux blends with the sautéed vegetables and charred corn, coating tender egg noodles to create a sauce that balances creaminess with smoky and spicy flavors.
The combination of cotija cheese and lime juice adds tang and saltiness, while chopped cilantro offers fresh herbal notes that lighten the dish. This skillet pasta serves as a stand-alone meal with a richness balanced by the chile heat and brightness.
According to the notes, the sauce and vegetables can be prepared ahead, and charred frozen corn can be used with a slight increase in cooking time. The dish stores well in the fridge and freezes for longer storage. Variations include using different bell pepper or onion types and milk fat percentages, all influencing the sauce's richness. Charring the corn is key for developing depth of flavor and is achievable either in the pan or by grilling the corn before cooking.
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 butter divided, salted
- 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 cilantro chopped + more for finishing with, fresh
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
- This dish can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Make the sauce and sautéed vegetables a day ahead; reheat with fresh pasta for convenience.
- Fresh, frozen, or canned corn can be used; frozen corn may require extra cooking to develop char.
- Yellow or orange bell peppers are good alternatives to red bell pepper.
- White or yellow onions can substitute for red onion without altering the flavor drastically.
- Milk fat content adjusts sauce richness; whole milk gives a richer sauce while 1% yields a lighter one.
- Charring the corn is essential for the signature smoky, grilled flavor; it can also be grilled on the cob before cutting off the kernels.
- When charring, some browning on the pan bottom adds flavor but can be deglazed with butter, stock, or pasta water if burning is excessive.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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