New Recipes

Mexican Street Corn Pasta (Elote Pasta) — Serves 3–4

Base serves 2 with leftovers — slide to scale the ingredients.

A creamy elote-meets-pasta mashup: charred sweet corn, lime, cotija, and cilantro tossed with pasta in a light, tangy cream sauce. Vegetarian as written, with an easy meat add-in. Toddler-friendly when served plain-buttered before the spice goes in.

Ingredients

Base

  • 12 oz pasta (cavatappi, rotini, or shells)
  • 3 cups corn kernels (3 ears fresh, or frozen/thawed)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream (or Mexican crema)
  • 1/2 cup cotija, crumbled (plus more to finish) — or queso fresco/Mexican blend
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika (optional)
  • 1–2 limes, juiced + zest of 1
  • 1/2 cup fresh cilantro, chopped
  • Salt & pepper to taste

Protein Options

  • For meat eater: 1/2 lb chorizo (casings removed) or grilled/shredded chicken
  • For vegetarian: leave as-is, or add 1 can black beans (drained, rinsed) for extra protein

Toppings (to taste)

  • Extra cotija
  • Pickled jalapeños or fresh diced jalapeño
  • Hot sauce (Cholula/Tajín)
  • Extra cilantro and lime wedges

Instructions

  1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Char the corn: Heat butter + olive oil in a large skillet over medium-high. Add corn in a single layer and let it sit undisturbed 3–4 min to char, then stir and char another 2–3 min. Add garlic, chili powder, cumin, and paprika; cook 1 min until fragrant.
  3. (Meat side) In a separate pan, brown chorizo or warm shredded chicken; set aside to add per-bowl.
  4. Lower heat to medium-low. Stir in mayo, sour cream, and a splash of pasta water until creamy. Add cotija and stir until melty.
  5. Add drained pasta and toss to coat, loosening with more pasta water as needed. Stir in lime juice + zest and most of the cilantro. Season with salt & pepper.
  6. Serve topped with extra cotija, remaining cilantro, and toppings. Add chorizo/chicken to the meat eater's bowl.

Tips & Variations

  • Toddler portion: pull some plain buttered pasta + corn before adding chili powder and lime.
  • For deeper char, use a cast-iron skillet and don't crowd the corn.
  • Swap cotija for feta in a pinch — similar salty crumble.
  • Leftovers reheat well with a splash of milk to loosen the sauce.