Creamy Elote (Mexican Corn) Pasta

Pasta, Summer

Ayyyeeee! This pasta was SO SO good.

I will admit that it’s a teeny bit indulgent but tastes delicious and it’s something that surprisingly doesn’t feel super heavy and I think that it having no meat helps a lot with that.

This week has been full of food shoots and getting everything done and ordered for our kitchen renovation, which I’m going to tell you about TOMORROW! WOOHOO.

Before I do that though, I wanted to give you this late-summer recipe because I feel like corn has been so delicious this year. If you’ve had Mexican street corn before (also known as elote) then you know that it is delicious. It’s super simple with ingredients that complement each other so very well.

This is similar to that except with…pasta, which makes it very different and not traditional at all but still so tasty.

I’ve been kinda sneaky about the kitchen renovation because I didn’t want to curse it. I’m super superstitious and didn’t want anything to go wrong. But Monday the general contractor and his workers are showing up so it’s happening.

I couldn’t be more excited about the outcome! More soon!

Creamy Elote (Mexican Corn) Pasta

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 4


  • 4 tablespoons unsalted butter
  • 3 ears of corn, husks and silk removed
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cayenne
  • Salt
  • 3/4 cup heavy cream
  • 1 pound pasta, I used spaghetti
  • 3/4 cup reserved pasta water
  • 4 tablespoons crumbled cotija cheese, plus more as garnish
  • Juice from 1 lime
  • 1 bunch of cilantro, stems removed, minced


  • 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 Facts
Creamy Elote (Mexican Corn) Pasta
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply Lizzie Tovey August 23, 2017 at 1:13 am

    Wow, this looks wonderful. I’m growing some corn this year in my veg patch. It’s not quite ready yet, but when it is I’m going to give this a go as I LOVE Mexican food.

    • Reply Adrianna Adarme August 23, 2017 at 9:24 am

      oh that sounds so exciting!! i feel like corn is kind of a late-summer thing. it doesn’t get good until August/September.

  • Reply Patty August 23, 2017 at 2:58 am

    Yum! That’s all’s I can say! I’m going to try this!

  • Reply Frida August 23, 2017 at 7:12 am

    Looks so yummy!!!

  • Reply Jennifer Dougherty August 23, 2017 at 10:28 am

    This looks delicious! Is this for one pound of pasta? The recipe doesn’t say. Thanks!

  • Reply Jacqueline Larkin August 24, 2017 at 8:12 am

    This looks delicious! Will definitely add this recipe to my list of ones to try. Love your site and the photos you capture of your dishes in progress are mouth-wateringly beautiful!

  • Reply juaria August 24, 2017 at 1:20 pm

    Wow that looks DELICIOUS! I just started a food blog where I go to restaurants and then blog about it after wards. It’s I only give completely true answers.

  • Reply Adele @ Headache Free Foodie August 24, 2017 at 4:23 pm

    What a great Migraine-friendly dish for a light summer, or anytime corn is in season as we get a peak in winter as well here in Australia, dish. Unfortunately I’ll be substituting in feta for the cotija chesse as you just can’t get it here. Bravo

  • Reply Elise August 24, 2017 at 4:31 pm

    I made this tonight with some homemade fettuccine. It was freaking delicious! This recipe will definitely be on repeat!

  • Reply Erin August 24, 2017 at 5:09 pm

    Just made this for dinner and it was so good! I forgot to pick up limes so will ass that in next time but so yummy!

  • Reply Sherry August 24, 2017 at 7:15 pm

    Looks yummy! Just a question. Did you grill the corn first before you took the kernels off the cob and added them to the butter, shallots, and garlic? Thanks for sharing all your wonderful recipes!

    • Reply Adrianna Adarme August 24, 2017 at 7:18 pm

      Nope! You can if you want. Like, if you want more of a char flavor, definitely do that. But I added the raw corn to the pan with the butter and shallots and garlic. I cooked it for a bit but my corn kernels still had texture to them. I love it this way!

      But if you’re in the mood to grill the corn, I bet that would be delicious, too!

  • Reply Aurora August 25, 2017 at 9:03 am

    I love your site!!! <3 Everything looks yummy!

  • Reply Liz | Flour de Liz August 27, 2017 at 6:13 am

    Mexican corn is my absolute favorite! This looks so incredibly amazing. I can’t wait to try it!

  • Reply Angelina Joynes August 27, 2017 at 1:59 pm

    I love this recipe! I used all organic ingredients and it turned out great!

  • Reply Erin September 5, 2017 at 6:04 pm

    I made this tonite. It was delicious, great as a side or entree. However, I could’t find cotija anywhere and didn’t have time to go the spot I knew would have it. So I opted for feta instead. The cilantro makes ALL the difference. But so light, I could actually see adding some freshly grated lemon peel but love this.

    • Reply Adrianna Adarme September 5, 2017 at 9:25 pm

      oh that’s awesome! yeah feta is a great substitute in a pinch. in LA we have cotija at regular grocery stores but honestly, i hate going to multiple grocery stores! haha.

      some fresh lemon peel would be delicious!

  • Reply Celia Becker @ July 7, 2018 at 6:22 pm

    Hi Adrianna. I’m making this recipe right now and I’m a bit confused regarding the cilantro. The recipe calls for 1 bunch “minced” but the directions seem to only include a few “leaves” for garnish. Am I missing something or is it just leaves for garnish? Thank you!

    • Reply Adrianna Adarme July 7, 2018 at 6:40 pm

      ahh im sorry about that. the cilantro is just for garnish!

  • Reply Rachael July 11, 2018 at 3:08 pm

    I’ve been following you for years and have made many of your recipes. I’m not normally one to comment, but I just had to post something for this recipe. I made it for dinner tonight and found it to be so fresh tasting and incredibly creative. I love elote but I think I love it in pasta form even more. I will be making this pasta for years to come! Thanks for the amazing recipe!

  • Reply Ivette July 22, 2018 at 4:35 pm

    This is an amazingly creative way to enjoy the street food classic. Thank you so much for the recipe, it was absolutely delicious.

  • Reply Christina August 24, 2018 at 7:46 pm

    Adrianna, I swear that you had an elote pasta salad posted on the site (with bowtie pasta) but now I can’t find it. Am I losing my mind? Can I adjust this recipe to serve cold?