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Creamy Elote (Mexican Corn) Pasta

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 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.


Serving: 4g