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Zesty Elote-Inspired Pasta Delight

A vibrant dish that combines the beloved flavors of Mexican street corn with the comfort of pasta, featuring creamy, tangy elote flavors with lime, chili, and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 ounces pasta (your choice)
  • 2 cups corn (fresh, canned, or frozen)
  • 2 tablespoons butter
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1-2 tablespoons lime juice (to taste)
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional fresh cilantro (for garnish)

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the corn and sauté for about 5 minutes until heated through and slightly caramelized.
  3. Stir in the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until well combined and creamy.
  4. Add the cooked pasta to the skillet and toss until everything is evenly coated in the sauce.
  5. Sprinkle the cotija cheese on top and gently mix again.
  6. Garnish with fresh cilantro if desired and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing, but leave out avocado if included, as it doesn’t freeze well.