From the Cook
From the Cook
From the Cook
1/4
Elote-Inspired Corn Pasta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
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In a large skillet, melt butter with olive oil over medium heat.
3
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Add corn, diced onion, and minced garlic. Season with 1 tbsp Everything But the Elote seasoning and sauté until onions are translucent.
4
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Add broth and bring to a gentle simmer. Stir in heavy cream, then season with 1 tsp additional elote seasoning, salt, pepper, garlic powder, and paprika.
5
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Add Mexican cheese blend, cotija, and mozzarella. Stir until melted and creamy.
6
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Stir in the cooked pasta and a splash of pasta water to loosen the sauce if needed.
7
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Mix in sour cream and fresh parsley.
8
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Serve warm, topped with more corn, cotija cheese, and parsley.
My Calorie Intake
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Tips & Tricks (5)
- Corn Water Magic 💦Reserve the corn cooking water and use it to thin out your pasta sauce, adding natural sweetness and starchy body to the dish.
- Layered Cheese Technique 🧀Mix the mozzarella into the sauce for creaminess, then sprinkle cotija and Mexican cheese blend on top for textural contrast and authentic elote flavor.
- Toasting Seasoning Hack 🌶️Lightly toast the elote and Everything But the Elote seasoning in a dry pan for 30-45 seconds before adding to intensify their flavor profile and release aromatic oils.
- Pasta Water Pro Move 💡Always keep 1 cup of starchy pasta water before draining - it's your secret weapon for adjusting sauce consistency and helping cheese and cream emulsify smoothly.
- Corn Caramelization Trick 🌽When sautéing corn, let it sit undisturbed for 2-3 minutes to develop a beautiful golden-brown caramelized exterior that adds depth to the entire dish.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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