Elote-Inspired Corn Pasta

This Elote-Inspired Corn Pasta blends the bold, savory flavors of Mexican street corn with creamy, cheesy pasta. Sweet corn, garlic, onion, and elote seasoning create the base, enriched by broth and heavy cream, then finished with a trio of cheeses and a dollop of sour cream. Topped with extra cotija, more corn, and parsley, this dish is rich, zesty, and completely irresistible.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 1,257 kcal per serving

Ingredients

½ pound - pasta
3 tablespoon - unsalted butter
1 tablespoon - olive oil
15 ounce - corn
½ - yellow onion
3 cloves - garlic
1 tablespoon - Everything But the Elote seasoning (Trader Joe’s)
½ cup - chicken or vegetable broth
1 cup - heavy cream
1 teaspoon - elote seasoning
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - paprika
½ cup - Mexican cheese blend
¼ cup - cotija cheese
¼ cup - mozzarella cheese
1 tablespoon - sour cream
⅛ Handful - fresh parsley
¼ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a large skillet, melt butter with olive oil over medium heat.
Add corn, diced onion, and minced garlic. Season with 1 tbsp Everything But the Elote seasoning and sauté until onions are translucent.
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.
Add Mexican cheese blend, cotija, and mozzarella. Stir until melted and creamy.
Stir in the cooked pasta and a splash of pasta water to loosen the sauce if needed.
Mix in sour cream and fresh parsley.
Serve warm, topped with more corn, cotija cheese, and parsley.