epicurious5.0
Creamy Elote Corn Pasta
The flavors of Mexican street corn—think charred corn, salty cheese, fresh lime, and a touch of heat—also happen to make a fantastic pasta.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●bowl
📝 Preparation Steps
1
Cook 12 oz. medium pasta (such as rigatoni or gemelli) in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will finish cooking in sauce), about ⏱️ 2 minutes less than package directions. Drain, reserving 3 cups pasta cooking liquid. Reserve pot.
. medium pasta (such as rigatoni or gemelli)12 oz
2
Meanwhile, using tongs, cook 2 ears of corn, husked, directly over a medium-high flame on stovetop, turning often, until charred and blackened in spots, 8–⏱️ 10 minutes. Corn will make ferocious popping noises; don’t be alarmed. (Alternatively, prepare a grill for medium-high heat; oil grate with vegetable oil. Grill corn, turning often, until charred and blackened in spots, 8–⏱️ 10 minutes.) Let corn cool, then slice kernels from cobs in slabs.
ears of corn, husked, divided6Vegetable oil (optional)
3
Cut kernels from remaining 4 ears of corn, husked, (you should have about 4 cups); transfer raw kernels to a blender and add 1½ cups pasta cooking liquid. Purée until very smooth, about ⏱️ 2 minutes.
ears of corn, husked, divided6
4
Melt 4 Tbsp. unsalted butter in reserved pot over medium-low heat. Cook 1 medium white or yellow onion, finely chopped, 2 large poblano chiles, halved, seeds removed, coarsely chopped, and 4 large garlic cloves, thinly sliced, stirring occasionally, until softened but without taking on any color, 5–⏱️ 7 minutes. Add ½ tsp. crushed red pepper flakes and ½ tsp. ground cumin and cook, stirring, until fragrant, about ⏱️ 45 seconds. Season generously with kosher salt.
unsalted butter4 Tbspmedium white or yellow onion, finely chopped1large poblano chiles, halved, seeds removed, coarsely chopped2large garlic cloves, thinly sliced4Kosher salt
5
Add puréed corn mixture to pot along with pasta. Increase heat to medium-high and cook, stirring vigorously and adding up to ½ cup reserved pasta cooking liquid if needed, until pasta is coated in sauce and al dente, about ⏱️ 2 minutes. Remove from heat and add zest and juice of 1 large lime and ½ cup crumbled Cotija cheese, stirring vigorously to combine.
Zest and juice of 1 large limecrumbled Cotija cheese, divided1 cup
6
Divide pasta among bowls; top with charred corn, coarsely chopped cilantro, and remaining ½ cup crumbled Cotija cheese. Serve with lime wedges for squeezing over.
crumbled Cotija cheese, divided1 cup
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