Loaded Elote Pasta
A creamy and crunchy pasta dish inspired by the flavors of Mexican street corn (elote). Perfect for summer gatherings or quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 2 cups corn (fresh or frozen)
- ½ cup Cotija cheese (or feta/queso fresco)
- ⅓ cup mayonnaise (or Greek yogurt/vegan mayo)
- 1–2 tsp chili powder (or chipotle powder)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, reserving ½ cup pasta water before draining.
- Char the corn in a skillet with oil over medium-high heat for 5-7 minutes until golden brown.
- Make the sauce by whisking together mayonnaise, Cotija cheese, and chili powder in a bowl. Add reserved pasta water if needed.
- Combine the drained pasta and charred corn with the sauce, tossing gently to coat.
- Plate the pasta in bowls and top with extra Cotija cheese, chili powder, and a squeeze of lime.
Notes
This recipe can be customized with added protein or vegetables. If making ahead, mix the pasta and corn right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: elote pasta, Mexican street corn, pasta recipes, quick meals, summer recipes