Pin It I threw this together on a Tuesday night when my pantry was down to basics but the craving for something bright and bold was real. A friend had just come back from Mexico City raving about elote, and I figured why not toss that magic into pasta? The lime hit my cutting board and the smell alone told me this was going to work.
The first time I made this for my neighbor, she stood in my kitchen and said it smelled like a festival. She wasnt wrong. The butter hit the pan, the garlic sizzled, and suddenly the whole apartment felt alive. We ate it straight from the pot with extra lime wedges, laughing about how something this easy had no right to taste this good.
Ingredients
- Fusilli pasta: The spirals grab onto every bit of creamy sauce and corn, making each bite full instead of slippery.
- Sweet corn kernels: Frozen works beautifully here and chars just enough to mimic that grilled street corn sweetness.
- Red bell pepper: Adds a little crunch and a pop of color that makes the dish feel less one note.
- Green onions: They bring a mild sharpness that keeps the creaminess from feeling too heavy.
- Garlic: Two cloves are enough to wake everything up without overpowering the lime.
- Jalapeño: Seeded keeps it friendly, but leave the seeds in if you want a real kick.
- Sour cream or Mexican crema: This is what makes the sauce cling and turn silky instead of watery.
- Whole milk: Thins the cream just enough to coat the pasta without turning it into soup.
- Cotija cheese: Salty, crumbly, and completely irreplaceable for that authentic elote vibe.
- Unsalted butter: A small amount adds richness and helps the spices bloom.
- Smoked paprika: Brings a subtle smokiness like the corn was kissed by a grill.
- Chili powder: Adds warmth and a hint of earthy heat that ties everything together.
- Lime zest and juice: The zest is where the oils live, and the juice is what makes the whole dish sing.
- Fresh cilantro: Love it or skip it, but it does add that final fresh note if youre into it.
Instructions
- Boil the pasta in the pot:
- Add your fusilli, water, and salt to a large pot and bring it to a rolling boil. Stir it now and then so nothing sticks to the bottom.
- Cook it down:
- Lower the heat to medium and keep stirring every couple of minutes until the pasta is just shy of tender and most of the water has disappeared. You want a little starchy liquid left behind.
- Toss in the vegetables:
- Add the corn, bell pepper, green onions, garlic, and jalapeño right into the pot. Let them cook for a few minutes until they soften and start to smell amazing.
- Make it creamy:
- Stir in the sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix it all together until the sauce coats everything evenly.
- Fold in the cheese:
- Add the cotija and stir gently until it starts to melt into the sauce. Let it simmer for a minute or two until everything thickens up and clings to the pasta.
- Finish and serve:
- Take it off the heat, taste it, and add more salt if needed. Top with cilantro, extra cheese, and lime wedges before serving.
Pin It I remember serving this at a last minute dinner when friends showed up unannounced. There were no fancy sides, no appetizers, just this pasta and a bowl of tortilla chips. One of them said it tasted like vacation, and honestly, thats exactly what it feels like every time I make it.
Make It Your Own
If you want more protein, stir in black beans or shredded rotisserie chicken at the end. For a vegan spin, swap the dairy for plant based versions and use nutritional yeast instead of cotija. You can also char the corn in a dry skillet first if you want that deeper grilled flavor without turning on the grill.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of milk to bring the sauce back to life. The microwave works too, just stir halfway through and add a little liquid so it doesnt dry out.
Serving Suggestions
This pasta is filling enough on its own, but it pairs beautifully with a simple side salad or some sliced avocado on top. A cold beer or a glass of crisp white wine like Sauvignon Blanc cuts through the creaminess perfectly.
- Top with crumbled bacon or chorizo for a smoky, meaty twist.
- Add a squeeze of fresh lime right before eating to brighten every bite.
- Serve with extra jalapeño slices on the side for anyone who likes more heat.
Pin It This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small celebration. It comes together fast, tastes incredible, and somehow always disappears before theres time for seconds.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute dairy milk and sour cream with plant-based alternatives, and use a vegan cheese replacement for cotija.
- → What pasta works best for this dish?
Fusilli is ideal as its twists hold the creamy sauce well, but any short pasta like rotini or penne can be used.
- → How spicy is this pasta?
The dish includes jalapeño for a mild heat, which can be reduced or omitted entirely for a milder flavor.
- → Can I prepare it gluten-free?
Yes, using gluten-free fusilli pasta ensures the dish is suitable for gluten-intolerant diets.
- → What can I serve with this dish?
This pasta pairs wonderfully with a crisp, citrusy white wine such as Sauvignon Blanc or a fresh green salad.