Save to Pinterest The smell of charred corn hitting hot butter stopped me mid-step in my kitchen one summer evening. I'd been craving something bold but comforting, something that felt like a street festival but could sit down at my dinner table. That's when I tossed pasta into the mix with those smoky kernels and tangy cotija, and the whole dish came alive. It wasn't planned, just hunger and instinct colliding in the best way.
I brought this to a backyard gathering once, and my friend's dad, who grew up in Jalisco, gave me a nod and said it reminded him of something his aunt used to improvise. That quiet approval meant more than any compliment. He went back for seconds, scraping the bowl clean, and I realized this dish had earned its place at the table not by being authentic, but by being honest and full of flavor.
Ingredients
- Penne or rotini pasta (340 g): The ridges and tubes catch every bit of creamy sauce and corn, making each forkful satisfying and complete.
- Salt for boiling water: Don't skip this, it's your only chance to season the pasta from the inside out.
- Fresh or frozen corn kernels (2 cups): Fresh gives you more char and sweetness, but frozen works beautifully when you need convenience without compromise.
- Unsalted butter (2 tbsp): It coaxes out the natural sugars in the corn and builds the base of that irresistible caramelized flavor.
- Garlic (2 cloves, minced): Just a minute in the pan is enough to release its sharpness and mellow it into something warm and aromatic.
- Sour cream (120 ml): This is the backbone of the sauce, adding tang and body that balances the richness.
- Mayonnaise (60 ml): It might sound odd, but it brings silky texture and a subtle depth that sour cream alone can't achieve.
- Whole milk (60 ml): Thins the sauce just enough to coat the pasta without weighing it down or turning it gluey.
- Chili powder (1 tsp): Earthy warmth with a whisper of heat, it ties all the flavors together without overpowering.
- Smoked paprika (½ tsp): This is where the smokiness lives, echoing the char on the corn and adding mysterious depth.
- Ground cumin (½ tsp): A hint of toasted earthiness that makes the whole dish feel grounded and intentional.
- Fresh lime juice (1 tbsp) and zest (1 tsp): Brightness that cuts through the cream and wakes up every other ingredient on the plate.
- Cotija cheese (80 g, crumbled): Salty, crumbly, and tangy, it's the soul of elote and the crowning touch here.
- Fresh cilantro (2 tbsp, chopped): A burst of green freshness that makes the whole dish feel alive and vibrant.
- Chili powder or Tajin for garnish: A final flourish of spice and citrus that makes each bite a little more exciting.
- Lime wedges for serving: Let everyone add their own squeeze, it personalizes every plate.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil, then add the pasta and cook until al dente, with just a bit of bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.
- Char the Corn:
- While the pasta bubbles away, melt butter in a large skillet over medium-high heat and toss in the corn kernels. Let them sit undisturbed for a minute or two to develop those dark, caramelized spots, then stir and repeat until they're golden and fragrant.
- Add the Garlic:
- Drop in the minced garlic and stir it around for just one minute, letting it sizzle and perfume the kitchen. Pull the skillet off the heat before the garlic has a chance to turn bitter.
- Make the Sauce:
- In a large bowl, whisk together the sour cream, mayonnaise, milk, chili powder, smoked paprika, cumin, lime juice, and lime zest until smooth and creamy. Taste it and add salt and black pepper until it sings.
- Toss Everything Together:
- Add the drained pasta and the corn mixture to the bowl with the sauce, then toss gently until every piece is coated. If it feels too thick, add a splash of that reserved pasta water and keep tossing until it's creamy and luxurious.
- Fold in the Cheese and Herbs:
- Stir in half of the crumbled cotija and half of the chopped cilantro, letting them melt into the warm pasta. Save the rest for the top so every serving looks as good as it tastes.
- Garnish and Serve:
- Transfer to a serving bowl or individual plates, then scatter the remaining cotija and cilantro over the top. Finish with a dusting of chili powder or Tajin and a few lime wedges on the side.
Save to Pinterest One night I made this for myself after a long week, and halfway through the bowl I realized I was smiling at nothing in particular. It wasn't fancy or complicated, just bright and comforting in a way that felt like a small celebration. That's the magic of this dish, it doesn't need a reason to make you happy, it just does.
How to Get the Best Char on Your Corn
Let the corn sit still in the hot butter for at least a minute before you stir it, that's when the kernels make contact with the heat and start to caramelize. If you keep moving them around, they'll steam instead of char, and you'll miss out on all that sweet, smoky depth. Medium-high heat is your friend here, hot enough to brown but not so hot that the butter burns. If you're using frozen corn, pat it dry with a towel first so the moisture doesn't prevent browning. The darker spots might look aggressive, but they're exactly what you want, they're the flavor.
Making It Your Own
This recipe is a canvas, and you can paint it however you like. Toss in some diced jalapeños with the corn if you want heat that builds with every bite, or stir in a pinch of cayenne to the sauce for a slow burn. If cotija is hard to find, crumbled feta works beautifully and brings a similar salty tang. Add grilled chicken, shrimp, or even black beans to make it heartier and more substantial. I've made this with orecchiette instead of penne, and the little cups held the sauce like tiny bowls.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When you reheat it, add a splash of milk or a spoonful of sour cream and warm it gently in a skillet over low heat, stirring until it loosens up again. You can also eat it cold straight from the fridge, it's surprisingly good as a pasta salad with a little extra lime juice squeezed over the top. Don't freeze this one, the dairy sauce doesn't bounce back well after thawing.
- Store in an airtight container to keep the flavors from wandering into your other leftovers.
- Reheat in a skillet instead of the microwave for better texture and even warming.
- Freshen it up with a handful of fresh cilantro and a squeeze of lime before serving again.
Save to Pinterest This dish has a way of turning an ordinary Tuesday into something worth remembering, one creamy, tangy, smoky bite at a time. Make it once, and I promise it'll become a regular in your rotation.
Recipe FAQs
- → Can I use fresh corn instead of frozen?
Absolutely. Fresh corn kernels are wonderful for this dish. You'll need about 3-4 ears of corn to yield 2 cups of kernels. Sauté them in butter until they develop a light char for the best flavor.
- → What can I substitute for cotija cheese?
Cotija's salty, crumbly texture makes it ideal, but feta cheese works as a great alternative. You can also use queso fresco or aged goat cheese for a similar briny character.
- → How do I make this spicier?
Add diced jalapeños to the corn while sautéing, increase the chili powder to 1.5 teaspoons, or sprinkle cayenne pepper into the sauce. You can also use hot Tajín instead of regular for garnish.
- → Can I prepare this ahead of time?
This dish is best served fresh and warm, but it keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or serve cold as a pasta salad.
- → How do I adjust the consistency of the sauce?
The reserved pasta water is key to achieving the right consistency. Add it gradually while tossing until the sauce coats the pasta without being too thick or watery. Start with a quarter cup and increase as needed.
- → Is there a way to make this non-vegetarian?
Yes. Grill seasoned chicken breasts and slice them before tossing into the finished pasta. Grilled shrimp is another excellent protein option that pairs beautifully with the lime and cotija flavors.