Save to Pinterest There was this food truck parked outside my office that summer, and I kept walking past it smelling that charred corn and crumbly cheese. One day I finally stopped and ordered their elote pasta—this wasn't something I'd seen before, and I was skeptical until that first bite. The way the lime cut through the richness, how the cotija cheese held its shape in little pockets of flavor, the subtle heat that didn't overwhelm—I was hooked instantly. I spent the next week trying to recreate it in my own kitchen, and after some tweaking, this became the version I now make constantly.
I made this for friends on a Thursday night when everyone was tired of takeout, and watching their faces light up when they tasted it reminded me why I love cooking. One person asked for the recipe immediately, another went back for thirds, and someone insisted I open a food truck. It was one of those moments where the kitchen felt genuinely warm, full of real conversation instead of scrolling.
Ingredients
- Pasta (340 g penne, rotini, or shells): Short shapes hold the sauce better than long ones, trapping those little pockets of creaminess in every bite. Don't skip reserving the pasta water—it's your secret weapon for getting the sauce to coat everything perfectly.
- Corn kernels (2 cups fresh, frozen, or canned): Fresh is best in season, but frozen corn is honestly just as good and sometimes even sweeter since it's picked and frozen at peak ripeness. If using canned, drain it well.
- Unsalted butter (1 tbsp) and garlic (2 cloves, minced): The butter gets those corn kernels golden and charred, and the garlic blooms into something fragrant and rounded.
- Chili powder (1/2 tsp), smoked paprika (1/4 tsp), and cumin (1/4 tsp): These three are what make it taste genuinely Mexican-inspired without being heavy-handed. The smoked paprika especially adds depth.
- Sour cream (120 ml) and mayonnaise (60 ml): Together they create a sauce that's tangy and rich without being cloying. The sour cream keeps it bright.
- Lime zest and juice (from 1 lime): Both matter—the zest adds complexity, and the juice brings everything into focus.
- Cotija cheese (60 g crumbled, plus extra for serving): It's crumbly and salty and doesn't melt into the sauce, which is exactly why it works here. If you can't find it, feta is your next best friend.
- Fresh cilantro (2 tbsp chopped, plus leaves for garnish): This herb doesn't get lost in the creaminess; it stays bright and present.
- Salt, pepper, and finishing touches: Extra cotija, chili powder or Tajín, cilantro leaves, and lime wedges for serving are what make each plate look intentional and alive.
Instructions
- Get the pasta going:
- Fill a large pot with salted water—it should taste almost like sea water—and bring it to a rolling boil. Cook your pasta until it's just al dente, meaning it still has a little resistance when you bite it. Reserve about 1/2 cup of that starchy cooking water before you drain it; this liquid becomes the thing that brings everything together later.
- Char the corn until it's golden:
- While the pasta is cooking, melt butter in a large skillet over medium-high heat and add your corn. Let it sit undisturbed for a couple of minutes so the kernels can get golden and caramelized in spots—you want to hear it sizzle and smell that sweet, almost popcorn-like aroma. Then add your minced garlic, chili powder, smoked paprika, and cumin, stirring quickly so the spices toast for about a minute. The kitchen will smell incredible at this point.
- Build the creamy base:
- In a large mixing bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, crumbled cotija, and chopped cilantro. Taste it and season with salt and pepper—this is your moment to make sure it tastes bright and balanced before everything else goes in.
- Bring it all together:
- Add the drained pasta and the corn mixture to your bowl with the sauce and toss everything until it's coated. If it looks a little stiff, add splashes of that reserved pasta water until it reaches that creamy, glossy state where the sauce clings to every piece.
- Plate and finish:
- Serve it right away while it's still warm, topped generously with extra cotija, a sprinkle of chili powder or Tajín if you have it, fresh cilantro leaves, and lime wedges on the side for squeezing.
Save to Pinterest My neighbor tasted this once and told me it reminded her of being in Mexico City years ago, eating street food at night with friends. That moment made me realize that food does something strange—it holds memories that aren't even yours and brings them back to life on someone else's plate.
Why Corn Deserves Better Than Boiled
Most people grow up eating corn that's just boiled or grilled as a side, and then they're surprised when it shows up in a pasta and suddenly tastes different. The key is giving it direct heat so it develops those golden spots—this is where sweetness and depth happen. When you skip that step and just stir raw corn into a pasta sauce, you're missing the whole reason this dish works.
The Lime and Cheese Partnership
Cotija cheese is salty and crumbly, and on its own it can be a little one-note, but pair it with bright lime and it suddenly becomes complex. The acid from the lime brings out the richness of the sour cream and mayo without making it feel heavy. This balance is why you taste every element in every bite instead of just tasting cream.
Make It Your Own
This recipe is a frame, and the best versions are the ones where you adjust it to what you're craving. Some days I add diced jalapeños for heat, other times I throw in a handful of crispy bacon because why not. The base is forgiving enough that small changes only make it better.
- For extra smokiness and depth, char the corn on a grill grate or cast iron skillet until it's darker than you think you should go.
- If cotija isn't available, crumbled feta or even a tangy Parmesan works, though you'll lose some of that specific salty character.
- This dish keeps for a couple of days in the fridge but tastes best eaten within a few hours of making it.
Save to Pinterest This became one of those recipes I come back to over and over because it never feels like I'm repeating myself—it always tastes fresh, like a small celebration instead of just dinner. Make it and share it with someone; that's when it really comes alive.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain excess moisture before sautéing for best texture and flavor.
- → What pasta shapes are best for this dish?
Short pasta shapes like penne, rotini, or shells hold the sauce nicely and work perfectly.
- → How can I add more heat to the dish?
Include diced jalapeño or a splash of hot sauce to your sauce mix or garnish with extra chili powder or Tajín.
- → Is it okay to grill the corn first?
Grilling the corn before removing the kernels adds a smoky depth and enhances the overall flavor beautifully.
- → Can I substitute cotija cheese if unavailable?
Feta cheese is a great alternative, offering a similar crumbly texture and tangy taste.