Pin it There was this night when I opened my fridge and found half a bag of frozen corn, a lonely bell pepper, and some leftover cotija from taco Tuesday. I was craving something creamy and bold but didn't want to dirty every pot in the kitchen. That's when I threw everything into one pan with some pasta and let it all bubble together. The smell of lime and smoked paprika hit me before I even plated it, and I knew I'd stumbled onto something I'd make again and again.
I made this for my neighbor who was having a rough week, and she texted me an hour later asking for the recipe. She said it reminded her of summers in San Diego, eating elote from a cart near the beach. I loved that a simple weeknight pasta could carry someone back to a memory like that. Food has a way of doing that when you let the flavors speak loudly enough.
Ingredients
- Fusilli pasta: The spirals catch all that creamy sauce and corn kernels, making every bite satisfying and full of texture.
- Sweet corn kernels: Frozen works beautifully here because it stays sweet and tender without any prep, though fresh off the cob in summer is magic.
- Red bell pepper: Adds a pop of color and a gentle sweetness that balances the tang of lime and cotija.
- Green onions: They bring a mild, fresh bite that doesn't overpower but lifts the whole dish.
- Garlic: Minced fine so it melts into the sauce and gives a warm, aromatic backbone.
- Jalapeño: Seed it if you want just a whisper of heat, leave the seeds if you like a little kick on your tongue.
- Sour cream: This is what makes the sauce velvety and rich, clinging to every piece of pasta.
- Whole milk: Thins the cream just enough so it coats instead of clumps, keeping everything silky.
- Cotija cheese: Salty, crumbly, and absolutely essential for that authentic elote flavor.
- Unsalted butter: A little richness that rounds out the sauce and makes it glossy.
- Smoked paprika: Gives a hint of smoky depth like the corn was kissed by fire.
- Chili powder: Adds warmth and a gentle earthy spice that feels like a hug.
- Lime zest and juice: Brightens everything and cuts through the creaminess with a zing that wakes up your taste buds.
- Fresh cilantro: The final flourish that makes it taste alive and just picked.
Instructions
- Boil the pasta:
- Toss the fusilli, water, and salt into your pot and crank the heat up high until it's rolling. Let it bubble away, stirring now and then so nothing sticks to the bottom.
- Simmer it down:
- Lower the heat to medium and keep stirring every couple of minutes until the pasta is almost tender and most of the water has been soaked up. You want it just shy of perfect because it'll keep cooking with the vegetables.
- Toss in the vegetables:
- Add the corn, bell pepper, green onions, garlic, and jalapeño right into the pot. Stir them around for a few minutes until they soften and smell incredible.
- Make it creamy:
- Pour in the sour cream, milk, and butter, then sprinkle in the smoked paprika, chili powder, black pepper, lime zest, and lime juice. Stir it all together until the sauce is smooth and hugging every piece of pasta.
- Fold in the cheese:
- Crumble in the cotija and gently fold it through, letting it melt just a bit and thicken the sauce. Taste and add a pinch more salt if it needs it.
- Finish and serve:
- Pull the pot off the heat and top everything with cilantro, extra cotija, and a squeeze of lime. Serve it warm and watch it disappear.
Pin it I'll never forget the first time my partner took a bite of this and closed his eyes for a second, then said it tasted like a summer festival in a bowl. That's when I realized this wasn't just a quick dinner, it was a little celebration we could have any night of the week. Sometimes the best recipes are the ones that don't ask for much but give you everything.
How to Store and Reheat
Let the pasta cool completely before transferring it to an airtight container, then tuck it in the fridge for up to three days. When you reheat it, add a splash of milk or water to loosen the sauce because it thickens as it sits. I like to warm it gently in a skillet over medium heat, stirring often so it doesn't dry out or stick.
Ways to Make It Your Own
If you want to bulk it up, stir in some cooked black beans or shredded rotisserie chicken at the end. For a smoky twist, char the corn in a hot skillet before adding it to the pot. You can also swap cotija for feta if that's what you have, though the flavor will be a little tangier and less salty.
Serving Suggestions
This pasta is hearty enough to stand alone, but I love pairing it with a simple side salad dressed in lime vinaigrette or some warm tortilla chips and guacamole on the side. A cold Mexican lager or a glass of chilled Sauvignon Blanc cuts through the creaminess beautifully.
- Top with sliced avocado for extra richness and a cool contrast
- Serve with a wedge of lime and let everyone squeeze their own
- Sprinkle with Tajín or extra chili powder if you like more heat
Pin it This dish has become my go to when I want something comforting without the fuss, and it never lets me down. I hope it finds a spot in your weeknight rotation too.
Recipe FAQs
- → Can I use fresh corn instead of frozen?
Yes, fresh corn works well and adds vibrant sweetness. Substitute equal amounts and cook until tender with other vegetables.
- → What can I use as a cotija cheese substitute?
Feta or queso fresco offer similar crumbly texture and tang, making great alternatives if cotija is unavailable.
- → How can I adjust the spice level?
Reduce or omit jalapeño for mild heat, or add extra chili powder for more kick. Adjust to taste before serving.
- → Is there a way to make this dish vegan?
Swap dairy sour cream and cheese with plant-based alternatives and use your preferred non-dairy milk to keep it creamy.
- → Can I prepare this ahead of time?
This pasta is best served fresh, but leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.