Save I was craving elote one humid Tuesday night but didn't want to leave the house. That's when I dumped a box of fusilli into a pot with corn and all the creamy, tangy, smoky things I loved about street corn. The whole thing came together in one pan, no grill required, and tasted like summer in a bowl. I've been making it on repeat ever since.
The first time I made this for friends, I doubled the recipe and still ran out. Someone scraped the pot with a spoon while we stood around the stove, laughing and fighting over the crispy bits stuck to the bottom. That's when I knew this wasn't just dinner, it was the kind of dish that turns a quiet evening into something you remember.
Ingredients
- Fusilli pasta: The twists catch every bit of creamy sauce, making each bite feel like the perfect ratio of pasta to flavor.
- Sweet corn kernels: Frozen works just as well as fresh, and the natural sweetness balances the smokiness beautifully.
- Red bell pepper: Adds a pop of color and a gentle sweetness that complements the lime.
- Green onions: They bring a mild bite without overwhelming the other flavors, plus they look vibrant mixed in.
- Garlic: Fresh minced garlic is the backbone here, infusing everything with warmth.
- Jalapeño: If you want a little heat, leave some seeds in, but it's easy to skip if you prefer things mild.
- Sour cream or Mexican crema: This creates the silky base that ties the whole dish together.
- Whole milk: It loosens the sauce just enough so it coats the pasta without being thick or gloppy.
- Cotija cheese: Salty, crumbly, and absolutely essential for that authentic elote flavor.
- Unsalted butter: Adds richness and helps the sauce cling to every nook.
- Smoked paprika: This is where the smoky street cart magic comes from.
- Chili powder: A subtle layer of warmth that doesn't overwhelm.
- Lime zest and juice: Brightness is everything here, don't skip the zest.
- Fresh cilantro: Scatters freshness over the top and makes the dish feel alive.
Instructions
- Boil the pasta in salted water:
- Bring the fusilli to a boil in a large pot with water and salt, then reduce the heat and stir occasionally. The pasta will absorb most of the water as it cooks, leaving just enough starchy liquid to help build the sauce.
- Add the vegetables:
- Toss in the corn, bell pepper, green onions, garlic, and jalapeño once the pasta is almost tender. They'll soften quickly and release their sweetness into the pot.
- Stir in the creamy sauce:
- Mix the sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice into the pot. The heat will melt everything together into a velvety coating.
- Fold in the cotija:
- Stir in the crumbled cheese and let it melt slightly, thickening the sauce. Taste and add more salt if needed, though the cotija is already pretty salty.
- Garnish and serve:
- Top with fresh cilantro, extra cotija, and lime wedges. Serve it straight from the pot while it's still steaming.
Save One night I made this after a long shift and ate it straight from the pot with a fork, standing at the counter in my socks. The lime hit first, then the smoky cheese, and I realized I hadn't said a word out loud in hours. Sometimes the best meals are the ones you don't have to share.
Making It Your Own
If you want more protein, fold in black beans or shredded rotisserie chicken at the end. I've also stirred in roasted poblano peppers when I had them on hand, and the smoky depth they added was incredible. You can swap the fusilli for penne or rigatoni, just keep an eye on the cooking time.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container. The pasta soaks up the sauce as it sits, so add a splash of milk or cream when you reheat it on the stove. I don't recommend freezing it, the dairy tends to separate and the texture gets a little sad.
Serving Suggestions
I love this with a simple side salad dressed in lime and olive oil, or just a cold beer and some tortilla chips. It's rich enough to stand on its own, but light enough that you won't feel weighed down.
- Pair it with a crisp Sauvignon Blanc or a Mexican lager.
- Serve it family style straight from the pot for a casual vibe.
- Leftovers make a great cold pasta salad the next day.
Save This dish is proof that you don't need a lot of time or fancy ingredients to make something that feels generous and alive. Keep the lime wedges close, you'll want to squeeze more on with every bite.
Recipe Questions & Answers
- → Can I use fresh corn instead of frozen?
Yes, fresh corn can be used and will bring a sweet, crisp texture to the pasta. Adjust cooking time slightly if needed.
- → How spicy is the dish with jalapeño?
The jalapeño adds a mild to moderate heat that complements the creamy elements. It can be omitted for a milder taste.
- → Is cotija cheese necessary for flavor?
Cotija cheese adds a salty, crumbly texture and rich flavor but can be substituted with feta or another crumbly cheese if unavailable.
- → Can I prepare this without a large pot?
A deep skillet or wide pan can be used to cook the pasta and sauce together, making it easy and convenient.
- → How can I make this dish vegan-friendly?
Use plant-based milk, dairy-free sour cream, and vegan cheese alternatives to keep flavors close to the original without dairy.