Save to Pinterest I was standing at my stove on a humid Tuesday evening, staring at a half-empty fridge and craving something bold. The jar of cotija cheese caught my eye, leftover from taco night, and suddenly I was mentally deconstructing elote—charred corn, lime, crema, that salty cheese crumble. What if I could tangle all of that into pasta? I tossed fusilli into a pot with corn and bell pepper, stirred in lime and smoked paprika, and twenty minutes later I was twirling creamy, tangy noodles that tasted like summer on a fork. It became my go-to whenever I need comfort with a kick.
The first time I made this for friends, I worried it was too simple—just pasta and corn, really. But when I brought the pot to the table and they saw the cotija melting into the sauce and smelled the lime and paprika, someone said it reminded them of eating elote on a stick in Mexico City. We passed around extra lime wedges and cilantro, everyone customizing their bowl, and the pot was scraped clean before I could even think about leftovers. Thats when I knew this dish had earned its place in my regular rotation.
Ingredients
- Fusilli pasta: The spirals trap the creamy sauce and corn kernels perfectly, and they cook evenly in the pot without needing a separate boil.
- Sweet corn kernels: Frozen works just as well as fresh and adds bursts of sweetness that echo the charred corn from street vendors.
- Red bell pepper: Diced small, it brings color and a gentle vegetal sweetness that balances the spice.
- Green onions: Sliced thin, they soften quickly and lend a mild, grassy bite that feels fresher than regular onions.
- Garlic: Minced fine, it blooms in the pot and gives the sauce a warm, savory backbone.
- Jalapeño: Seeded and chopped, it delivers gentle heat without overpowering the creamy, tangy notes.
- Sour cream: This is your base for that elote-style crema, turning the pasta water into a luscious sauce.
- Whole milk: A splash loosens the crema and keeps the sauce silky, not gloppy.
- Cotija cheese: Crumbly and salty, it melts just enough to thicken the sauce while staying true to street corn flavor.
- Unsalted butter: A small knob adds richness and helps the spices bloom.
- Smoked paprika: It mimics the char you would get from a grill, giving the dish that smoky, outdoor feeling.
- Chili powder: A pinch reinforces the warmth and ties the spices together.
- Lime zest and juice: The zest is fragrant and bright, the juice cuts through the cream and makes every bite feel alive.
- Fresh cilantro: Chopped and scattered on top, it adds a final pop of green and a clean, herbal finish.
Instructions
- Boil the pasta in the pot:
- Pour the fusilli, water, and salt into your largest pot and crank the heat to high. Once its boiling, turn it down to medium and stir often so the noodles dont clump, cooking until theyre almost tender and most of the water has disappeared.
- Add the vegetables:
- Toss in the corn, diced bell pepper, green onions, garlic, and jalapeño right into the pot with the pasta. Stir everything together and let it cook for a few minutes until the veggies are just tender and fragrant.
- Stir in the creamy base:
- Lower the heat a bit and add the sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice. Mix it all together until the sauce is smooth and coats the noodles like a creamy hug.
- Fold in the cotija:
- Sprinkle in the crumbled cotija and gently fold it through the pasta, letting it melt slightly and thicken the sauce. Taste and add a pinch of salt if you need it, then let it simmer for a minute or two.
- Garnish and serve:
- Pull the pot off the heat and top with chopped cilantro, extra cotija crumbles, and lime wedges on the side. Serve it warm, straight from the pot, and let everyone squeeze their own lime.
Save to Pinterest One rainy evening, I made this for my sister who was visiting from out of town. She took one bite, closed her eyes, and said it tasted exactly like the elote she used to get from the cart outside her college library. We stayed up late eating seconds, talking about old memories and new ones, and I realized this dish had become more than a quick dinner—it was a bridge to moments and places we missed. Food does that sometimes, if you let it.
How to Make It Even Creamier
If you want a richer sauce, add an extra tablespoon of butter and swap the whole milk for heavy cream. I did this once when I had leftover cream from a baking project, and the sauce clung to the fusilli like velvet. Just be ready for a more indulgent bowl that feels almost decadent.
Adjusting the Heat Level
The jalapeño is optional, but if you love spice, leave some seeds in or add a pinch of cayenne with the paprika. I once accidentally left the seeds in and the dish had a slow-building heat that made me reach for extra lime and sour cream—it was delicious chaos. For a milder version, skip the jalapeño entirely and let the chili powder carry just a whisper of warmth.
Serving and Storage Tips
This pasta is best enjoyed fresh and warm, right out of the pot when the cheese is still melty and the lime is bright. Leftovers can be stored in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. Reheat gently on the stovetop with a splash of milk or water to bring back that creamy consistency, and finish with a squeeze of fresh lime to wake up the flavors.
- For extra protein, stir in black beans or top with grilled chicken sliced thin.
- Pair it with a crisp, citrusy white wine like Sauvignon Blanc or a cold Mexican lager.
- If youre making it vegan, use plant-based sour cream, milk, and vegan cotija or nutritional yeast for a cheesy finish.
Save to Pinterest This one-pot pasta has become my answer to busy nights when I want something that feels special without the fuss. I hope it becomes that for you too—a dish you make on repeat, tweak to your taste, and share with the people who make your kitchen feel like home.
Recipe Questions & Answers
- → Can I use fresh corn instead of frozen?
Yes, fresh sweet corn works beautifully and adds natural sweetness and texture to the dish.
- → How can I make this dish vegan-friendly?
Use plant-based milk, dairy-free sour cream, and vegan cheese alternatives to recreate the creamy texture.
- → What type of pasta is best for this dish?
Fusilli is preferred as its spiral shape holds the creamy sauce well, but other short pasta shapes work too.
- → How spicy is the dish with jalapeño included?
The jalapeño adds a mild to medium heat that complements the flavors without overpowering the creamy sauce.
- → Can I prepare this in advance and reheat?
Yes, but the sauce may thicken after refrigeration. Reheat gently with a splash of milk to loosen it.