dileenthompson 
This recipe transforms the classic flavors of Mexican street corn into a luxurious pasta sauce. Charred corn is puréed into a smoky, sweet base and combined with tangy lime, spicy chili, and salty cotija cheese, creating a uniquely delicious dish that’s both comforting and vibrant.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 12 oz (340g) bucatini or spaghetti
- 4 ears of corn, shucked (or 3 cups frozen/defrosted corn kernels)
- 1 tablespoon olive oil
- ½ cup crumbled cotija cheese, plus more for serving
- ¼ cup Mexican crema or mayonnaise
- 2 tablespoons fresh lime juice (from about 1 lime), plus wedges for serving
- 1 small garlic clove
- 1 teaspoon chili powder (such as ancho or generic), plus more for dusting
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons unsalted butter
- ½ cup reserved pasta water
- Salt to taste
Instructions
- Char the Corn: If using ears of corn, brush them lightly with olive oil and char on a grill or in a cast-iron skillet over high heat, turning occasionally, until kernels are blistered in spots, about 8-10 minutes. Let cool, then slice the kernels from the cob. If using frozen corn, pat it dry and char it in a hot, dry skillet until blistered.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the bucatini and cook until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Make the Sauce: In a blender, combine two-thirds of the charred corn kernels, ½ cup cotija cheese, crema (or mayonnaise), lime juice, garlic, and 1 teaspoon chili powder. Blend until a smooth, creamy sauce forms.
- Sauté the Remaining Corn: In a large skillet, melt the butter over medium heat. Add the remaining one-third of the charred corn kernels and sauté for 2 minutes.
- Combine and Emulsify: Add the drained bucatini to the skillet with the sautéed corn. Pour the puréed corn sauce over the top. Toss to combine, adding splashes of the reserved pasta water until the sauce is silky and clings to the pasta.
- Finish and Serve: Remove from heat and stir in the chopped cilantro. Taste and add salt if needed (cotija is salty, so be careful). Divide among bowls and garnish generously with extra crumbled cotija, a dusting of chili powder, and more cilantro. Serve immediately with lime wedges on the side.
Key Flavors & Notes
- Smoky, Sweet Corn: Charring the corn is essential, as it unlocks a deep, smoky sweetness that forms the soul of the dish.
- Tangy & Creamy: The lime juice and crema provide a bright, tangy contrast to the rich, sweet corn.
- Salty & Spicy: Salty cotija cheese and warm chili powder complete the classic “elote” flavor profile.
- Pro-Tip: Using a portion of the corn for the sauce and reserving the rest to sauté whole gives the dish a wonderful textural contrast—both creamy and pops of juicy corn. If your sauce is too thick, the pasta water is key to thinning it to the perfect consistency.
- Variation: For a kick of heat, add a finely chopped jalapeño to the skillet when sautéing the reserved corn. For a richer sauce, use all crema instead of mayonnaise.
