Save I threw this together on a Tuesday night when the fridge was nearly empty and my craving for elote was impossible to ignore. I had fusilli, a bag of frozen corn, and some cotija left over from taco night. What started as improvisation turned into something I now make at least twice a month. The lime hit my nose before I even plated it, and I knew I'd stumbled onto something good.
The first time I served this to friends, they thought I'd been cooking for hours. One of them scraped her bowl clean and asked for the recipe before I'd even cleared the table. I love that this dish feels special enough for company but easy enough that I don't stress. It's become my go-to when I want to feed people something that feels generous without the fuss.
Ingredients
- Fusilli pasta: The spirals catch all that creamy sauce beautifully, but penne or cavatappi work just as well if that's what you have.
- Sweet corn kernels: Frozen corn is my secret weapon here because it's always sweet and saves you from wrestling with fresh cobs, though fresh works if you're feeling ambitious.
- Red bell pepper: Adds a pop of color and a subtle sweetness that balances the spice without competing with the corn.
- Green onions: I use both the white and green parts for a mild, fresh onion flavor that doesn't overpower.
- Garlic: Two cloves give you that warm, savory backbone without making the whole dish taste like garlic bread.
- Jalapeño: Seeded and chopped fine, it brings just enough heat to wake everything up, but you can skip it entirely if you prefer things mild.
- Sour cream or Mexican crema: This is what makes the sauce creamy and tangy, crema is a bit thinner and less tart, but either one works.
- Whole milk: Loosens the sauce just enough so it coats the pasta instead of clumping up.
- Cotija cheese: Salty, crumbly, and a little funky in the best way, it's the soul of this dish and worth seeking out at the store.
- Unsalted butter: Adds richness and helps the sauce come together with a silky finish.
- Smoked paprika: This is where the smokiness comes from, like the char you'd get from grilled corn.
- Chili powder: A warm, earthy spice that deepens the flavor without adding much heat.
- Lime zest and juice: Bright, citrusy, and essential, this is what makes the whole thing taste alive.
- Fresh cilantro: Some people love it, some don't, but I think it ties everything together with a fresh, herby note.
Instructions
- Boil the pasta:
- Toss your fusilli into a big pot with water and salt, then crank the heat up high until it's bubbling. Stir it now and then so nothing sticks to the bottom.
- Simmer until almost tender:
- Turn the heat down to medium and keep stirring every couple of minutes until the pasta is just shy of al dente and most of the water has disappeared. You want a little starchy liquid left in there because it helps the sauce come together later.
- Add the vegetables:
- Dump in your corn, bell pepper, green onions, garlic, and jalapeño if you're using it. Let everything cook together for a few minutes until the veggies soften and the garlic smells incredible.
- Stir in the creamy base:
- Add your sour cream, milk, butter, smoked paprika, chili powder, black pepper, lime zest, and lime juice, then stir it all together until you have a smooth, creamy sauce coating everything. The kitchen will smell amazing at this point.
- Fold in the cheese:
- Toss in most of your cotija and give it a good stir, letting it melt just a little and thicken the sauce. Taste it and add more salt if it needs it, but go easy because cotija is already pretty salty.
- Garnish and serve:
- Pull the pot off the heat, scatter cilantro and extra cotija on top, and set out some lime wedges for squeezing. Serve it warm and watch it disappear.
Save One night I made this after a long day and ate it straight from the pot while standing at the stove. The lime and smoky paprika hit just right, and I realized I didn't need fancy plating or a dinner party to enjoy something this good. Sometimes the best meals are the ones you make just for yourself, with no pressure and all the pleasure.
Making It Your Own
I've added black beans for extra protein and it turned this into an even heartier meal. A friend of mine stirs in shredded rotisserie chicken, and her kids devour it. You can also swap the fusilli for penne or even use gluten-free pasta if that's what you need. The base is forgiving, so feel free to riff on it with whatever you have around.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or water to loosen the sauce back up because it thickens as it sits. I usually warm it gently on the stovetop, stirring often, but the microwave works in a pinch. Just don't expect it to look quite as creamy as it did fresh, though it still tastes great.
Pairing and Serving Ideas
This pasta is rich and satisfying on its own, but I like to serve it with a simple side salad dressed in lime vinaigrette to cut through the creaminess. A cold Mexican lager or a crisp Sauvignon Blanc is perfect alongside, especially on a warm evening. If you want to make it a bigger spread, some tortilla chips with guacamole or a quick pico de gallo would round things out nicely.
- Top with a fried egg for breakfast-for-dinner vibes.
- Serve with grilled shrimp or steak for a more substantial meal.
- Double the recipe if you're feeding a crowd, it reheats beautifully and people always want seconds.
Save This dish reminds me that good food doesn't have to be complicated or take all night. I hope it becomes one of those recipes you reach for when you want something comforting, bright, and just a little bit special.
Saffron Brook Recipe Q&As
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and adds sweetness and texture similar to fresh kernels.
- → What can I substitute for cotija cheese?
Feta or queso fresco provide a similar salty, crumbly texture if cotija is unavailable.
- → Is jalapeño necessary for the dish?
Jalapeño adds a mild heat but can be omitted or replaced with a milder pepper to suit taste.
- → How can I make this dish vegan-friendly?
Use plant-based milk, dairy-free sour cream, and vegan cheese alternatives to accommodate vegan diets.
- → What type of pasta is best for this meal?
Fusilli is recommended for its ability to hold sauce, but other short pastas like penne or rotini also work well.