“Elote” (Inspired) Pasta

Hear me out.. Elote, in pasta form, for those days you don’t want corn stuck between your teeth! The thought behind this idea was truly inspired by the notion that no one can have enough carbs, and every meal could, probably, be carb-ified.

Where does “elote” come from? Elote stems from the importance of corn in the diets of indigenous people throughout Latin America for centuries. As time went on, society as a whole began to move towards a more fast-paced lifestyle, shifting a need for meals that allowed folks to get to where they needed to be with a quick meal in their stomachs.

Corn-on-the-cob became an essential street food that was the perfect vessel for savory additions and toppings to make each bite even more filling than the last. In Mexico, elote can be seen throughout the streets, with different street vendors having their own take by adding different toppings and blends.

The

“Elote” (Inspired) Pasta

Yield: 4 servings

Time: 25 minutes

INGREDIENTS

“Elote” Sauce

• 1 cup corn kernels

• 1 cup canned full-fat coconut milk

• 3 tablespoons nutritional yeast

• 1/2 tablespoon chili powder

• 2 garlic cloves

• 1/4 teaspoon salt

Assembly/Garnishes

• 8oz pasta of choice (about 4 servings)

• 1/2 cup grape tomatoes, sliced

• 1 lime, zest, and juice

• cotija cheese, for garnish

• 1/3 cup cilantro, for assembly and garnish

• chili powder, for assembly and garnish

DIRECTIONS

To make the sauce:

1. To a high-speed blender, add the corn kernels, coconut milk, nutritional yeast, chili powder, garlic cloves, and salt.

2. Blend until creamy. Taste and adjust the seasoning (salt and pepper) to your liking. Once combined, place in an airtight container and set aside.

To assemble:

1. Boil your favorite pasta in heavily salted water. I prefer to use a noodle-like Fusili that has enough crevices that sauce can nestle into (providing the utmost amount of flavor)!

2. As the pasta cooks, heat two tablespoons of olive oil in a skillet. Saute the 1/2 cup of grape tomatoes until they blister and begin to release their juices.

3. Once pasta is cooked, reserve about 1/4 cup of pasta water and drain. Add the pasta to the skillet, and add the entirety of the pasta sauce made.

4. Add the reserved pasta water and stir consistently until incorporated, ensuring the sauce is emulsifying.

5. During the last 2-3 minutes, add lime juice and zest, and about 1/4 cup chopped cilantro.

6. Plate and garnish with fresh cotija cheese, fresh lime zest, chopped cilantro, and a dash of chili powder.

7. Share and dive in!

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