Description of this recipe
Elote pasta bake is a delightful fusion dish that combines the beloved flavors of Mexican street corn with the comforting essence of pasta. This creamy, cheesy bake is packed with sweetcorn, jalapeños, and a hint of smokiness, making it a perfect centerpiece for any meal.
Why you will love this recipe
This recipe is not only a crowd-pleaser but also incredibly easy to prepare. The combination of textures and flavors—from the creamy cheese sauce to the charred sweetcorn—creates a mouthwatering experience. Plus, it’s versatile enough to serve as a main dish or a side, making it ideal for family dinners, potlucks, or casual gatherings with friends.
Introduction
If you’ve ever wandered the vibrant streets of Mexico, you’ll know that elote—grilled corn on the cob slathered in creamy sauce, cheese, and spices—is a beloved street food. This Elote Pasta Bake captures all those delightful flavors and transforms them into a comforting dish that’s perfect for any occasion. The creamy cheese sauce, combined with the sweetness of charred corn and a kick from jalapeños, creates a symphony of tastes that will leave you craving more. Whether you’re a pasta lover, a fan of Mexican cuisine, or just looking for a new dish to impress your family, this recipe is sure to become a favorite in your kitchen.
Ingredients:
- 50g salted butter
- 1 tsp mustard powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 20g plain flour
- 350ml whole milk
- 175g mild cheddar, grated
- 100g soured cream
- 25g pickled jalapeños, finely chopped
- 250g pasta (we used spirali)
- 2 sweetcorn cobs
- 2 spring onions, finely sliced
- 125g grated mozzarella
Preparation:
Step 1:
In a large pan, melt 20g of salted butter over medium heat. Once the butter is foaming, add the mustard powder, smoked paprika, and cayenne pepper. Toast the spices for about 30 seconds until fragrant.
Step 2:
Sprinkle in the plain flour, stirring continuously to create a roux. Cook for an additional 2 minutes until the mixture is slightly golden.
Step 3:
Gradually pour in the whole milk while stirring continuously to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble gently until the sauce thickens slightly.
Step 4:
Remove the pan from the heat and stir in the grated cheddar and soured cream. Continue mixing until the cheese has melted and the sauce is creamy and well combined. Add the finely chopped jalapeños and season with salt and pepper to taste.
Step 5:
In a separate pot, cook the pasta according to the package instructions. Once cooked, drain well. Meanwhile, melt the remaining 30g of butter in a frying pan over medium heat. Add the sweetcorn and cook for 5-6 minutes, stirring often until the corn is golden and slightly charred.
Next, pour most of the charred sweetcorn into the cheese sauce along with the cooked pasta and spring onions. Mix everything together until well combined, then season to taste.
Preheat your grill to high. Transfer the pasta mixture into a large baking dish. Top with the remaining charred sweetcorn and sprinkle the grated mozzarella over the top. Place the dish under the grill for 5-6 minutes, or until the cheese is golden and bubbling. Allow it to stand for 10 minutes before serving.
COOKING Rating:
⭐⭐⭐⭐⭐ (5/5)
Serving Suggestions:
This Elote Pasta Bake is delicious served on its own, but you can elevate the dish by pairing it with a fresh side salad or some homemade guacamole. A dollop of sour cream or a sprinkle of fresh cilantro can also enhance the flavors beautifully.
Tips:
- For added flavor, consider grilling the sweetcorn before adding it to the dish. This will enhance the smoky taste.
- If you prefer a spicier kick, add more jalapeños or a dash of hot sauce to the cheese sauce.
- This dish can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.
- Feel free to experiment with different cheeses, such as pepper jack for a spicier version or a sharp cheddar for more flavor.
- For a vegetarian option, ensure that all your ingredients are free from animal by-products.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information:
- Calories: 550 per serving
- Protein: 22g
- Sodium: 600mg
Conclusion
This Elote Pasta Bake brings together the best of Mexican street food and comforting pasta dishes, creating a unique and satisfying meal. With its creamy sauce, sweet corn, and a hint of spice, it’s a dish that promises to delight your taste buds and impress your guests. Perfect for any occasion, this recipe is a testament to the beauty of fusion cooking. So gather your ingredients, roll up your sleeves, and get ready to enjoy a deliciously cheesy and comforting meal that’s sure to become a staple in your home.
Questions and Answers about this recipe
Q1: Can I use frozen sweetcorn instead of fresh?
A1: Yes, frozen sweetcorn works well in this recipe. Just make sure to thaw it before cooking for the best results.
Q2: Is there a gluten-free option for this pasta bake?
A2: Absolutely! You can substitute regular pasta with gluten-free pasta and use a gluten-free flour blend for the roux.
Q3: How can I make this dish spicier?
A3: To increase the spice level, try adding more jalapeños or a pinch of cayenne pepper to the cheese sauce. You can also top it with sliced fresh chili before serving.
Q4: Can I prepare this dish in advance?
A4: Yes, you can prepare the pasta bake ahead of time. Just assemble it without baking, cover it, and store it in the refrigerator. When ready to serve, bake it in the oven until heated through.
Q5: What is the best way to store leftovers?
A5: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
