In a deep pot on medium high heat add olive oil, garlic, shallot, and jalapeño, stir for 1-2 minutes or until shallots have softened and transluecent.
2 Tablespoons extra virgin olive oil, 3 garlic cloves chopped, 1 small shallot, 1 jalapeño
Pour in pasta, water, lime zest, salt, pepper and Everything But The Elote seasoning.
18 ounces Campanella Pasta, 4 cups water or low sodium broth, zest of 1 lime, 2 teaspoons salt, 1/2 teaspoon pepper, 1 teaspoon Everything But Elote Seasoning
Bring to a boil then cover and reduce heat to medium low. Cook for 9-11 minutes, or until the pasta is perfectly al-dente.
Stir in sweet corn, cilantro, lime juice, heavy cream, sour cream, and green onion. It will be nice and creamy!
2 cups frozen sweet corn, 1/2 cup chopped cilantro, juice of 1/2 lime juice, 1/2 cup heavy cream, 1/4 cup sour cream, 1/3 cup chopped green onion
Garnish with cotija cheese, and enjoy!
Garnish with cotija cheese