One Pot Elote Pasta
We combine corn elote with a one pot pasta recipe and it is delicious! It's flavorful and so fresh!
Servings: 8 servings
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 3 garlic cloves chopped
- 1 small shallot chopped
- 1 jalapeño chopped
- 18 ounces Campanella Pasta uncooked
- 4 cups water or low sodium broth
- zest of 1 lime
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Everything But Elote Seasoning
- 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
Instructions
- 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
Video
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 632mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg