Pasta de Elote

Pasta de Elote is a creamy and flavorful Mexican dish made with fresh corn, blending sweet and savory flavors in every bite. This vegetarian pasta showcases the vibrant taste of corn, making it a delightful and comforting meal.

Ingredients

• Fresh corn kernels - 1 cup
• Pasta (fettuccine or spaghetti) - 180 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 small
• Vegetable broth - 1 cup
• Cream (or coconut cream for a vegan option) - 1/2 cup
• Parmesan cheese, grated - 1/4 cup
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro, chopped - 2 tablespoons for garnish

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
3. Add the fresh corn kernels to the skillet and cook for about 5 minutes, stirring occasionally, until the corn is tender.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for an additional 5 minutes.
5. Using an immersion blender, blend the corn mixture until smooth. If you don't have an immersion blender, you can transfer it to a regular blender and then return it to the skillet.
6. Stir in the cream and grated Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy.
7. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Adjust seasoning with salt, black pepper, and lime juice to taste.
8. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from corn, promoting digestive health.
• Provides protein and healthy fats from olive oil and cheese.

Tags