Creamy Elote Corn Sauce over Dos Amigos Jalapeno Fettuccine

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 40 Minutes
Total Time:  55 Minutes


1 lb. Pappardelle's Dos Amigos Jalapeno Fettuccine
6 ears of corn, husked, divided
Salt, to taste
4 Tbsp. unsalted butter
1 yellow onion, finely chopped
2 poblano chiles, halved, seeds removed, coarsely chopped
4 cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
Zest and juice of 1 lime, plus more for serving
1 cup crumbled Cotija cheese, divided
Cilantro, coarsely chopped, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until about 2 minutes less than al dente, 6-8 minutes.
  2. Drain, reserving 3 cups pasta water, set aside.
  3. Meanwhile, prepare a grill for medium-high heat. Oil grate with vegetable oil. Grill 2 ears of corn, turning often, until charred, about 8–10 minutes. Let cool, then slice kernels from cobs in slabs.
  4. Cut kernels from remaining 4 ears of corn. Transfer raw kernels to a blender and add 1½ cups pasta water. Purée until very smooth, about 2 minutes.
  5. Melt butter in saucepot over medium-low heat. Cook onion, poblano chiles and garlic, stirring occasionally, until softened, about 5–7 minutes. Add crushed red pepper flakes and  cumin and cook, stirring, until fragrant, about 45 seconds. Season generously with salt.
  6. Add puréed corn mixture to pot along with pasta. Increase heat to medium-high and cook, stirring vigorously, until pasta is coated in sauce and al dente, about 2 minutes. Add additional pasta water if sauce is too thick. Remove from heat and add lime zest & juice and ½ cup Cotija, stirring to combine.
  7. Divide pasta into dishes. Top with charred corn, cilantro, lime wedges, and remaining Cotija cheese. Serve and enjoy!