Creamy Elote Skillet Pasta

Serving Size: 2-3

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Ingredients:

1/2 lb. Pappardelle’s Elote Street Corn Blend
2 tsp. cumin
1-1/2 tsp. paprika
1/2 tsp chili powder
3/4 tsp. salt
1-1/2 cups fresh corn (sliced off the cob)
1 jalapeño pepper, diced
1 red bell pepper, diced
1/2 red onion, diced
3 Tbsp. butter, divided
2 Tbsp. all-purpose flour
1 cup milk
4 Tbsp. cream cheese
1/2 cup sour cream
2 tsp. lime juice
3/4 cup cotija cheese, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish

Instructions:

In a small bowl, combine cumin, paprika, chili powder and salt. Mix well and set aside.
Melt 1 Tbsp. butter in a pan over medium-high heat. Add corn and jalapeño and let cook for 4-5 minutes, stirring occasionally, charring slightly.
Lower heat to medium and add red onion and bell pepper along with half of the spice mixture. Stir well and sauté for 4-5 minutes. Remove from heat.
Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and add to pan with vegetables.
Meanwhile, melt 2 Tbsp. butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly add milk, stirring constantly. Whisk in remaining spices, sour cream and cream cheese. Continue cooking and whisking until melted and well combined, about 3-5 minutes. Reduce heat to low.
Add cheese sauce and lime juice to pasta, mixing well. Stir in cotija and cilantro until combined. Top with additional cotija and cilantro. Serve and enjoy!