From A Cozy Kitchen’s blog, called Creamy Elote pasta-a wonderful recipe for summer corn!
4 tablespoons unsalted butter
3 ears of corn, husks and silk removed
1 shallot, minced
2 garlic cloves, minced
1/4 teaspoon ground cayenne
3/4 cup heavy cream
1 pound pasta (I used spaghetti)
3/4 cup reserved pasta water
4 tablespoons crumbled cotija cheese, plus more as garnish
Juice from 1 lime
1 bunch of cilantro, stems removed, minced
To a medium to large skillet or Dutch oven, set over medium heat, add the butter. When melted, add the corn kernels, shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Add the cayenne, salt and heavy cream; cover the pot to cook for about 5 to 6 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
To the corn mixture, add 3/4 cup reserved pasta water, juice from 1 lime and mix. Cook until warmed, about 1 minute. Add the pasta, the crumbled cotija cheese and toss until combined. If you need to, add a bit more pasta water or cream. Give it a taste and adjust the salt to your liking (it should be ok!).
Divide amongst bowls or plates and garnish with a bit more cotija cheese and some leaves of cilantro.