Ingredients
- •1 lb elbow macaroni or cavatappi
- •2 cups sharp cheddar, shredded
- •1 cup pepper jack, shredded
- •½ cup cotija cheese, crumbled
- •1 ½ cups whole milk
- •4 tbsp unsalted butter
- •2 ears corn, charred and kernels cut
- •1 tbsp chipotle in adobo, minced
- •2 tbsp Kewpie mayo
- •2 tbsp fresh lime juice
- •½ tsp cumin
- •For topping:
- •Cotija cheese
- •Tajin seasoning
- •Fresh cilantro
- •Lime wedges
Instructions
1
Cook pasta to al dente. Drain and cool.
2
Char corn in a dry skillet until blackened in spots.
3
Combine pasta, cheeses, milk, butter, chipotle, mayo, lime, and cumin.
4
Fold in charred corn.
5
Transfer to vacuum-seal bags or jars (3/4 full). Seal.
6
Preheat sous vide bath to 155°F (68°C). Cook 1 h, massaging every 20 min.
7
Pour into serving dish. Stir to combine the silky sauce.
8
Top with cotija, Tajin, cilantro, and lime wedges.
Notes
- •Charring the corn before adding is essential for the elote flavor
- •Chipotle in adobo brings smoky heat - start small
- •Kewpie mayo is richer than American for the elote element
- •This steals the show from the main course at any potluck
Nutrition information
Calories
520 cal
Protein
18g
Fat
28g
Carbs
48g
Tags
mexicanelotecomfort foodside dish