Elote Style Fettuccine
Ingredients
Preparation
Add corn kernels, lime, spices, and chipotle peppers to a large bowl. Mix to combine and set aside. Heat half-and-half in a high-walled sauté pan over medium heat. Add corn cobs. Simmer with the lid on for 20 minutes. Remove cobs.
Whisk together the egg and sour cream in a small bowl. Slowly add one ladle of warm half-and-half to the egg mixture while whisking. Add the egg mixture back into the sauté pan. Season with salt and pepper. Add the reserved corn mixture to the sauté pan. Cover and simmer for an additional ten minutes.
Boil Borgatti’s fettuccine for 5–7 minutes. Drain and add fettuccine to the corn sauce. Add pasta cooking water to thin out the sauce if needed.
Serve fettuccine with chopped cilantro and queso fresco.
Enjoy the flavors of Mexican street corn with our Elote Style Fettuccine. Our tender fettuccine is tossed in a creamy, tangy sauce made with sour cream, lime, and a blend of spices. Topped with sweet corn kernels, fresh cilantro, and queso, this dish is a delicious fusion of pasta and the beloved elote, bringing a zesty twist to your summer menu.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
