Elote Pasta Bake (Mexican Street Corn)

• salted butter↗50g g
• mustard powder1 tsp tsp
• smoked paprika↗1 tsp tsp
• cayenne pepper↗½ tsp tsp
• plain flour↗20g g
• whole milk↗350ml ml
• soft cheddar↗175g g

  grated

• sour cream↗100g g
• marinated jalapeños↗25g g

  finely chopped

• pasta250g g

  (we used spirals)

• corn cobs↗
• green onions↗2

  finely sliced

• grated mozzarella↗125g g

Step-by-step instructions

1. 1

   Melt 20 g of butter in a large skillet over medium heat and, when it bubbles, add the mustard powder and spices, sauté for 30 seconds. Sprinkle the flour and cook for 2 minutes, stirring constantly. Slowly pour in the milk, stirring continuously until you obtain a smooth sauce. Bring to a boil, then reduce heat to a gentle simmer and cook until the sauce thickens slightly.

2. 2

   Remove from heat and add the cheddar and sour cream, stirring until the cheese melts and everything combines. Add the jalapeños and season well with salt and pepper. Cook the pasta according to the package instructions, then drain well.

3. 3

   Meanwhile, melt the remaining 30 g of butter in a separate skillet over medium heat and, when it bubbles, sauté the corn cobs for 5‑6 minutes, stirring frequently, until they become golden and slightly charred. Add most of the corn to the cheese sauce together with the cooked pasta and green onions. Mix well and season to taste.

4. 4

   Preheat the grill to high heat. Transfer the pasta to a large baking dish and sprinkle with the grated mozzarella and the remaining charred corn. Place under the grill for 5‑6 minutes, or until the cheese is golden and bubbling. Let stand for 10 minutes, then serve.