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Elote Cacio e Pepe
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Elote Cacio e Pepe

Elote and Cacio e Pepe have one major thing in common – TONS of parmesan cheese. So I figured, why can’t I combine them? The answer is I can. And I did. You’re welcome.

Course Dinner, Main Course
Cuisine Fusion, Italian, Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 3-4 ears of corn husks removed
  • 1 lb rigatoni
  • 4 Tbsp unsalted butter divided
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups parmesan cheese grated
  • Zest of 1 lime
  • 1/2 cup cotija cheese
  • 1/4 cup cilantro roughly chopped

Instructions

  1. Preheat oven to 350ºF and line a baking sheet with foil. Place the corn on baking sheet and bake until corn is soft and kernels begin to blister, roughly 30 minutes. When cool, cut kernels from corn husks.

  2. In a large pot, boil heavily salted water. Cook pasta according to package instructions, but remove 2 minutes shy of cook time. Prior to straining, reserve 1 cup of pasta cooking water for sauce.

  3. While pasta is cooking and corn is roasting, begin to make the sauce. In a large skillet, melt 2 Tbsp butter over medium heat. Add paprika and cayenne and cook until mixture is fragrant, roughly 1 minute. Add 3/4 cup reserved pasta water to mixture.

  4. When pasta is cooked, transfer directly into the pasta water mixture. Add the parmesan cheese and remaining butter to pasta mixture and toss until cheese melts and coats the pasta. Thin sauce with additional pasta water if needed.

  5. Stir in lime zest, corn kernels, cotija cheese, and cilantro.

  6. Serve immediately and enjoy!