Elote Rigatoni Recipe
Corn soubise | charred corn | cotija | creme fraiche | chili crunch | cilantro
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Ingredients
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Elote Rigatoni Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Corn Soubise
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
Add Corn and Cream
Add the corn kernels to the skillet and season with salt and pepper. Cook for about 5 minutes until the corn is tender. Pour in the heavy cream and simmer for 5-7 minutes until slightly thickened.
- 4
Blend the Soubise
Using an immersion blender, blend the corn mixture until smooth. If you prefer a chunkier texture, blend only half of the mixture.
- 5
Combine with Rigatoni
Add the cooked rigatoni to the corn soubise and stir until well combined. Adjust seasoning if necessary.
- 6
Serve
Serve the rigatoni topped with crumbled cotija cheese, a dollop of creme fraiche, a drizzle of chili crunch, and a sprinkle of fresh cilantro.
