This past Christmas, I got everything off of my wish list, including… buttermilk powder! I’ve been making things with it throughout the year – it was even included in one of my State Fair entries! But I’m still always looking for more ways to incorporate it. So when I saw this recipe from Bon Appetit, I knew I had to make it!
But, I found that recipe when I read an old issue this October… long after fresh corn season. So I retooled, and went with some frozen corn. And when I made that pivot, I figured I should use fire roasted corn… and then since I was doing that, I figured I should make it elote flavored!
I just like making things Elote-style!
So, it was a pretty big pivot from the original recipe – using fire roasted corn, adding Elote spices and cotija cheese. But, I kept in the buttermilk powder. And it made it a great sauce! It also worked really well with the corn and elote flavors.
In terms of substitutions, I imagine you could use actual buttermilk in this? Instead of the powder and the pasta water? But… I’m not sure. But honestly… buttermilk is a pretty niche ingredient that usually goes bad before you use it all (if you’re like me). So I’m a total buttermilk powder convert. It’s a game change. You always have buttermilk around, and it adds just slightly more pizzazz than milk powder.
And it makes a great pasta!
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Yield: 4 servings
Ingredients
- 1 12oz package fire roasted corn
- Kosher salt
- 12 oz pasta of choice
- 6 Tbsp. unsalted butter
- 8 garlic cloves, minced
- ½ tsp Ancho chile powder, ¼ tsp cayenne pepper, and ½ tsp paprika
- ½ tsp salt
- 1 cup buttermilk powder
- ½ cup cotija cheese, plus more for topping
Instructions
- Cook your posta until very al dente, about 1 minute less than package directions. Drain, and reserve 2 cups of pasta water. Set pasta aside.
- Melt 6 Tbsp. butter in a deep pan over medium heat. Add the garlic, and cook until fragrant, about one minute. Add the corn and the spices and salt and cook, stirring occasionally, until the corn has thawed and is tender, about 4 minutes.
- Add 1 cup buttermilk powder, reserved pasta, and 1 cup reserved pasta water.
- Stir, adding more pasta cooking liquid a little at a time if needed, until a creamy sauce forms. Stir in the cotija cheese. Once incorporated, it’s ready to serve.
- Top with more cheese if desired.