Elote Penne with Creamy Lime and Sweet Corn Sauce
Elote, the Mexican street corn dressed with something creamy, a squeeze of lime and a shake of chile, is the idea behind this sauce, rebuilt for a weeknight pot of pasta. A can of white beans, liquid and all, does the job you'd expect from cream. The Vitamix spins it with sweet corn, a whole peeled lime, a shallot and a big scoop of nutritional yeast until it's silky and steaming, no saucepan required. The bean liquid and a splash of starchy pasta water keep it glossy enough to cling to every ridge of the penne, and the sauce is done before the pasta is. Frozen corn works year-round, but in late summer, cut it straight off the cob and save a handful to char for the top. Any leftover sauce makes a good dip for tortilla chips or a spoonable topping for tacos and roasted vegetables.
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