One of the precious parts of summer in Canada is that we can enjoy our meals outside — and dining al fresco always feels elaborate, even with a simple menu. For those meals, relish these recipes that are vibrantly
flavoured and influenced by the pantries of Mexico, India and Italy.
Mexican Street Corn Pasta Salad
Mexican street rice, or “elote” is a staple of the street food scene in Mexico City. The word elote comes from the Nahuatl word for corn, and this dish is thought to have originated with the Aztecs. Elote is grilled corn on the cob covered in melted butter, mayo, chili powder, cotija cheese, and lime.
This recipe is a great place to use the glut of herbs in your summer garden. If you have chives or edible flowers in your garden, add them into the mix with reckless abandon.
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Vermicelli Kheer
Pasta can be for dessert! Vermicelli kheer is a popular sweet dish consumed in various parts of India and very closely resembles rice pudding. It is traditionally enjoyed during festivals and celebrations but can be made
anytime. The basic ingredients required for the dish are roasted vermicelli, milk, sugar, cardamom and saffron.
I have seen some kheer incorporating rose syrup, which very much appeals to my Armenian sensibilities, so I have chosen to include it. Saffron is often used to prepare kheer, but it also is not absolute, so feel free to include or omit both ingredients at your pleasure.
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Lobster Ravioli with Limoncello Butter Sauce
Life on the Atlantic Canadian East Coast means that summer lobsters are part of the season. This ravioli dish might initially seem complicated, but it comes together simply with the purchase of cooked lobster and
wonton skins as the wrappers. To make the dish more budget-friendly, use crabmeat, cooked coldwater shrimp, or even some fin fish like salmon.
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
