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.
Noodle size is important to consider for each pasta dish you make. It is better to have a noodle that is similar in size to the rest of the ingredients in the dish so that you can enjoy a bit of everything in one bite.
Serves 6
INGREDIENTS:
1 lb short pasta noodles (such as ditali, rotini, fiorelli, fusilli, or other as preferred), cooked according to package directions
1 cucumber, sliced in half lengthwise, seeded and sliced into half-moons)
½ cup cilantro, roughly chopped
½ – 1 cup mild pickled jalapenos, chopped
½ cup red onion, small dice
1 cup cotija (or feta cheese), crumbled
3 cobs of corn
6 radishes, sliced thinly
3 green onions, sliced thinly on a bias for garnish
Dressing:
1 ½ cups sour cream
½ cup mayonnaise
½ cup lime juice, freshly squeezed
2 tbsp hot sauce (I prefer a Mexican hot sauce here)
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp ground cumin
2 tbsp cilantro, chopped
DIRECTIONS:
Prepare the dressing by adding all ingredients in a bowl, stirring to combine. Reserve ¼ cup for drizzling over the top of the salad as part of the garnish.
Reserve a little of all the vegetables to arrange over the top of the dressed pasta salad.
Add 1 tablespoon of vegetable oil to a large frying pan over medium heat. Add corn to the pan and cook until the corn is slightly browned. Or, brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before cutting kernels from the cobs with a sharp knife.
Toss all the ingredients (except for the vegetables and cheese you’re saving for garnish) in a large bowl with all but ¼ cup of the dressing. Place pasta salad onto a plate and arrange with the remaining vegetables and cheese. Drizzle the remaining dressing over the top, and if desired, feel free to sprinkle a small amount of chili powder over the surface of the salad for added depth.
Related posts:
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.
