CHEF ILONA: MEXICAN STREET CORN PASTA SALAD
Pastas are an easy way to feed a crowd. Serve it up simply on a platter in family-style fashion, or plated for a lingering estival repast. One of the precious parts of summer dining in Canada is that we can enjoy our meals either indoors or al fresco. Dining al fresco can be as elaborate or as simple as you like, and is about the experience of unwinding.
Mexican street corn, 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. I think it’s almost impossible to have too many fresh soft herbs. If you have chives or edible flowers in your garden, add in to the mix with reckless abandon.
*********** Noodle size is important to consider for each pasta dish you make. It is often better to have a noodle that is of a similar size the rest of the ingredients in the dish, so you can enjoy a bit of everything in one bite.
Mexican Street Corn Pasta Salad
Chef Ilona Daniel
Serves 6
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-way 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
6 radishes, sliced thinly
3 green onions, sliced thinly on a bias for garnish
½ cup lime juice, freshly squeezed
1-2 Tablespoons Hot Sauce (I prefer a Mexican hot sauce here)
2 Tablespoons cilantro, chopped
To prepare the dressing, combine all ingredients in a bowl, and stir to combine.
When tossing the noodles and other ingredients with the dressing, reserve ¼ cup to drizzle over the top of the salad as part of the garnish.
To enhance the visual appeal of the dish, reserve a little of all the vegetables to arrange over the top of the dressed pasta salad.
In a large frying pan over medium heat, add 1 tablespoon of vegetable oil.
Add corn to the pan and cook until the corn is slightly browned.
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 using a sharp knife to cut kernels from the cobs.
In a large bowl, toss all the ingredients (except for the vegetables and cheese you’re saving for garnish) with all but ¼ cup of the dressing. Place pasta salad onto a plate and arrange with remaining vegetables and cheese. Drizzle 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.
