Move Over All Other Pastas. There is a New Pasta in Town: Charred Elote Pappardelle
I am celebrating the end of another great week with my lighter version of Elotes mixed with pasta to give you the best summer dish yet! Thanks to Trader Joe’s, I was able to create a lighter healthier version of Elotes (one of my absolute favorite things). This dish does not involve any mayonnaise, sour cream, or queso. It involves Trader Joe’s everything but the Elote seasoning and honestly this is all you need in life. You’ll thank me later.
This dish is completely vegetarian between the mix of tender pappardelle ribbons, charred crunchy corn, tangy lime juice, diced jalapeño coins and crumbled cotija on top. If you are planning on doing a meatless Monday next week, I got you covered. If not, I still got you covered because this dish is fire and perfect for any occasion.
Steps Shown Above from Pre-Prep to Pasta Going In
Scroll down for the recipe and rest of the details on this addicting Elote dish that will not disappoint. Happy Friday Babes! And remember A day that envolves pappardelle and charred corn is a good day.
Serves 4, INGREDIENTS:
12 oz. Pappardelle pasta
4 ears of corn, charred
Half of an yellow onion, minced
4 TBSP Olive oil
6 Garlic cloves, peeled and sliced in thicker pieces (for the garlic chili lime oil)
1/2 TSP chili powder (for the garlic chili lime oil)
Lime juice from one whole lime, divided (1 half for the oil mixture and one half for the dish) + wedges for garnish
4 TBSP of salted pasta water reserved (do not forget!)
1 Cup of chicken broth
1 Cup wine wine
2 TBSP jalapeño, diced
1 and 1/2 TBSP Elote seasoning
1/2 Cup fresh Cilantro
Crumbled cotija cheese for garnish
INGREDIENTS: For the Garlic Chili Lime Oil
6 Whole garlic cloves, peeled and sliced in thicker pieces
1/2 TSP chili powder
Juice from half of a lime
Whisk and let sit to marinate for 20 minutes before beginning to cook.
Heat a grill pan or grill outside with non stick spray. Place corn on the Cobb over medium high heat and grill until all sides are nicely charred. This will take about 30 minutes. Make sure to turn every so often and check on them.
In the meantime, while your corn chars. Prep garlic chili lime oil. Pour 4 TBSP in a bowl, slice whole garlic cloves and place in the oil, juice half of one lime and add 1/2 TSP chili powder
Prep onion, jalapeño, cilantro and lime wedges.
Once corn is charred, remove from heat to let cool. In a large pot heat salted water over medium to high heat until it is boiling. Once boiling, add pasta, lower heat to medium and cook for 7-8 minutes or until al dente. Once pasta is done cooking, drain and run under cold water. Pour a little olive oil and mix to ensure pasta does not stick together and tear apart.
Remove corn from husks and set aside.
In a sauce pan pour the chili oil and cook garlic until fragrant about 3 minutes. Add onions and cook for another 2 minutes. Add jalapeño and cook for an additional 2 minutes. Add white wine and bring to a simmer. Cook until about half way reduced, 5 minutes mixing throughout the 5 minutes.
Once wine has reduced, add chicken broth, corn and cilantro. Bring it to a simmer. Mix well and add juice of half a lime. Add 1 and 1/2 TBSP Elote seasoning. Cover with a lid and Simmer for 30 minutes or until thickened. Stir every so often.
After 30 minutes, add cooked pappardelle and mix well. Serve immediately and garnish with crumbled cotija cheese, sprinkled chili powder, extra elote seasoning, cilantro sprigs and lime wedges. You can also serve sour cream on the side.
PRETTY PLATE KITCHEN ITEMS USED: