Don’t let the Le Creuset “Braiser” title fool you – you can prepare any dish in this versatile pot that serves as a cross between a Dutch Oven and a skillet.
Here’s how to prepare this crowd-pleasing side for your next barbecue. It converts the traditional, addictive elote coating into the glue for this flavorful pasta side.
- 1 pound pasta
- 4 ears corn kernels
- 1 cup mayonnaise
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Juice of 1 lime
- Kosher salt
- 1/2 cup chopped green onion
- 1 cup crumbled or grated cotija cheese
Cook pasta until al dente in a pot of salted water. In your Le Creuset braiser, heat 1 tablespoon olive oil over medium-high heat. Add corn to the pan and cook until bright and just blistered, stirring often, for about 3-4 minutes. Remove from heat and add drained pasta, followed by the remaining ingredients. Serve at room temperature directly from your braiser.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.