Don’t let the Le Creuset “Braiser” title fool you — you can prepare any type of 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, corny, summery side for your next barbecue. It converts the traditional, addictive elote coating into the glue for this flavorful pasta side.
Serves 6-8
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 pan and cook until bright and just blistered, stirring often, for about 3-4 minutes. Remove from heat and add drained pasta, followed by remaining ingredients. Serve at room temperature directly from your braiser.
