Grilled Corn Elote Pasta

10 servings (2/3 cup per serving — side portion)

Ingredients

Dressing:

  • 1 ½ cups (375 mL) iÖGO 3.25% plain yogurt
  • ½ cup (125 mL) Beatrice 14% sour cream
  • 1 tsp (2 g) chili powder
  • ½ tsp (1 g) garlic powder
  • ½ tsp (1 g) ground cumin
  • ½ tsp (1 g) onion powder
  • ¼ tsp (0.5 g) ground cinnamon
  • ¼ tsp (0.5 g) Mexican oregano
  • ¼ tsp (1.5 g) salt
  • 1 lime, juiced and zested

Pasta Salad:

  • 1 tbsp (14 g) Lactantia unsalted butter
  • 4 cups (600 g) corn kernels
  • 1 large red onion, diced (approx. 150 g)
  • 1 red pepper, diced (approx. 150 g)
  • 2 jalapeños, seeded and diced (approx. 40 g)
  • 1 lb (454 g) dry rotini, cooked and cooled
  • 2 cups (300 g) cooked chicken, shredded and cut into 1-inch pieces

Garnish:

  • 1 ½ cups (200 g) pancetta, cubed and rendered
  • 1 cup (150 g) Président feta, crumbled
  • ½ cup (15 g) cilantro, chopped
  • Lime wedges, as needed
Products Used:
iOGO Yogurt Stirred 3.25% Plain
Beatrice Sour Cream 14%
Lactantia Butter Unsalted

Directions

  1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
  2. In a mixing bowl, combine all dressing ingredients. Whisk until fully emulsified. Transfer to a squeeze bottle, and refrigerate until service.
  3. Heat a sauté pan over medium-high heat. Add butter and allow to melt completely.
  4. Add corn and sauté until lightly charred. Transfer to a labeled metal insert and refrigerate.
  5. Char red onion, red pepper, and jalapeños separately to maintain flavour integrity. Transfer each to inserts, cover and refrigerate.
  6. Portion cooked rotini into 2/3 cup (approx. 150 g cooked) servings. Cover and refrigerate.
  7. Prepare remaining components (chicken, pancetta, feta, cilantro) and store in labeled inserts under refrigeration.

For Service:

  1. Place one portion of pasta into a mixing bowl.
  2. Add one portion of charred vegetables and chicken.
  3. Add measured dressing and toss until evenly coated.
  4. Transfer to a serving bowl or plate.
  5. Garnish with pancetta, feta, cilantro, and a lime wedge.
  6. Serve immediately.
  7. Discard any dressed product held at room temperature for more than 2 hours. Maintain all components under refrigeration when not in use.
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