Smoked Sugar Snap Pea and Radish Elote
Award-winning chef and French Laundry alum Tim Hollingsworth came up with this clever twist on elote, the much-loved Mexican street corn. He swaps in sugar snap peas and radishes for the corn but finishes the dish with the traditional mayo, cotija cheese, fresh lime and cilantro. Ancho chile powder adds a gentle kick. The vegetables are cooked on a Traeger grill, so they take on subtle smoky flavor. It’s the perfect side dish for a barbecue.
- 1 1/2 lb. (750 g) sugar snap peas
- 1 bunch radishes, trimmed
- 1 Tbs. extra-virgin olive oil
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro, plus more for serving
- 1 Tbs. ancho or guajillo chile powder
- Zest and juice of 1 lime
- Kosher salt
- 1/2 cup (2 1/2 oz./75 g) crumbled cotija cheese
Set the temperature on a Traeger wood pellet grill to 450°F (230°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, remove and discard the stem ends and strings from the sugar snap peas. In a large bowl, combine the snap peas and radishes, drizzle with the olive oil and toss to coat.
Spread the vegetables evenly on a grill-safe, high-heat 12-inch (30-cm) skillet. Place the skillet on the grill grate and close the lid. Cook until the vegetables are tender, about 10 minutes.
Meanwhile, in a medium bowl, stir together the mayonnaise, cilantro, chile powder and lime zest and juice. Season to taste with salt.
Transfer the snap peas and radishes to a serving bowl and top with the mayonnaise mixture. Sprinkle with the cotija cheese and chopped cilantro. Serve immediately. Serves 4.
Recipe courtesy of Chef Tim Hollingsworth