We live in Spokane.
Spokane lives in the shadow of comparison to Seattle and Portland. Which isn’t very fair. Spokane is neat in it’s own right, but the diamonds in the rough are a little fewer and farther between than in Seattle, they require a little more digging to discover. But when you do, you can truly claim them as your own. One of the little diamonds we’ve discovered is The Elk, in Browne’s Addition.
The Elk has all the charm of your favorite greasy spoon but with excellent food, it’s a great place to take out of town friends or to grab a brew on a Friday night. Matt and I enjoy splitting their Reuben sandwich with a side of their INCREDIBLE roasted corn pasta salad.
I made this for the 4th, it was a hit, however it was pretty spicy.
I almost followed their recipe exactly, I used 1/3 cup cracked black pepper mayonaise and I only used a half a bunch of cilantro. It was about 3 times spicier than the salad the Elk serves, but everything else was just about right.
To roast the corn I pre-heated my oven to 350F and put the un-husked cobs right on the oven grates, they roasted for about 40 minutes, they were more flavorful than frozen or boiled corn and had a better crunch. Yum!
Roasted Corn Pasta Salad
1/2 onion, chopped and sautéed until translucent
3 corn cobs, roasted in oven and the kernels chopped off, about 2 1/2 cups
4 ½ cups uncooked fusilli
2/3 cups mayo
1/2 cup black pepper mayo
1/2 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree (canned chipotle peppers with adobo sauce pureed in food processor)
Salt to taste
Cook fusilli in salt seasoned water, rinse with cold water, set aside. Mix mayonaise, corn, onions cilantro and chipotle puree together. Toss fusilli together with mayonnaise mixture. Salt to taste and chill overnight.