A Denver steakhouse gives a white-tablecloth beef palace side dish a Southwestern bite.
Since 2004, Elway’s steakhouse, co-owned by Denver Broncos great and current team general manager John Elway, has traded in classic steakhouse with a tweak here and there. Nothing too askew. We’re talking appetizers such as lamb chop fondue prepping diners for wet-aged, hand-cut USDA Prime steaks, seafood, and accompaniments like au gratin potatoes, crab fried rice, and roasted cauliflower. And then there’s Elway’s corn with green chile pesto, sure to be kicking side dish at your next dinner party.
Sautéed Olathe Corn With Green Chile Pesto
(Serves 6 – 8)
Green Chile Pesto
7 Anaheim chiles
2 poblano chiles
3 cloves garlic, minced
1½ teaspoons sea salt
¾ cup cotija cheese
½ cup Chimayo pepitas
Chimayo Pepitas
2 cups pepitas (pumpkin seeds)
1 tablespoon canola oil
1 tablespoon Chimayo chile powder
Sea salt, to taste
Freshly ground black pepper, to taste
Olathe Corn
8 – 10 ears of Olathe corn,* kernels cut off the cob
3 tablespoons unsalted butter
Sea salt, to taste
Freshly ground black pepper, to taste
½ cup cotija cheese, grated
Chopped scallions, for garnish
For the pesto: Burn the Anaheim and poblano chiles with a torch. Clean off the skin and remove the stems and seeds. Rough-chop the chiles and add to the bowl of a food processor. Add the rest of the ingredients and process until smooth.
For the pepitas: Preheat oven to 350 degrees. Place pepitas in a mixing bowl and add the canola oil. Toss pepitas to coat seeds completely, and then season with Chimayo chile powder, salt, and pepper. Toss the seeds in the bowl again to make sure they are completely coated with the seasoning. Place seeds on a sheet tray and bake for 5 minutes. Check the pepitas — they should have a toasted color and flavor. Bake another 2 – 3 minutes, if necessary. Cool completely and store in an airtight container.
To make the corn: Heat a sauté pan and add butter. When the butter is melted, add corn and sauté until it has a little caramel color. Season with salt and pepper. To serve, divide corn into individual bowls. Top each serving of corn with 1 tablespoon cheese and 1½ tablespoons Green Chile Pesto, and then garnish with 1 tablespoon Chimayo Pepitas and scallions.
For more information on Elway’s or to make reservations, visit them online.
* Olathe corn is a seasonal corn from western Colorado, but you can use any corn in its place.
