Esquites-Inspired Summer Pasta Salad
Yield: 6 to 8 servingsTotal Time: 35 minutesActive Time: 25 minutesLevel: Easy
Pan-roasted corn takes center stage in this zesty pasta salad, perfect for picnics, cookouts, or anytime you need a side that doubles as a vegetarian main. Inspired by esquites—Mexico’s beloved street-food staple of roasted corn tossed with mayonnaise, Cotija cheese, and lime juice—this recipe adds sour cream for a creamy dressing and uses twirly cavatappi pasta to ensure every bite clings perfectly to your fork. A generous amount of minced jalapeño brings a kick; leave the seeds in for a refreshing heat or scrape them out for a milder, subtly spiced dish.
Ingredients
Directions
Bring a medium saucepan of salted water to a boil. Add the cavatappi and cook according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Meanwhile, cook the corn kernels in a large cast-iron skillet over medium-high heat, stirring frequently, until evenly blistered and browned (5 to 8 minutes). Season with salt to taste and let cool.
In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup of cilantro, about 1/4 cup of the reserved pasta water, and salt to taste until smooth. If the dressing is too thick, add more pasta water.
In a large bowl, combine the cooked pasta, roasted corn, onion, and jalapeño. Top with the dressing and 3/4 cup of Cotija cheese. Gently fold with a rubber spatula until the pasta is fully coated.
Serve garnished with the remaining 1/4 cup of Cotija and 1/4 cup of cilantro.
Cook’s Note
For less heat, remove the seeds from the jalapeño before mincing.
