Too hot to turn on the oven for long? This refreshing Esquites-Inspired Pasta Salad is for you. It brings the bold flavors of Mexican street corn to your table. You will love the creamy lime dressing and charred corn. It is the ultimate side dish for any summer gathering.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It combines a classic pasta salad with zesty street corn. You get a satisfying crunch in every single bite. It is very budget-friendly and uses simple pantry staples. Your friends will definitely ask you for this recipe. It is perfect for outdoor picnics or easy weeknight dinners.
Simple Method
Making this salad is incredibly simple and fast. You just boil the pasta and char the corn. Then, you whisk the creamy dressing together. Everything gets tossed in one big bowl. It is a no-stress meal for any beginner cook. You can even prep the corn ahead of time.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh summer corn makes this dish truly shine.
- 16 oz rotini pasta
- 3 cups corn kernels, fresh or frozen
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Step-by-Step
- Boil a large pot of salted water and cook pasta according to package directions until al dente.
- Drain pasta and rinse under cold water to stop the cooking process and cool.
- In a large skillet over medium-high heat, sear corn kernels with a small amount of oil until charred, approximately 5-8 minutes.
- In a small bowl, whisk together mayonnaise, crema, lime juice, minced garlic, chili powder, and smoked paprika to create the dressing.
- In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Fold in the crumbled cotija cheese.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this salad chilled for the best refreshing taste. It pairs perfectly with grilled chicken or burgers. You can also enjoy it as a light lunch. Add extra lime wedges on the side for guests. Pack it in a cooler for your next park trip.
How to Store Leftovers
Keep your leftovers in an airtight container. It stays fresh in the fridge for three days. The flavors actually get better the next day. Give it a quick stir before serving again. Do not freeze this dish due to the mayo. Reheating is not needed as it is served cold.
Tips for Best Results
- Use a cast iron skillet to get a perfect char on the corn.
- Don’t skip rinsing the pasta under cold water.
- Adjust the jalapeño to match your family’s heat preference.
- Frozen corn works great if fresh isn’t in season.
- Double the batch for a large holiday potluck.
- Add a sprinkle of extra chili powder right before serving.
Ways to Switch It Up
- Add grilled shrimp or chicken for a full meal.
- Use Greek yogurt instead of mayo for a lighter version.
- Swap rotini for penne or bow-tie pasta.
- Stir in black beans for extra protein and fiber.
Common Questions
Can I make this ahead of time?
Yes, you definitely should! Letting it sit for 30 minutes helps the flavors meld together. It is a perfect make-ahead dish for parties.
What if I cannot find cotija cheese?
You can use crumbled feta cheese as a great substitute. It has a similar salty and tangy flavor profile. It works perfectly in this salad.
Can I use canned corn?
Yes, canned corn works if you drain it very well. Pat it dry before charring it in the skillet. This ensures you still get those smoky roasted bits.
I hope this zesty salad brings joy to your summer table. It is such a fresh way to enjoy corn season. Give it a try at your next family BBQ. Happy cooking!
— Lidia
Esquites-Inspired Pasta Salad
Ingredients
- 16 oz rotini pasta
- 3 cups corn kernels, fresh or frozen
- 1/2 cup mayonnais e
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalape ño, seeded and minced
- 2 cloves garlic , minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta according to package directions until al dente.
- Drain pasta and rinse under cold water to stop the cooking process and cool.
- In a large skillet over medium-high heat, sear corn kernels with a small amount of oil until charred, approximately 5-8 minutes.
- In a small bowl, whisk together mayonnaise, crema, lime juice, minced garlic, chili powder, and smoked paprika to create the dressing.
- In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Fold in the crumbled cotija cheese.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
