This Esquites-Inspired Summer Pasta Salad brings together bold, creamy, and zesty flavors inspired by Mexican street corn. Roasted corn, twirly cavatappi pasta, and a tangy mayo-sour cream dressing make this dish perfect for cookouts, potlucks, or as a refreshing vegetarian meal on a warm day.

Why You’ll Love This Recipe

I love how this pasta salad transforms the flavors of esquites into a chilled summer dish that’s easy to serve and share. The roasted corn adds a smoky sweetness, jalapeño brings a balanced heat, and the creamy dressing wraps around every bite of pasta. Cotija cheese adds a salty, crumbly finish that makes this salad irresistible. It’s simple, satisfying, and perfect for any casual gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cavatappi pasta

• Kosher salt

• Kernels from 8 ears sweet corn (about 2 1/2 cups)

• 1 cup Mexican mayonnaise

• 1/2 cup sour cream or Greek yogurt

• 3/4 cup chopped cilantro

• 1/2 cup diced red onion

• 1/4 cup minced jalapeño

• 1 cup crumbled Cotija cheese

Directions

1. I bring a medium saucepan of salted water to a boil and cook the cavatappi according to package instructions. I reserve 1 cup of the pasta water, then drain and set the pasta aside.

2. While the pasta cooks, I pan-roast the corn kernels in a large cast-iron skillet over medium-high heat, stirring often until they’re blistered and browned, about 5 to 8 minutes. I season them with salt and let them cool.

3. In a medium bowl, I whisk together the mayonnaise, sour cream, 1/2 cup of cilantro, about 1/4 cup of the reserved pasta water, and salt until smooth. If the dressing is too thick, I loosen it with a bit more pasta water.

4. In a large bowl, I combine the cooked pasta, roasted corn, red onion, and jalapeño. I pour the dressing over the top and add 3/4 cup of Cotija cheese. I fold everything together gently until the pasta is well coated.

5. To finish, I garnish with the remaining Cotija and cilantro before serving.

Servings And Timing

This recipe makes about 6 servings.
Total time: 35 minutes
Active prep time: 25 minutes

Variations

• I sometimes use fusilli or rotini if cavatappi isn’t available.

• For extra freshness, I like to mix in diced avocado or halved cherry tomatoes.

• A squeeze of lime juice adds extra tang if I want more brightness.

• For a milder version, I remove the seeds from the jalapeño or substitute poblano peppers.

• Feta cheese works great as an alternative if I don’t have Cotija.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. Before serving again, I give it a quick stir to refresh the dressing. I don’t reheat this dish, as it’s meant to be served chilled or at room temperature.

FAQs

1. How Spicy Is This Pasta Salad?

It depends on how I prep the jalapeño. If I leave the seeds in, there’s a nice kick. Without seeds, it’s much milder with just a touch of heat.

2. Can I Make This Pasta Salad Ahead Of Time?

Yes, I often make it a few hours in advance. It stores well in the fridge and the flavors develop even more as it chills.

3. Can I Use Frozen Or Canned Corn?

I’ve used both. If I use frozen corn, I thaw and pat it dry before roasting. Canned corn works in a pinch, though it won’t char the same way.

4. How Can I Make This Dish Vegan?

To make it vegan, I use plant-based mayo and sour cream, and swap Cotija cheese for a dairy-free alternative or nutritional yeast.

5. What Other Pasta Shapes Work?

I’ve tried rotini, fusilli, and even penne. As long as it’s a short pasta that holds sauce well, it works beautifully in this dish.

Conclusion

This Esquites-Inspired Summer Pasta Salad is full of bold flavors and creamy textures that make it a summer favorite. I love how easy it is to prepare and how well it fits any occasion—whether I need a reliable side or a simple vegetarian main. It’s vibrant, satisfying, and sure to become a repeat recipe in my warm-weather lineup.