Description
This Esquites-Inspired Summer Pasta Salad combines the creamy, zesty flavors of Mexican street corn with cavatappi pasta, making it a refreshing and satisfying vegetarian dish perfect for summer gatherings.
Ingredients
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
Instructions
- Bring a medium saucepan of salted water to a boil. Cook the cavatappi according to package instructions. Reserve 1 cup of pasta water, drain, and set the pasta aside.
- While pasta cooks, pan-roast the corn kernels in a large cast-iron skillet over medium-high heat, stirring often, until blistered and browned (about 5–8 minutes). Season with salt and let cool.
- In a medium bowl, whisk together mayonnaise, sour cream, 1/2 cup cilantro, 1/4 cup reserved pasta water, and salt until smooth. Adjust thickness with more pasta water if needed.
- In a large bowl, combine cooked pasta, roasted corn, red onion, and jalapeño.
- Pour dressing over the mixture and add 3/4 cup of Cotija cheese. Gently fold until pasta is well coated.
- Garnish with remaining Cotija and cilantro before serving.
Notes
- Use fusilli or rotini if cavatappi is unavailable.
- Mix in diced avocado or halved cherry tomatoes for freshness.
- Add a squeeze of lime juice for extra tang.
- Remove jalapeño seeds or use poblano for a milder version.
- Feta cheese can substitute for Cotija.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve chilled or at room temperature; do not reheat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
