Esquites-Inspired Summer Pasta Salad
Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice.
Prep time:
Cook time:
Serves: 6
Calories per serving: 155
Ingredients:
Cook time:
Serves: 6
Calories per serving: 155
8 ounces cavatappi pasta
Kosher salt
Kernels from 8 ears sweet corn (about 2 1/2 cups)
1 cup Mexican mayonnaise, such as McCormick Mayonesa or Goya Mayonnaise with lime juice
1/2 cup sour cream or Greek yogurt
3/4 cup chopped cilantro
1/2 cup diced red onions
1/4 cup minced jalapeño (see Cook’s Note), from about 1 large jalapeño
1 cup crumbled Cotija
Directions:
Bring a medium saucepan of salted water to a boil. Add the cavatappi and cook according to package directions. Reserve 1 cup pasta water. Drain and set the pasta aside.
Meanwhile, cook the corn kernels in a large cast-iron skillet over medium-high heat, stirring frequently, until the kernels are evenly blistered and browned, 5 to 8 minutes. Season with salt to taste and set aside to cool.
Whisk together the mayonnaise, sour cream, 1/2 cup of the cilantro, about 1/4 cup of the reserved pasta water and salt to taste together in a medium bowl until smooth. If the dressing is too thick add more pasta water.
Combine the pasta, roasted corn, onion and jalapeño in a large bowl. Top with the dressing and 3/4 cup of the Cotija. Fold together with a rubber spatula until the pasta is coated in the dressing. Serve garnished with the remaining 1/4 cup Cotija and remaining 1/4 cup cilantro.
Notes:
If you want less heat in the dish you can remove the seeds from the jalapeño before mincing it.
Source: foodnetwork.com
Meanwhile, cook the corn kernels in a large cast-iron skillet over medium-high heat, stirring frequently, until the kernels are evenly blistered and browned, 5 to 8 minutes. Season with salt to taste and set aside to cool.
Whisk together the mayonnaise, sour cream, 1/2 cup of the cilantro, about 1/4 cup of the reserved pasta water and salt to taste together in a medium bowl until smooth. If the dressing is too thick add more pasta water.
Combine the pasta, roasted corn, onion and jalapeño in a large bowl. Top with the dressing and 3/4 cup of the Cotija. Fold together with a rubber spatula until the pasta is coated in the dressing. Serve garnished with the remaining 1/4 cup Cotija and remaining 1/4 cup cilantro.
Notes:
If you want less heat in the dish you can remove the seeds from the jalapeño before mincing it.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.