Esquites-Inspired Summer Pasta Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 30
- Saturated Fat
- 7
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 35
- Sodium
- 384
- Total: 35 min
- Active: 25 min
Ingredients
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 onion
1/4 cup minced jalapeño (see Cook’s Note), from about 1 large jalapeño
1 cup crumbled Cotija
Directions
Special equipment:
If you want less heat in the dish you can remove the seeds from the jalapeño before mincing it.- 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.