Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Watch how to make this recipe.
Esquites-Inspired Summer Pasta Salad
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 35 mg
- Sodium
- 384 mg
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. We added sour cream to make a creamy dressing for our salad and opted for twirly cavatappi pasta to make the whole dish come together perfectly on your fork. The recipe calls for a generous amount of minced jalapeño; leave the seeds in for a refreshing amount of heat, or scrape them out for milder dish with just a hint of spice.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 35 mg
- Sodium
- 384 mg
Ingredients
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.
