Esquites-Inspired Summer Pasta Salad

Ingredients

• 8 oz cavatappi pasta
• Kosher salt (for pasta water and to taste)
• 8 ears sweet corn (kernels removed (about 2 1/2 cups))
• 1 cup Mexican mayonnaise (such as McCormick Mayonesa or Goya Mayonnaise with Lime Juice)
• 0.5 cup sour cream (or Greek yogurt)
• 0.75 cup cilantro (chopped, divided)
• 0.5 cup red onion (diced)
• 1 jalapeño (minced (about 1/4 cup); remove seeds for less heat)
• 1 cup Cotija cheese (crumbled, divided)

Steps

1. 1

   Bring a medium saucepan of salted water to a boil.

2. 2

   Add the cavatappi and cook according to package directions.

3. 3

   Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.

4. 4

   Meanwhile, place the corn kernels in a large cast-iron skillet over medium-high heat.

5. 5

   Cook the corn, stirring frequently, until the kernels are evenly blistered and browned, about 5 to 8 minutes.

6. 6

   Season the corn with salt to taste and set aside to cool.

7. 7

   In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup of the cilantro, and about 1/4 cup of the reserved pasta water until smooth.

8. 8

   Season the dressing with salt to taste; if the dressing is too thick, whisk in more pasta water until desired consistency is reached.

9. 9

   In a large bowl, combine the cooked pasta, roasted corn, diced red onion, and minced jalapeño.

10. 10

    Add the dressing and 3/4 cup of the crumbled Cotija cheese to the bowl.

11. 11

    Fold everything together with a rubber spatula until the pasta is thoroughly coated in the dressing.

12. 12

    Serve garnished with the remaining 1/4 cup Cotija and remaining 1/4 cup cilantro.

Notes

Cook’s Note: If you want less heat in the dish, you can remove the seeds from the jalapeño before mincing it. Leave the seeds in for a refreshing amount of heat.

Nutrition per serving

• vegetarian
• summer
• side dish
• pasta salad
• lunch
• main dish
• easy
• cookout