Grilled Esquites-Style Pasta Salad
This Grilled Esquites-Style Pasta Salad is creamy, tangy, and packed with flavor — think classic Mexican street corn turned into the ultimate summer side dish. It’s loaded with grilled sweet corn, cotija, lime, and chili, making it perfect for cookouts, potlucks, or easy lunches all week!
Servings: 8
Ingredients
- 1 lb small dried pasta of choice
- 4 ears of corn husked
- 3 tbsp olive oil divided (1 tbsp for each step)
- ½ small shallot or 2 green onions finely minced
- ¾ cup mayonnaise
- ¾ cup Greek yogurt
- ¼ cup extra virgin olive oil
- Zest and juice of 3 limes
- ½ cup cotija cheese plus more for topping
- ½ bunch cilantro finely chopped, plus more for topping
- ½ tsp chili powder plus more for topping
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and transfer to a large bowl. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Let it cool to room temperature.
- Brush the corn with 1 tablespoon of olive oil and grill over high heat, turning occasionally, until charred on all sides. Let cool slightly, then cut the kernels off the cob and set aside.
- In the bowl with the cooled pasta, add the grilled corn, mayonnaise, Greek yogurt, remaining tablespoon of olive oil, lime zest and juice, cotija cheese, cilantro, chili powder, and minced shallot or green onion.
- Toss everything together until fully combined. Taste and season with salt and pepper to your liking.
- Finish with extra cotija cheese, chopped cilantro, and a sprinkle of chili powder on top. Serve chilled or at room temperature. Enjoy!
Notes
- Use leftover grilled corn: If you're short on time, leftover grilled corn or canned fire-roasted corn works well in a pinch.
- Make it ahead: This salad can be made a day in advance—just hold off on the toppings until right before serving for the freshest flavor.
- Add spice: Want a kick? Stir in a finely chopped jalapeño or a dash of hot sauce with the dressing.
- Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 - 4 days.