Esquites Pasta Salad with Charred Corn and Lime

Esquites pasta salad brings the flavors of Mexican street corn to a chilled, shareable pasta dish: charred corn, creamy chile-lime dressing, salty cotija, and fresh cilantro. It works as a barbecue side or a light lunch, and you can make it ahead while keeping the corn’s smoky flavor and the pasta pleasantly tender.

Ingredients

8 oz (227 g) short pasta, such as rotini, shells, or elbows
3 cups (450 g) corn kernels, fresh or thawed frozen corn
1 tbsp (15 ml) neutral oil, such as avocado or canola oil
⅓ cup (80 g) mayonnaise
⅓ cup (80 g) Mexican crema or sour cream
2 tbsp (30 ml) fresh lime juice, plus 1 tsp finely grated zest (about 5 g)
1 small garlic clove (about 3 g), finely grated or minced
½ tsp (1 g) ancho chile powder, plus more to taste
¼ tsp (1 g) ground cumin
½ tsp (3 g) fine salt, plus more for pasta water
¼ tsp (1 g) freshly ground black pepper
¾ cup (75 g) crumbled cotija cheese, divided
⅓ cup (15 g) chopped fresh cilantro, divided
1 small jalapeño (about 15 g), seeded if desired and finely diced
2 sliced scallions (about 20 g)
1 tbsp (15 ml) water or milk, as needed to loosen the dressing
¼ tsp (1 g) smoked paprika or additional chile powder, for serving (optional)

Instructions

Bring a large pot of water to a boil. Salt it generously, add the pasta, and cook until just al dente according to the package directions, usually 8–11 minutes. Drain, rinse briefly under cool water to stop the cooking, and drain well again. Set aside while you prepare the corn.
Pat fresh or thawed frozen corn dry. Heat the oil in a large skillet over medium-high heat. Add the corn in a single layer, working in batches if needed so it can brown instead of steam. Cook for 6–9 minutes, stirring every minute or two, until the kernels have browned spots and are hot throughout. Transfer to a plate and let cool for about 10 minutes.
In a large serving bowl, whisk together the mayonnaise, crema, lime juice and zest, garlic, ancho chile powder, cumin, salt, and black pepper. If the dressing is very thick, whisk in water or milk 1 teaspoon at a time until it is easy to toss with pasta.
Add the cooled pasta and corn to the dressing. Fold in about two-thirds of the cotija, cilantro, jalapeño, and scallions, reserving the rest for the top. Toss until evenly coated. Taste and adjust with more salt, lime juice, or chile powder as needed.
Cover and chill for at least 10 minutes if serving cold, or serve at room temperature. Before serving, toss once more; pasta absorbs dressing as it sits, so add a small splash of water or milk if needed. Finish with the reserved cotija, cilantro, scallions, and optional smoked paprika.

Tips

Get good browning: Dry the corn well and avoid crowding the skillet. Frozen corn works well, but thaw and blot it first; wet kernels tend to steam and can splatter in hot oil.
Keep the pasta firm: Cook it just to al dente and rinse briefly. Overcooked pasta softens further as it sits in the creamy dressing.
Choose your cheese: Cotija is a salty, crumbly Mexican cheese often sold in Latin American grocery sections. If you cannot find it, use feta for a tangier, slightly moister result, or finely grated Parmesan for a less crumbly, more savory finish. Reduce added salt if your substitute is especially salty.
Make-ahead balance: The salad can be mixed a few hours ahead, but reserve some cheese and herbs for serving. Keep it refrigerated rather than leaving it out; creamy salads should not sit at room temperature for more than 2 hours.

Serving Suggestions

Serve this salad chilled or at cool room temperature alongside grilled chicken, burgers, carne asada, or black beans. It also fits well on a potluck table with grilled vegetables and a crisp green salad. For a more filling lunch, spoon it over shredded lettuce or add a side of warm tortillas. Put extra lime wedges and chile powder on the table so each person can adjust the brightness and heat.

Variations

For a smokier version, char the corn on a grill or under a broiler, turning or stirring as needed, then cool it before mixing. For more heat, leave some jalapeño seeds in or add a pinch of cayenne; for a milder salad, omit the jalapeño and use mild ancho chile powder. To make the dish vegetarian, check that the cotija or substitute is made without animal rennet if that matters to you.

You can also add 1 cup (150 g) of drained black beans or 1 cup (150 g) of halved cherry tomatoes. Beans make the salad more substantial, while tomatoes add juiciness; fold either in just before serving. For a lighter dressing, replace half the mayonnaise with plain Greek yogurt, knowing the result will taste tangier and less rich.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of serving. It keeps for 3–4 days at 40°F (4°C) or colder, though the pasta will gradually absorb the dressing and the herbs may lose their freshness. Stir in a teaspoon or two of water, milk, or lime juice to refresh the texture, then taste before adding more salt.

This salad is usually served cold, so reheating is not necessary. If you prefer it warm, heat only the portion you plan to eat in a skillet over low heat, stirring gently; add a splash of milk or water to loosen it. Do not leave leftovers at room temperature for more than 2 hours, or 1 hour if the surrounding temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make esquites pasta salad the day before?
Yes. Prepare it up to a day ahead and refrigerate it covered. For the freshest texture, hold back some cilantro, scallions, and cotija, then add them just before serving. Loosen the dressing with a little water or milk if the pasta has absorbed it.

Can I use canned corn?
Yes. Drain it thoroughly and pat it dry before cooking. Canned kernels are already tender, so cook them just long enough to pick up browned spots; they may be softer than fresh or frozen corn.

Is esquites pasta salad served hot or cold?
It is most often served chilled or at room temperature, like a picnic pasta salad. You can serve it slightly warm, but let the corn cool before folding it into the mayonnaise-based dressing so the mixture stays creamy rather than oily or loose.

What pasta shape works best?
Short shapes with grooves or curves, including rotini, elbows, shells, and cavatappi, catch the dressing and corn well. Avoid very delicate pasta, which can break when tossed.

How can I keep the salad from drying out?
Cook the pasta only to al dente, drain it well, and reserve a little dressing or a splash of milk to stir in just before serving. Pasta naturally absorbs some dressing as it chills, so a small refresh is normal.

Can I make it without mayonnaise?
Replace the mayonnaise with the same amount of Greek yogurt or additional crema. The salad will be tangier and less rich, so taste it before serving and adjust the lime and salt gradually.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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