Give Your Pasta Salad the Esquites Treatment
Ingredients
- Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
- 8 ounces cavatappi pasta
- 2 teaspoons extra-virgin olive oil
- 2 cups corn kernels
- 2 limes limes
- 1/2 cup mayonnaise
- 2 teaspoons Tajín
- 3 green onions green onions
- 1/22 cuptablespoons fresh cilantro
- 1/32 cuptablespoons cotija cheese
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Instructions
- Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain and rinse the pasta with cold water until it reaches room temperature.
- Meanwhile, heat the olive oil in a skillet set over medium-high heat. Once hot, add the corn kernels and cook, stirring halfway through, until the corn has charred lightly, 6 to 8 minutes. Set aside to cool slightly.,You could also use leftover grilled corn (cut off the cob) and skip this step.
- Zest one lime, then halve and juice it, along with the other lime. In a medium bowl, whisk together the mayonnaise, lime zest, lime juice, and 1 teaspoon of the Tajín seasoning.
- In a large serving bowl, combine the cooled pasta, corn, green onions, 1/2 cup cilantro, and 1/3 cup cotija cheese. Pour the dressing over the pasta and mix to coat. Taste, adjusting with salt and pepper as needed.,Top with the remaining cilantro, cotija, and Tajín and serve immediately with lime wedges or chill in the fridge for up to 6 hours.,Store leftovers in an airtight container in the fridge for up to 5 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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