Skip to main content
LoginSign Up
Pasta Salad with Charred Corn and Cilantro

Pasta Salad with Charred Corn and Cilantro

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Creamy-rich yet bright and fresh, this pasta salad takes inspiration from Mexican esquites, corn that typically is grilled or roasted and finished with a mixture of herbs, lime, chili and cheese. We simmer corn cobs in the water that’s later used for cooking the pasta for added sweet, grassy flavor. The kernels, meanwhile, are charred and tossed with brine from pickled jalapeños, cilantro, Mexican crema and salty cotija. And if fresh corn is out of season, frozen kernels that have been thawed and patted dry work nicely; you’ll need 2 pounds. If using frozen kernels, you won’t have cobs to simmer, so simply boil the pasta in the water.

Ingredients
  • 5

    cups fresh corn kernels from about 5 ears of corn, cobs reserved (see headnote)

  • 8

    ounces ditalini OR penne OR elbow macaroni

  • Kosher salt and ground black pepper

  • 2

    tablespoons neutral oil

  • ½

    cup Mexican crema OR ½ cup sour cream whisked with 2 tablespoons water (see headnote)

  • 2

    ounces cotija cheese, finely grated (½ cup)

  • 1

    cup lightly packed fresh cilantro, roughly chopped

  • ⅓

    cup pickled jalapeños, chopped, plus 3 tablespoons brine

  • Optional Garnish:

  • Chili powder OR lime wedges OR sliced scallions OR a combination

Step 1

In a large pot, combine 4 quarts water and the corn cobs. Bring to a boil and cook for 10 minutes, then remove and discard the cobs. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until fully tender. Drain in a colander and rinse under cold water, tossing, until cool to the touch. Drain again, shaking the colander to remove as much water as possible; set aside.

Step 2

In a 12-inch skillet over high, heat the oil until barely smoking. Add the corn in an even layer and cook without stirring for about 3 minutes, allowing the kernels to char. Stir once, then cook without stirring until most of the kernels are fully charred, about 2 minutes. Set aside off heat.

Step 3

In a large bowl, whisk together the crema, half of the cotija, the cilantro, pickled jalapeños and their brine and ½ teaspoon each salt and pepper. Stir in the corn and pasta, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining cotija.

Featured in