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I eagerly await corn season every summer—digging into sweet, juicy fresh corn brings back memories of backyard barbecues with my family. In our region, there was a unique type of corn called “Taber corn” that was as sweet as candy and barely needed any butter (though we’d still slather it on with abandon, of course).
One of my favorite ways to enjoy this summer bounty is as elote. I remember the first time I tried this juicy, spicy grilled corn dish while on a family trip to Mexico. I fell in love instantly with the combination of sweet corn, salty cheese, and tangy Tajín, all brought together with a creamy, zesty dressing. While I love gnawing on a corn cob, my husband prefers the kernels off of the cob, so I started making esquites, the salad version of elote usually served in a cup, at home.
Recently, I was invited to a summer potluck and decided to adapt my favorite corn dish into a pasta salad to feed a crowd. I knew I could make a few simple adjustments without losing the essence of the original dish.
Simply Recipes / Micah Siva
What Type of Pasta To Use
My favorite pasta shape for pasta salad is squiggly, spirally cavatappi. It has just the right amount of nooks and crannies to cling onto your favorite dressings and sauces. I like to use Goodles brand pasta for a little extra protein and fiber in my dishes (they call their cavatappi Loopdy-Loos), but I’ll often pick up DeLallo brand as well.
When thinking of pasta for your pasta salad, look for options with ridges and grooves to hold onto sauce and stay away from smooth, long pastas like spaghetti or angel hair. I like to use rotini, penne, fusilli, or farfalle (bow ties) if I don’t have cavatappi on hand.
Make It Your Own
- Add a little color with quartered cherry tomatoes
- Make it spicy by adding some chopped fresh or pickled jalapeños
- For some crunch, I love topping my salad with crispy fried onions (the kind you’d put in your green bean casserole!)
Simply Recipes / Micah Siva
More Summer Potluck Inspiration
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Salt and freshly ground black pepper, to taste
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8 ounces cavatappi pasta
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2 teaspoons extra-virgin olive oil
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2 cups fresh or frozen corn kernels (thawed if frozen)
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2 limes, plus lime wedges for serving
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1/2 cup mayonnaise
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2 teaspoons Tajín or other chili-lime seasoning, divided
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3 green onions, chopped
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1/2 cup plus 2 tablespoons roughly chopped fresh cilantro, divided
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1/3 cup plus 2 tablespoons crumbled cotija cheese, divided, plus more to garnish
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Cook the pasta:
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.
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Cook the corn:
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.
Simple Tip!
You could also use leftover grilled corn (cut off the cob) and skip this step.
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Make the dressing:
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.
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Assemble and serve:
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.
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| Nutrition Facts (per serving) | |
|---|---|
| 294 | Calories |
| 19g | Fat |
| 27g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 294 |
| % Daily Value* | |
| 19g | 25% |
| Saturated Fat 4g | 21% |
| 17mg | 6% |
| 546mg | 24% |
| 27g | 10% |
| Dietary Fiber 3g | 12% |
| Total Sugars 3g | |
| 6g | |
| Vitamin C 15mg | 73% |
| Calcium 109mg | 8% |
| Iron 2mg | 8% |
| Potassium 217mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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