Inspired by Mexican street corn, or esquites, this creamy, tangy pasta salad is sure to be a hit at your next barbecue. Smoky-sweet charred corn kernels and chewy pasta get a bright, zesty lift from Pace® Cilantro Jalapeno Lime Signature Sauce, while salty pops of cotija cheese, crunchy scallions, and a dusting of spicy chili powder round out this bold, flavorful side dish that’s hearty enough to stand on its own.
Step 1
Bring a large saucepan of salted water to a boil over high. Add pasta and cook, stirring occasionally, until tender, about 2 minutes longer than package directions for al dente. Drain and rinse with cold water until cool. Set aside.
Step 2
Meanwhile, heat oil in a large cast-iron skillet over medium-high. Add corn and season with salt; cook, stirring occasionally, until kernels are lightly charred and tender, 12 to 14 minutes. Remove from heat; let cool slightly, about 10 minutes.
Step 3
Whisk together crema Mexicana, mayonnaise, Pace® Cilantro Jalapeño Lime Signature Sauce, lime zest and juice, garlic, chili powder, and season with salt in a large bowl. Fold in Cotija, cilantro, green onions (scallions), reserved pasta, and cooled corn. Let sit, uncovered, at room temperature until flavors meld, about 30 minutes. Garnish with chile powder, Cotija, and cilantro.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
