Recipe: Esquites-Style Grilled Corn Pasta Salad
There are few things that say summer, to me, more than corn. I particularly love street corn--smoky, juicy, fatty, tangy and spicy. But sometimes I'm looking for something a little easier to...
There are few things that say summer, to me, more than corn. I particularly love eloté--street corn--smoky, juicy, fatty, tangy and spicy. But sometimes I'm looking for something a little easier to eat for summertime barbecues. Apparently, that dish is called esquites, and off-the-cob version of eloté. (*Thanks, @frankxanguiano, for teaching me the proper name for the dish!*) Our chef, Genesis Galvez, and I thought the flavors would be delicious in a pasta salad, and after devouring a bowlful on a hot day at our favorite local coffee shop, Kindness and Mischief, we think you will too!
Esquites-Style Grilled Corn Pasta Salad
4 ears of fresh corn
1-2 chipotles in adobo sauce
2 limes (plus more for to grill for garnish)
1/2 cup queso fresco, plus more for garnish
3 large radishes, thinly sliced
1/2 cup sour cream
1/2 tsps salt
1 bunch of cilantro
3 green onions
1 tbsp heavy cream or milk
In a food processor or blender, place sour cream, chipotles, milk or heavy cream, lime juice and salt. Blend until emulsified and smooth. Refrigerate until ready to use.
Heat grill for a few minutes until hot. Husk corn and lay it on the grill. Char all sides for about 10 minutes. Remove from grill and allow to cool.
Grill green onions until slightly charred. Remove from grill and allow to cool.
While the corn and green onions cool, thinly slice the radishes and rough chop the cilantro.
Once the corn has cooled, use a sharp knife to remove the kernels. (Check out this great video on the easiest, safest way to remove kernels.)
Once the green onions have cooled, thinly slice them.
Crumble about 1/2 cup of queso fresco.
Cook 1 pound of Semolina Artisanal Pasta Conchiglie in boiling, heavily salted water.
Drain and let pasta cool completely.
In a large bowl, combine all ingredients. Add in chipotle crema and mix until everything is coated.
Adjust salt if needed.
*optional: cut limes into quarters and grill until slightly charred. Squeeze over pasta salad for more lime flavor.