A crema-mayo mixture flavored with lime and cilantro adds a bright finish, and Cotija and ancho chile powder seal the deal. The hearty dish is ideal for barbecues or packing for a picnic. We call for orecchiette, but you can also try this with shells, lumachi, or any smaller pasta that will catch the corn kernels in its nooks and crannies.
Ingredients
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12 ounces uncooked orecchiette pasta
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3 tablespoons vegetable oil, divided
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6 cups fresh yellow corn kernels (cut from about 8 large ears)
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1 (about 4 ounces) bunch scallions, root ends and dark green parts trimmed
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1 medium (about 7 ounces) zucchini, halved lengthwise and thinly sliced crosswise (1 1/2 cups)
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1 medium-size (5 ounces) poblano chile, stemmed, seeded, and finely chopped (about 2/3 cup)
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2 tablespoons extra-virgin olive oil
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1 teaspoon freshly ground black pepper, plus more for garnish
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1/2 teaspoon ancho chile powder, plus more for garnish
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4 teaspoons kosher salt, divided, or more for seasoning
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1/4 cup plus 2 tablespoons crema Mexicana
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1/4 cup plus 2 tablespoons mayonnaise
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2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish
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1 teaspoon grated lime zest plus 2 tablespoons juice (from 1 lime)
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1 garlic clove, finely grated using a Microplane grater (about 1/2 teaspoon)
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2 ounces Cotija cheese, crumbled (about 1/2 cup), divided
Directions
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Cook pasta according to package directions. Drain and set aside.
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Meanwhile, heat 2 tablespoons of the vegetable oil in a large cast-iron skillet over medium-high. Add corn; cook, stirring occasionally, until kernels are lightly charred and tender, 8 to 10 minutes. Transfer corn to a large bowl. Wipe skillet clean. Add scallions to skillet; cook over medium-high, turning occasionally, until lightly charred, about 4 minutes. Transfer scallions to a cutting board, and thinly slice crosswise. Add scallions to corn in bowl. Add remaining 1 tablespoon vegetable oil to skillet, and reduce heat to medium. Add zucchini and poblano; cook, stirring occasionally, until tender and brown in some spots, about 5 minutes.
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Add zucchini, poblano, orecchiette, olive oil, black pepper, ancho chile powder, and 3 1/4 teaspoons of the salt to corn mixture in bowl; toss to combine. Let mixture cool at room temperature, about 30 minutes. (If desired, cooled corn mixture may be chilled at least 1 hour or up to 12 hours and served cold. Season with salt, if desired, before continuing.)
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Whisk together crema, mayonnaise, chopped cilantro, lime zest and juice, garlic, and remaining 3/4 teaspoon salt in a small bowl until combined. Transfer corn mixture to a large platter or bowl. Drizzle with 1/4 cup crema mixture; garnish with 3 or 4 grinds of black pepper and a sprinkle of ancho chile powder. Sprinkle with 1/4 cup of the Cotija, and garnish with cilantro leaves. Serve pasta salad with remaining ½ cup crema mixture and ¼ cup Cotija for drizzling and sprinkling on top.
![Esquites Pasta Salad](https://www.foodandwine.com/thmb/LPJf5_HhO6ZqGzSbQ-JaMA6_5OI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/esquites-pasta-salad-FT-RECIPE0921-14f19137461f4d5eaac47f5425948cb1.jpg)