Esquite Pasta Salad

Street corn lovers, this one’s for you! Try making this fresh and simple Esquite Pasta Salad tonight. Fire-roasted corn, fresh cilantro, and a touch of jalapeño bring bright, bold flavor, while a creamy lime dressing ties everything together. The Rattlesnake adds the perfect kick of habanero and tequila, making this dish a standout for end-of-summer gatherings or an easy weeknight side.

What You’ll Need:

• 2 cups of dry pasta, cooked

• 1 lb fire roasted corn kernels

• 1 bunch cilantro, finely chopped

• 1 small jalapeño, finely chopped

• 1 cup grape tomatoes, quartered

• 1 cup (3.5oz) The Rattlesnake, shredded

• Optional: Tajín, to taste

For the dressing:

• 1 cup plain greek yogurt

• 1/4 cup mayonnaise

• Juice of 2 limes

• Salt, black pepper, cumin, ancho chili powder, and garlic powder to taste

How to Make It:

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking. Set aside.

2. While the pasta cooks, chop the cilantro, jalapeño, and tomatoes. Add them to a large mixing bowl along with the corn.

3. In a separate bowl, whisk together the yogurt, mayonnaise, lime juice, and seasonings until smooth. Adjust to taste.

4. Add the cooled pasta and shredded cheese to the vegetables. Pour the dressing over the top, sprinkle with Tajín if using, and toss until evenly coated.

5. Serve immediately or refrigerate until chilled.