How to Make Esquites Style Poblano Pasta Salad

Food and Wine
Food and Wine
  • 5 months ago
Discover the irresistible flavors of esquites in our creamy corn pasta salad! Inspired by elote, a beloved Mexican street food, this dish combines charred corn, zucchini, scallions, and poblano chile with a tangy crema-mayo mixture infused with lime and cilantro. Topped with Cotija and ancho chile powder, it's perfect for barbecues or picnics. We recommend using orecchiette or similar pasta to catch every flavorful kernel. Join us to learn how to make this delightful twist on a classic!
Transcript
00:00 This esquite-style poblano pasta salad is summer in a bowl.
00:03 I'm starting with chopping up my veggies. We've got corn, green onions, poblano, and zucchini.
00:09 Adding corn to the skillet and cooking until lightly charred.
00:12 Next up, charring my scallions, giving them a nice chop, and then back to my pan.
00:17 I'm charring my veggies to get a little more smoky flavor.
00:20 Let's build our dressing.
00:22 Quarter cup crema, quarter cup mayo, chopped cilantro, lime confetti, squeeze of fresh lime,
00:27 microplane, key to grated garlic.
00:31 Time to build our pasta salad. I'm using orecchiette pasta, but you can use any small pasta shape.
00:36 Toss everything together with that creamy dressing.
00:38 Let's garnish.
00:41 Charring all those veggies totally makes it worth it. Flavor's delicious, super smoky.

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