Mexican Grilled Esquites Pasta Salad

• 1 lb small dried pasta (penne, shells, or elbow)
• 4 ears of corn, husked
• 3 tbsp olive oil, divided (about 1 tbsp for each step)
• 1/2 small shallot or 2 green onions, finely minced
• 3/4 cup mayonnaise
• 3/4 cup Greek yogurt
• 1/4 cup extra virgin olive oil
• Zest and juice of 3 limes
• 1/2 cup cotija cheese, plus more for topping (or a crumbly salty cheese)
• 1/2 bunch cilantro, finely chopped, plus extra for garnish
• 1/2 tsp chili powder, plus more for sprinkling
• Salt and freshly ground black pepper, to taste

1. Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well and transfer to a large bowl. While still warm, drizzle with 1 tablespoon of olive oil and toss so the pasta doesn’t clump. Allow the pasta to cool to room temperature before combining with the dressing.
2. Preheat a grill or a grill pan over high heat. Brush the corn with about 1 tablespoon of olive oil, then place it on the hot grill. Turn occasionally until each side develops a good char and the kernels have a smoky flavor — about 6–8 minutes total depending on heat. Remove from the grill, let cool slightly, then cut the kernels off the cobs and set aside.
3. In the bowl with the cooled pasta, add the grilled corn, mayonnaise, Greek yogurt, the remaining tablespoon of olive oil, lime zest and juice, cotija cheese, chopped cilantro, chili powder, and the minced shallot or green onion. Gently fold everything together until the pasta is evenly coated.
4. Taste and season with salt and freshly ground black pepper. Adjust acidity with a little more lime juice if desired, or add a pinch more chili powder for extra warmth. If you prefer a looser dressing, stir in a teaspoon or two of water or olive oil.
5. Transfer to a serving bowl and finish with extra cotija, a sprinkle of chili powder, and additional chopped cilantro. Serve chilled or at room temperature. This salad pairs well with grilled proteins, tacos, or as part of a summer buffet.

• Use leftover or canned corn: If you have leftover grilled corn, it will work beautifully. Canned fire-roasted corn also makes a convenient substitute when fresh ears aren’t available; drain well before adding.
• Make ahead: This salad can be prepared a day in advance. For the freshest texture and appearance, reserve the extra cotija and cilantro for sprinkling just before serving.
• Adjust the heat: For more spice, finely chop a jalapeño (seeds removed for milder heat) and stir it into the dressing, or add a dash of your favorite hot sauce.
• Swap ingredients: If cotija is unavailable, a crumbly feta or grated Parmesan can be used—bear in mind the flavor will shift slightly. Greek yogurt keeps the dressing tangy while cutting some of the richness of mayonnaise; you can adjust the ratio to suit your taste.
• Storage: Store leftovers in an airtight container in the refrigerator. The salad will remain good for 3–4 days, though textures soften over time; give it a quick stir and a squeeze of fresh lime before serving to refresh the flavors.
• Serving suggestions: Serve this salad as a side for grilled chicken, fish, or burgers, or enjoy it as a hearty vegetarian main with a side of warm tortillas or crusty bread.

This Grilled Esquites-Style Pasta Salad balances creamy, tangy, salty, and smoky elements for a crowd-pleasing side. It’s easy to scale for larger gatherings and lends itself to variations, so feel free to experiment with fresh herbs, different cheeses, or an added spicy element to match your preferences.