Poblano Pasta Salad
This flavorful Poblano Pasta Salad combines vibrant corn, zucchini, and the distinctive taste of poblano chiles for a refreshing side dish or light meal.
Equipment
- Large Cast-Iron Skillet
- Large Bowl
Ingredients
Pasta
- 12 ounces uncooked orecchiette pasta
Vegetables
- 6 cups fresh yellow corn kernels cut from about 8 large ears
- 1 bunch scallions root ends and dark green parts trimmed
- 1 medium zucchini halved lengthwise and thinly sliced crosswise (about 1 1/2 cups)
- 1 medium poblano chile stemmed, seeded, and finely chopped (about 2/3 cup)
Oils and Seasonings
- 3 tablespoons vegetable oil divided
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper plus more for garnish
- ½ teaspoon ancho chile powder plus more for garnish
- 4 teaspoons kosher salt divided, or more for seasoning
Sauces and Dairy
- ¼ cup crema Mexicana plus 2 tablespoons
- ¼ cup mayonnaise plus 2 tablespoons
- 2 tablespoons chopped fresh cilantro plus leaves for garnish
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 clove garlic finely grated using a Microplane grater (about 1/2 teaspoon)
- 2 ounces Cotija cheese crumbled (about 1/2 cup), divided
Instructions
- Cook the pasta according to package directions; drain and set aside.
- Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high. Add corn and cook until lightly charred and tender, about 8-10 minutes. Transfer to a large bowl.
- Wipe the skillet clean, add scallions, and cook until lightly charred, about 4 minutes. Transfer scallions to a cutting board and slice crosswise; add to the corn.
- Add remaining vegetable oil to the skillet, reduce heat to medium, then add zucchini and poblano. Cook until tender, about 5 minutes.
- Combine zucchini, poblano, orecchiette, olive oil, black pepper, ancho chile powder, and 3 1/4 teaspoons salt in the corn mixture; toss to combine. Cool at room temperature for about 30 minutes.
- Whisk together crema, mayonnaise, cilantro, lime zest, lime juice, garlic, and remaining salt in a small bowl.
- Drizzle the corn mixture with 1/4 cup of the crema mixture, garnish with black pepper and ancho chile powder, and sprinkle with 1/4 cup Cotija. Serve with extra crema and Cotija.
Notes
This salad can be served at room temperature or chilled. It’s a perfect dish for gatherings or a refreshing treat on a warm day!