Reaper Esquites Street Corn Pasta Salad

This pasta salad is a smoky, creamy, spicy twist on Mexican street corn, grilled corn, creamy lime dressing, cotija, bacon, and a bold punch of Blazing Star Reaper Rub. It’s the perfect BBQ side that brings heat and flavor in every bite.

📋Quick Recipe Card

🛒Ingredients

• 6 ears of corn 
• 16 oz rotini pasta 
• ½ red onion, diced 
• Chopped cilantro (to taste) 
• 1 cup mayonnaise
• 1 cup Mexican crema
• 2 tbsp Melinda’s Mexicana Sauce
• 1 tbsp Blazing Star Reaper Rub
• Juice of 2 limes
• 1 cup cotija cheese (or queso fresco)
• 4 slices bacon, cooked crispy and chopped (optional for extra smoky crunch)

🔥Step-by-Step Instructions

1. Grill the Corn, Grill the 6 ears of corn over indirect heat for 15–20 minutes, then move to direct heat to get char marks.
2. Remove Kernels, allow corn to cool slightly, then slice the kernels off into a bowl.
3. Cook the Pasta, Boil the rotini pasta until al dente, then drain and let it cool slightly.
4. Prepare Dressing, in a bowl, combine mayonnaise, Mexican crema, Melinda’s Mexicana Sauce, Blazing Star Reaper Rub, and lime juice, whisk until smooth.
5. Cook Bacon (if using), Crisp the bacon slices in a pan, then chop into small bits.
6. Assemble Salad, In a large bowl, combine the cooked pasta, grilled corn kernels, red onion, cilantro, cotija cheese, and bacon bits. Pour the dressing over and toss gently to coat everything.
7. Chill & Serve, refrigerate for a couple of hours before serving so flavors can meld.

💡Pro Tips

• Char your corn well, the smoky bits make a big flavor difference.
• Don’t dress too early, add the dressing just before chilling to keep textures nice.
• Adjust the spiciness, add more Reaper Rub or a dash of hot sauce if you like it hotter.
• Use fresh cotija cheese for authenticity, it adds a salty, tangy bite.
• Make in advance, grill corn and cook pasta ahead, toss later when guests arrive.

🛒Shop the Flavors

• Blazing Star Reaper Rub
• (Used sauce in dressing) Melinda’s Mexicana Sauce