By March approaches. The immunity clock is ticking. Roberto and Elena got their second doses last week (Roberto closed his eyes again; Elena documented it this time with a photograph that she has threatened to frame). Two weeks for them. One week for me. The timelines are converging toward a Sunday in mid-March when every Rivera will be vaccinated and the grill will burn for more than four and the table will seat more than six and the word "cookout" will mean what it used to mean.
I have started planning the First Post-Pandemic Sunday Cookout. Not a party — a cookout. The distinction matters. A party is an event. A cookout is a life. Sunday afternoon, Roberto and Elena's backyard in Maryvale, the cinder block grill, the folding tables, the works. I am inviting: Roberto and Elena (obviously), Jessica and the kids (obviously), cousin Miguel and his family, and two neighbors from the Maryvale street who have known Roberto for thirty years. Twelve people. A small number by pre-pandemic standards. An enormous number by pandemic standards.
The menu: Roberto's carne asada. My smoked chicken. Elena's guacamole, rice, and beans. Horchata. And one new thing: Sofia's grilled corn. She will cook at the cinder block grill — Roberto's grill — for the first time. The granddaughter at the grandfather's fire. The image makes me emotional in ways I cannot explain and do not need to. Some things are self-evident. Some things are just love, standing at a grill, holding tongs.
At the station, I have been talking to the crew about post-vaccination life. Travis, now vaccinated, has already hugged his girlfriend for the first time in months. He came to the station with a look on his face that I can only describe as resurrected. Rodriguez flew to Tucson and hugged his mother. He did not talk about it. He did not need to. His face said everything.
The pandemic is not over. The masks are still on. The protocols are still active. But the worst is behind us. The worst is behind us, and the fire is ahead of us, and the table is being set, and the food is being planned, and Roberto's cinder block grill is about to burn again on a Sunday for the first time in a year.
Just show up. We are almost there.
Sofia at the cinder block grill, holding tongs for the first time — that image is the whole story, really, and it called for a recipe that could honor it. When I started thinking about what she’d be cooking, grilled corn was always the answer, and this Mexican Street Corn Pasta Salad is exactly the kind of dish that deserves a place at that table: smoky, celebratory, and big enough to feed a backyard full of people who have been waiting a very long time to eat together again. It’s Sofia’s moment and the family’s moment, all in one bowl.
Mexican Street Corn Pasta Salad
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 10
Ingredients
- 12 oz rotini or elbow pasta
- 4 ears fresh corn, husked
- 2 tablespoons olive oil, divided
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 3/4 cup crumbled cotija cheese, plus more for topping
- 1/3 cup red onion, finely diced
- 1/3 cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and minced (optional)
- Salt and black pepper to taste
- Lime wedges, for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside.
- Grill the corn. Brush corn ears with 1 tablespoon olive oil and season lightly with salt. Grill over medium-high heat, turning occasionally, for 10–12 minutes until kernels are charred in spots and tender. Let cool slightly, then cut kernels from the cob.
- Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne, and remaining 1 tablespoon olive oil until smooth. Season with salt and pepper to taste.
- Combine. Add the cooled pasta and grilled corn kernels to the bowl with the dressing. Toss well to coat everything evenly.
- Add the mix-ins. Fold in the cotija cheese, red onion, cilantro, and jalapeño if using. Stir gently to combine.
- Chill and finish. Refrigerate for at least 15 minutes to let the flavors meld. Before serving, taste and adjust seasoning. Top with additional cotija cheese and a sprinkle of chili powder. Serve with lime wedges on the side.
Nutrition (per serving)
Calories: 310 | Protein: 9g | Fat: 14g | Carbs: 38g | Fiber: 3g | Sodium: 320mg