Description
A creamy, zesty pasta salad inspired by Mexican street corn, combining charred corn, cotija cheese, and a tangy lime dressing for a bold and satisfying side dish.
Ingredients
Scale
- 12 oz short pasta (e.g., rotini, penne, or elbow macaroni)
- 2 cups corn (grilled or roasted)
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1 jalapeño, finely chopped (optional)
- 1/4 cup chopped red onion
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook until lightly charred, about 5–7 minutes. Let cool.
- In a large bowl, whisk together mayonnaise, crema, lime juice, garlic powder, chili powder, salt, and pepper.
- Add the cooked pasta, roasted corn, chopped red onion, cilantro, jalapeño (if using), and crumbled cotija cheese. Toss to coat evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
- Substitute Greek yogurt for a lighter version.
- Add diced avocado for creaminess.
- Mix in black beans for protein.
- Use quinoa or couscous instead of pasta for variation.
- Add grilled chicken or shrimp for a full meal option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg