Description
A refreshing and flavorful pasta salad inspired by Mexican street corn, combining rotini pasta, charred corn, and a creamy dressing.
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to cool.
- While the pasta is cooking, heat a skillet over medium-high heat. Add the corn kernels and cook them for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and allow the corn to cool.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Stir the mixture until it’s well blended.
- Add the cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
- Taste the pasta salad and adjust the seasoning as needed. Serve immediately or refrigerate until you’re ready to serve.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize with additional ingredients like bell peppers or avocado.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg