Description
A vibrant pasta salad that combines sweet corn and fresh herbs in a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 250 g (2 cups) short pasta (such as rotini or fusilli)
- 2 cups sweet corn (fresh or frozen)
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- Juice and zest of 1 lime
- ½ tsp chili powder
- Salt and pepper to taste
- 40 g (⅓ cup) crumbled cotija cheese
- 2 tbsp chopped cilantro
- 2 green onions, chopped
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and let cool slightly.
- Prepare the corn by grilling or boiling until bright yellow and tender, about 5 minutes for fresh corn; thaw and drain if using frozen.
- Make the dressing by whisking together mayonnaise, sour cream, lime juice and zest, chili powder, and seasoning.
- Combine the warm pasta, corn, cotija cheese, cilantro, and green onions in a large bowl. Pour the dressing over and toss to coat.
- Chill for at least 20 minutes before serving. Serve garnished with extra cilantro if desired.
Notes
For make-ahead, refrigerate overnight for deeper flavor. Adjust dressing ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg