Description
A vibrant pasta salad inspired by Mexican street corn, filled with sweet corn, creamy cotija cheese, and tangy lime for a refreshing summer dish.
Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 2 cups corn (fresh or canned)
- 1/2 cup red onion (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper (to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and cool completely.
- Prepare the Veggies: In a large mixing bowl, toss together corn, red onion, cherry tomatoes, cilantro, and cotija cheese.
- Make the Dressing: Whisk together mayonnaise, lime juice, chili powder, and season with salt and pepper until smooth.
- Combine: Add the cooled pasta to the vegetable mixture and pour the dressing over. Toss gently until well coated.
- Chill: Cover and refrigerate for at least 30 minutes to meld flavors.
- Serve: Toss right before serving and enjoy!
Notes
Makes a great make-ahead dish. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, summer recipe, Mexican street corn, light meal, potluck