Ingredients
- 1. Pasta (rotini or elbow macaroni)
- 2. Corn (fresh, canned, or frozen)
- 3. Mayonnaise (full-fat or light)
- 4. Sour Cream or Greek Yogurt
- 5. Lime Juice (freshly squeezed)
- 6. Chili Powder
- 7. Cotija Cheese (or feta cheese)
- 8. Cilantro
- 9. Optional: Red onion, jalapeño, black beans, avocado
Instructions
- 1. Cook the Pasta: Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- 2. Prepare the Corn: Grill, boil, or char the corn. Cut kernels off the cob or drain canned/thawed corn.
- 3. Make the Dressing: Whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, and salt.
- 4. Combine Everything: Add cooked pasta, corn, red onion (if using), jalapeño (if using), black beans (if using), and cilantro to the bowl with the dressing. Toss until well coated.
- 5. Add the Cheese: Gently fold in most of the Cotija cheese, reserving some for topping.
- 6. Chill: Cover and refrigerate for at least 30 minutes.
- 7. Serve: Toss and top with remaining Cotija cheese and cilantro.
Notes
Don’t Overcook the Pasta: Al dente pasta is key for the best texture.
Char the Corn: Grilling or charring the corn adds a smoky flavor.
Taste and Adjust: Customize to your taste.
Let It Chill: Chilling the salad allows the flavors to meld together. Add Avocado Just Before Serving: To prevent browning.
Make It Ahead: Prepare everything and store in the fridge.Spice It Up: Add cayenne pepper for extra heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 10g