Description
A vibrant pasta salad that combines charred corn, creamy cheese, and zesty lime for a festive summer dish.
Ingredients
Scale
- 8 ounces pasta (elbow macaroni or penne)
- 3 tablespoons butter
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Prepare the Pasta: Boil water in a large pot and cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Char the Corn: In a large skillet, melt the butter over medium heat. Add corn kernels and cook for 8-10 minutes, stirring until charred.
- Season the Corn: Stir in chili powder and smoked paprika. Remove from heat and let cool.
- Combine Ingredients: In a large mixing bowl, combine cooled pasta, corn mixture, lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño.
- Final Touches: Toss until well combined and season with salt and pepper.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made ahead of time and is great for meal prep. It can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pasta salad, summer recipe, corn salad, Mexican cuisine, side dish