Description
A refreshing pasta salad inspired by Mexican street corn.
Ingredients
- Pasta (e.g., penne or rotini): 1 pound
- Corn (fresh or frozen): 4 cups
- Red bell pepper: 1, diced
- Red onion: 1/2, diced
- Cilantro: 1/2 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Mayonnaise: 1/2 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: to taste
- Black pepper: to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- If using fresh corn, grill or roast until slightly charred. If using frozen, thaw.
- In a large bowl, combine pasta, corn, red bell pepper, and red onion.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour dressing over pasta mixture and toss to combine.
- Gently fold in cilantro and Cotija cheese.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust seasonings to your liking.
- Add a pinch of cayenne pepper for extra heat.
- For a vegan version, use vegan mayonnaise and cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil, Grill/Roast, Mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg