Description
A refreshing side dish combining sweet corn, tender pasta, and a zippy dressing, perfect for summer gatherings.
Ingredients
Scale
- 8–12 ounces short pasta (rotini, shells, or farfalle)
- 2 cups fresh or thawed frozen corn
- 1 cup bell peppers, diced
- 1/4 cup red onion or scallions, finely chopped
- 1 cup cherry tomatoes, halved (optional)
- Fresh herbs (cilantro or parsley), chopped
- 1/2 cup cheese (Cotija, feta, or shredded cheddar)
- 1/2 cup mayo
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Boil the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a teaspoon of olive oil to keep it from sticking.
- If using fresh corn, char the kernels on a hot skillet for 3–5 minutes until you see light browning. If using frozen, thaw and pat dry.
- In a large bowl, combine pasta, corn, diced peppers, tomatoes, onion, and herbs.
- Mix the dressing in a small bowl: 1/2 cup mayo, juice of 1 lime, 1 tablespoon olive oil, 1/2 teaspoon cumin, salt and pepper to taste. Whisk until smooth.
- Add 3/4 of the dressing to the salad and toss. Taste, then add more dressing if needed.
- Fold in cheese, chill for 20–30 minutes, then serve.
Notes
Chill before serving for best flavor. Add dressing gradually to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg