Description
A delicious pasta salad infused with the flavors of Mexican street corn, combining sweet corn, zesty lime, and creamy dressing for a perfect summer dish.
Ingredients
Scale
- 2 cups of short pasta (farfalle or rotini)
- 2 cups of fresh or frozen corn
- 1 small red onion, diced
- 1/4 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
- Juice of 2 limes
- 1/2 cup mayo
- 1/2 cup Greek yogurt
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions. Drain and rinse under cold water.
- If using fresh corn, blanch it in the pasta pot for the last minute of cooking; for frozen corn, soak in hot water for a few minutes.
- In a large mixing bowl, combine the cooked pasta, corn, red onion, cilantro, and cotija cheese.
- In a separate bowl, whisk together lime juice, mayo, Greek yogurt, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and mix well. Chill in the fridge for at least 30 minutes before serving.
Notes
Feel free to customize by adding jalapeños for heat or substituting black beans for corn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg