Description
A vibrant and creamy combination of street corn flavors melded with pasta, perfect for summer gatherings.
Ingredients
Scale
- 8 oz Pasta (Rotini, penne, or any shape)
- 2 cups Corn (fresh or frozen)
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, finely diced
- ½ cup Queso Fresco or Feta, crumbled
- ¼ cup Cilantro, chopped
- Juice of 1–2 Limes
- ½ cup Mayo
- 1 tsp Chili Powder
- Salt & Pepper, to taste
Instructions
- Boil water in a large pot and cook pasta according to package instructions until al dente.
- If using fresh corn, grill for about 10 minutes until charred; if frozen, add to boiling pasta for the last minute.
- Drain the pasta and corn, and transfer to a large bowl to cool slightly.
- Mix in cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk lime juice, mayo, chili powder, salt, and pepper, then pour over the pasta mixture and mix well.
- Gently fold in the queso fresco or feta.
- Taste and adjust seasoning as needed.
- If time permits, chill in the fridge for an hour before serving.
Notes
Serve chilled or at room temperature. Pairs well with grilled meats, or can be topped with avocado for a main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg