Ingredients
Scale
- 1 pound pasta (such as rotini, shells, or elbow macaroni)
- 4 ears of corn, kernels cut from the cob (about 3 cups)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional garnishes: extra cilantro, lime wedges, hot sauce
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- While the pasta is cooking, grill or pan-fry the corn kernels until lightly charred and tender. Let cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- Add the cooked pasta and cooled corn kernels to the dressing. Toss to coat everything evenly.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra cotija cheese, cilantro, and lime wedges, if desired.
Notes
For a spicier kick, add more cayenne pepper or a dash of your favorite hot sauce. This salad can be stored in an airtight container in the refrigerator for up to 3 days. The cotija cheese can be substituted with feta cheese if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg