Description
A delightful, fresh dish combining grilled corn, colorful veggies, and a creamy dressing for a satisfying meal.
Ingredients
Scale
- 250 g short pasta (such as penne or rotini)
- 3 ears fresh corn (grilled or roasted)
- 1 red bell pepper (diced)
- 1 small red onion (finely chopped)
- 30 g cilantro (chopped)
- Juice of 2 limes (freshly squeezed)
- 120 ml mayonnaise (or Greek yogurt)
- 1 tsp chili powder
- 100 g cotija cheese (crumbled, or feta as a substitute)
Instructions
- Cook the pasta by boiling salted water and cooking until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Roast the corn on a grill over medium-high heat for about 10 minutes until charred. Slice off the kernels.
- Prepare the vegetables by dicing the bell pepper, chopping the onion, and adding them to a mixing bowl with corn and cilantro.
- Make the dressing by whisking lime juice, mayonnaise, and chili powder in a separate bowl.
- Assemble the salad by adding pasta to the bowl, pouring the dressing over, and tossing gently. Crumble cotija cheese over the top.
- Chill the salad in the refrigerator for at least 15 minutes before serving.
Notes
This salad is best eaten within 2-3 days for optimal freshness. Stir well before serving if it has been sitting for a while.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg