Description
A fresh and vibrant pasta salad combining sweet corn and creamy dressing, perfect for barbecues and picnics.
Ingredients
Scale
- 250 g (2 cups) short pasta (like fusilli or rotini)
- 3 ears of fresh corn
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 85 g (1 cup) crumbled cotija cheese
- 15 g (½ cup) chopped cilantro
- 30 ml (2 tablespoons) fresh lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water and set aside.
- Preheat your grill to medium-high heat. Remove kernels from corn and grill for 8–10 minutes until charred.
- In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Combine cooked pasta, grilled corn, cotija cheese, and cilantro in a large bowl. Pour the dressing over and mix until coated.
- Let the salad sit for at least 15 minutes, then serve chilled or at room temperature.
Notes
For added crunch, you can include diced bell peppers or fresh jalapeños. For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg