Description
A vibrant pasta salad inspired by Mexican street corn.
Ingredients
- Pasta (e.g., penne or rotini): 1 pound
- Corn (fresh or frozen): 4 cups
- Red bell pepper: 1, diced
- Red onion: 1/2, diced
- Cilantro: 1/2 cup, chopped
- Cotija cheese: 1/2 cup, crumbled
- Mayonnaise: 1/2 cup
- Lime juice: 2 tablespoons
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: To taste
- Black pepper: To taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- If using fresh corn, grill or pan-fry until slightly charred. If using frozen, thaw.
- In a large bowl, combine pasta, corn, bell pepper, and red onion.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour dressing over pasta mixture and toss to combine.
- Gently fold in cilantro and cotija cheese.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust the amount of chili powder to your liking.
- You can add a pinch of cayenne pepper for extra heat.
- For a creamier salad, use more mayonnaise.
- Consider adding black beans for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg