Description
A vibrant, smoky salad combining al dente pasta, charred corn, and a tangy chili-lime dressing. Flaky cotija or feta adds a salty balance, while jalapeño offers optional heat—perfect for weeknights or potlucks.
Ingredients
8 oz pasta
2 cups charred corn
½ cup mayonnaise
¼ cup sour cream (optional)
1 tbsp lime juice
1 tsp chili powder
½ tsp smoked paprika
1 clove garlic
Salt and pepper, to taste
⅓ cup cotija cheese (or feta)
¼ cup cilantro
¼ cup red onion (optional)
Jalapeño, as needed
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8–10 minutes). Drain and rinse with cold water.
Grill fresh corn (10 minutes) or sauté frozen kernels in a dry skillet until charred (6–8 minutes).
Whisk mayonnaise, sour cream (if using), lime juice, chili powder, smoked paprika, and minced garlic.
Combine cooked pasta, charred corn, dressing, cotija/feta, cilantro, and optional red onion/jalapeño. Toss until evenly coated. Chill before serving.
Notes
Freeze leftover portions for up to 2 days. For a vegan version, omit cotija and use vegan sour cream.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop + Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg