Description
A vibrant pasta salad bursting with flavors, combining fresh corn, zesty lime, and creamy dressing, inspired by Mexican street corn.
Ingredients
Scale
- 250 g (8.8 oz) Pasta (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 (1 cup) Cilantro (chopped)
- Juice of 2 Limes (freshly squeezed)
- 120 ml (½ cup) Mayonnaise (or Greek yogurt)
- 1 tsp Chili Powder
- 100 g (¾ cup) 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
For a lighter version, substitute mayonnaise with Greek yogurt. This salad can be made a day in advance, adding dressing and cheese right before serving.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Mixing and Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg