Description
A vibrant pasta salad featuring sweet charred corn, creamy dressing, and a kick of jalapeño.
Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Transfer to a large mixing bowl.
- Melt butter in a skillet over medium-high heat. Add corn and cook until tender and charred, about 7 to 10 minutes. Season with salt and pepper.
- In a bowl, whisk together mayonnaise, lime juice, chili powder, and smoked paprika until smooth. Season with salt and pepper.
- Add the cooled roasted corn to the dressing and stir to coat.
- Add the dressed corn to the pasta and mix in cotija cheese, jalapeño, and cilantro. Fold gently to combine.
- Cover and refrigerate for 1 to 2 hours before serving. Stir and garnish with cilantro and lime wedges.
Notes
For a lighter version, swap half the mayo with Greek yogurt. Use frozen corn if fresh is not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: pasta salad, summer salad, Mexican cuisine, easy recipes, vegetarian, corn salad