Description
A delightful pasta salad featuring sweet corn, tangy lime, and smoky flavors perfect for picnics and weeknight dinners.
Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 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 and black pepper, to taste
Instructions
- Cook the pasta in salted water until al dente and drain.
- Cool the pasta under cold water and set aside.
- Heat butter in a skillet over medium-high heat.
- Add corn and jalapeño and cook until the corn chars a bit.
- Stir the corn off the heat and let it cool slightly.
- In a bowl, mix mayonnaise, lime juice, cotija, chili powder, smoked paprika, salt, and pepper.
- Add the warm corn to the sauce and toss to coat.
- Add pasta and cilantro and mix until everything is combined.
- Chill or serve warm and top with extra cotija and cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Stir well and add a splash of lime or more mayo before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, street corn, Mexican salad, summer salad, quick recipe