Description
A refreshing and flavorful pasta salad featuring charred corn, tangy dressing, and fresh herbs, perfect for summer gatherings.
Ingredients
Scale
- 12 ounces short pasta (penne, rotini, or gemelli)
- 3 cups fresh or thawed corn kernels
- 1 tablespoon oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- 1/2 cup crumbled cotija (or feta)
- 1/3 cup chopped cilantro
- 2 sliced scallions
Instructions
- Cook the pasta in well-salted water until al dente, about 9–10 minutes.
- While the pasta cooks, char the corn in a hot skillet over medium-high heat with 1 tablespoon oil for about 6–8 minutes until some kernels are blackened.
- Prepare the dressing by mixing together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt in a bowl.
- Toss the drained pasta with the warm corn, dressing, crumbled cotija, chopped cilantro, and sliced scallions.
- Chill the salad for 30–60 minutes for best flavor, or serve immediately at room temperature.
Notes
For best flavor, let the salad rest for at least 30 minutes before serving. The salad can be stored in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg