Description
A refreshing summer side featuring smoky charred corn, tangy crema, and al dente pasta, perfect for gatherings and versatile enough to serve as a light main dish.
Ingredients
Scale
- 12 ounces short pasta (rigatoni, rotini, or bow-tie)
- 3–4 ears fresh corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- Juice and zest of 1 lime
- 1–2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
- 2–3 tablespoons finely chopped red onion
Instructions
- Boil the pasta in salted water for 8-9 minutes until al dente, then drain and rinse briefly under cold water.
- Char the corn over high heat on a grill or in a skillet, turning until all sides are charred.
- Cut kernels from the cob and set aside.
- Whisk together the mayonnaise, sour cream or crema, lime juice and zest, chili powder, smoked paprika, and salt.
- Toss the pasta, corn, cilantro, cheese, and red onion with the dressing.
- Chill for a brief period before serving.
Notes
For best texture, mix pasta and dressing shortly before serving to avoid sogginess, and consider chilling for an hour or two.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg