Description
A creamy pasta salad featuring charred corn, tangy dressing, and fresh ingredients—perfect for potlucks and weeknight dinners.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 12–16 ounces short pasta (penne, rotini, or shells)
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt, to taste
- 1 diced red pepper
- 1/4 cup chopped cilantro
- 1 cup crumbled cotija or feta cheese
Instructions
- Char the corn kernels by brushing ears with oil and broiling for 4–6 minutes per side or grilling until blackened. Cut off the kernels.
- Cook the pasta in salted water until al dente, usually 8–10 minutes. Drain and cool slightly.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt to taste in a bowl.
- Toss the pasta, warm corn, red pepper, cilantro, and cheese with the dressing until evenly coated.
- Chill for 30 minutes before serving. Top with additional cheese, lime juice, and chili flakes, if desired.
Notes
For best flavor, allow the salad to chill for at least 30 minutes. Can serve with grilled meats, fish, or additional protein like chicken or beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Char, boil, mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg