Description
A vibrant pasta salad featuring sweet corn, creamy dressing, and a Mexican twist, perfect for gatherings and potlucks.
Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, finely diced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime (about 2 tbsp)
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking, then set aside to cool.
- In a skillet over medium heat, melt the butter. Add the corn kernels and sauté for 4–6 minutes until lightly browned. Add the diced jalapeño in the last 1–2 minutes.
- In a large bowl, combine the cooled pasta with the sautéed corn and jalapeño. Add the chopped cilantro and crumbled cotija.
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss gently to combine. Chill for at least 30 minutes before serving.
- Serve cold or at room temperature.
Notes
Best served chilled. Can substitute mayonnaise for Greek yogurt for a lighter option. Will improve in flavor after a few hours in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg