Description
A vibrant and flavorful pasta salad that captures the essence of Mexican street food, featuring sweet corn, creamy dressing, and zesty lime.
Ingredients
- 8 ounces rotini pasta (or any bite-sized pasta like penne or fusilli)
- 3 cups corn kernels (fresh grilled corn or 2 cans drained and rinsed)
- 1/2 cup cotija cheese (crumbled; feta works in a pinch)
- 1/2 cup mayonnaise (full-fat for best creaminess)
- 1/3 cup Mexican crema or sour cream
- 1/4 cup fresh cilantro (chopped, plus more for garnish)
- 3 green onions (thinly sliced)
- 1 jalapeño (seeded and finely diced; optional for heat)
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil (for grilling corn if using fresh)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente, about 10-12 minutes. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta completely.
- Prepare the corn: If using fresh corn, brush the ears with olive oil and grill over medium-high heat, turning every few minutes until lightly charred all over, about 10-15 minutes. Let cool, then cut the kernels off the cob. If using canned corn, drain and rinse well.
- Make the dressing: In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and garlic powder until smooth and well combined. Season with salt and pepper to taste.
- Combine salad: In a large mixing bowl, combine the cooled pasta, corn kernels, crumbled cotija cheese, sliced green onions, chopped cilantro, and diced jalapeño if using. Toss gently to distribute evenly.
- Add dressing: Pour the dressing over the pasta mixture and toss thoroughly until all ingredients are evenly coated with the creamy lime-chili sauce.
- Chill and serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Stir gently before serving. Garnish with extra cotija cheese and fresh cilantro if desired. Serve chilled.
Notes
For a vegan version, use plant-based mayonnaise and substitute cotija cheese with a vegan alternative. Adjust the heat by omitting jalapeño if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mexican