Description
A vibrant and creamy salad that combines the sweetness of fresh corn with zesty lime and warm chili powder, perfect for summer gatherings.
Ingredients
Scale
- 8 oz short pasta (e.g., rotini or penne)
- 2 ears fresh corn (or 1.5 cups frozen corn)
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1/2 cup mayonnaise (light mayo optional)
- 1 tsp chili powder (adjust to taste)
- 1/2 cup queso fresco, crumbled (or feta cheese)
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil and add the pasta. Cook until al dente, about 8-10 minutes.
- Prepare the corn: Grill or boil fresh corn until tender, about 5-7 minutes. Cut the kernels off the cob. For frozen corn, thaw and drain.
- Mix the base: In a large bowl, combine the cooked pasta, corn, red onion, and cilantro. Add fresh lime juice.
- Cream it up: Mix in mayonnaise and chili powder, folding gently.
- Cheese please: Add crumbled queso fresco, folding in until evenly distributed.
- Chill: Refrigerate for at least 30 minutes before serving to meld flavors.
Notes
Swap mayonnaise for Greek yogurt for a lighter option, or use lower-fat cheese. Ensure to chill the salad for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg