Ingredients
Pasta and Corn
- 8 oz rotini pasta Can substitute with any short pasta.
- 2 cups corn (fresh or frozen; grilled preferred) Grilling enhances the flavor.
Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder Adjust to taste for spiciness.
- Salt and pepper to taste
Garnishes and Additions
- 1/2 cup cotija cheese (plus extra for garnish) Can substitute with feta cheese.
- 1/4 cup fresh cilantro (plus extra for garnish)
- 1 green onion
Method
Preparation
- Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water.
- If using fresh corn, grill until lightly charred, then cool and cut kernels off the cob. For frozen corn, thaw and drain well.
Mixing
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with dressing; toss gently until evenly coated.
- Taste and adjust seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Garnish with extra cotija cheese and cilantro before serving.
- Serve in a large bowl for sharing or in individual portions.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 3gSodium: 400mgFiber: 4gSugar: 2g
Notes
For best results, let the salad chill for at least 30 minutes before serving. Feel free to adjust the amount of chili powder to suit your taste. Add extra dressing as needed when serving again after refrigerating.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!