Description
Experience the delightful fusion of Mexican street food and classic pasta salad with this easy-to-follow recipe.
Ingredients
- 8 ounces pasta (elbow macaroni or penne)
- 3 tablespoons butter
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
1. Prepare the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Char the Corn: In a large skillet, melt butter over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
3. Season the Corn: Stir in chili powder and smoked paprika with the charred corn. Remove from heat and let cool slightly.
4. Combine Ingredients: In a large bowl, mix the cooled pasta and corn mixture. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using.
5. Final Touches: Toss all ingredients until well combined. Season with salt and pepper to taste.
6. Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra flavor, grill fresh corn on the cob before cutting off the kernels.
This dish can be made a day ahead—just give it a stir before serving.
Add diced avocado or black beans for extra texture and nutrition.
To make it spicier, leave in the jalapeño seeds or add a dash of hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg