Ingredients
Scale
- 6 ears fresh corn (or equivalent frozen/canned corn)
- 8 oz dry pasta (fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 medium jalapeños
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup cotija cheese
Instructions
- Cook the corn by grilling or sautéing until charred and caramelized.
- Boil pasta in salted water according to package instructions; drain.
- In a mixing bowl, combine cooked corn and pasta.
- Whisk together mayonnaise, sour cream, lime juice, zest, chili powder, salt, and pepper to make the dressing.
- Pour the dressing over the pasta and corn mixture; toss to coat evenly.
- Add jalapeños, red onion, cilantro; mix well and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Use fresh corn for optimal flavor; if using frozen or canned, ensure it’s drained well. Customize spice levels by adjusting the number of jalapeños. Chill the salad for at least 30 minutes before serving to enhance flavor melding.