Ingredients
- 12 oz elbow pasta or fusilli
- 3–4 ears fresh corn (or 2 cups frozen corn)
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- Juice and zest of 1 lime
- 1 tsp chili powder or smoked paprika
- ½ tsp garlic powder
- ½ cup Cotija or feta cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- Salt and freshly ground black pepper, to taste
- Optional: 1 diced jalapeño, drizzle of hot sauce
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Heat a dry skillet over medium-high heat. Add corn and cook, stirring occasionally, until charred in spots (5–7 minutes).
- In a large bowl, whisk together mayonnaise, sour cream, lime juice and zest, chili powder, garlic powder, salt, and pepper until smooth.
- Add cooled pasta and charred corn to the bowl and toss to coat.
- Fold in Cotija or feta cheese, chopped cilantro, and green onions.
- For extra heat, stir in diced jalapeño or a drizzle of hot sauce.
- Refrigerate for at least 30 minutes before serving to meld flavors. Taste and adjust seasoning if needed.
Notes
- Swap mayo and sour cream for vegan alternatives and use nutritional yeast for a vegan version.
- Grill corn for deeper smoky flavor.
- Add grilled chicken, shrimp, or black beans for extra protein.
- Stir in a tablespoon of pickle juice for a tangy twist.
- Let salad sit at room temp for 10 minutes before serving leftovers to loosen dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
