Description
A vibrant twist on traditional Mexican street corn, this pasta salad combines roasted corn, zesty lime, and creamy cotija cheese, perfect for summer cookouts and potlucks.
Ingredients
- 8 oz rotini pasta
- 4 1/2 cups corn (roasted kernels)
- 1/2 cup cotija cheese (crumbled)
- 1/2 red onion (finely diced)
- 1/2 cup fresh cilantro (chopped)
- 1-2 jalapenos (seeded and finely diced)
- 1 cup Greek yogurt (2% fat)
- 3 tbsp olive oil mayonnaise
- 2 medium limes (zested and juiced)
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp honey or agave nectar
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Roast the corn: Using either a grill or a skillet, roast the corn kernels over medium-high heat until lightly browned and cooked through, about 5-7 minutes.
- Prepare the dressing: In a large bowl, combine Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper, and honey. Whisk until smooth and well blended.
- Mix the salad: In a large mixing bowl, combine the cooked pasta, roasted corn, diced red onion, chopped cilantro, and jalapenos. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Add cotija cheese: Sprinkle the crumbled cotija cheese on top of the salad and gently fold it in. Taste and adjust seasoning if needed.
- Chill and serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, use fresh corn when in season. Consider adding extra vegetables or proteins like grilled chicken or black beans.