Ingredients
Scale
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen; grilled preferred)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 green onion, sliced
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook rotini pasta in salted water according to package directions. Drain and cool.
- Grill fresh corn until charred; cool and cut kernels off the cob. If using frozen corn, thaw and drain well.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add cooked pasta, grilled corn, cotija cheese, cilantro, and green onion to the dressing. Toss gently to combine.
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving.
- Garnish with extra cotija cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg