Description
This recipe creates a bright and tangy pasta salad featuring corn, tossed in a cilantro-lime dressing. It works well as a side dish for gatherings.
Ingredients
Scale
- 8 oz pasta (such as rotini or penne)
- 2 cups frozen or canned corn, drained
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup crumbled cotija cheese (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, diced red bell pepper, red onion, and chopped cilantro.
- Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
- If using, fold in the crumbled cotija cheese.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before adding them to the salad.
- If you prefer a creamier texture, add 1/4 cup of plain Greek yogurt to the dressing mixture.
- You can substitute fresh lime juice with bottled lime juice if needed.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 8
- Cholesterol: 5