Ingredients
For the Dressing:
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½ cup mayonnaise
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2 garlic cloves, minced
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Juice from 1 lime (about 2 tbsp)
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½ tsp chili powder
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½ tsp cumin
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½ tsp paprika
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½ tsp kosher salt
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¼ tsp black pepper
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A pinch of cayenne pepper (optional, to taste)
For the Salad:
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12 oz dry farfalle pasta (bow-tie pasta)
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16 oz frozen fire-roasted corn, thawed (or grilled fresh corn kernels)
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¼ cup chopped fresh cilantro
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¼ cup chopped green onion (or red onion)
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⅓ cup crumbled cotija cheese (plus more for garnish)
Instructions
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Cook the Pasta:
Bring a large pot of water to a boil, add 1 tbsp salt, and cook 12 oz farfalle pasta until al dente according to package directions. Drain and rinse with cold water to stop the cooking. -
Prepare the Dressing:
In a medium bowl, whisk together ½ cup mayonnaise, lime juice, minced garlic, chili powder, cumin, paprika, kosher salt, black pepper, and cayenne (if using) until smooth and creamy. -
Mix the Salad Base:
In a large bowl, combine the cooked and cooled pasta, 16 oz fire-roasted corn, chopped cilantro, and green onion. -
Add the Dressing:
Pour the prepared dressing over the pasta mixture. Toss gently with tongs or a large spoon until everything is evenly coated. -
Add Cheese:
Fold in ⅓ cup crumbled cotija cheese, mixing gently to avoid breaking up the pasta. -
Garnish and Chill:
Sprinkle additional cotija cheese and cilantro on top for garnish. Chill for 30 minutes before serving for best flavor.
Notes
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If you prefer a saucier salad, double the dressing recipe and save half for mixing before serving.
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Use gluten-free pasta if needed.
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Freshly grilled corn adds extra smokiness compared to frozen fire-roasted corn.
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Adjust spice levels by increasing or decreasing cayenne or chili powder.
- Prep Time: 15
- Cook Time: 10
- Category: Salad / Side Dish
- Method: Boil, Toss
- Cuisine: Mexican-American
- Diet: Gluten Free