Ingredients
Scale
- 400 g rotini or elbow pasta
- 2 corn cobs (roasted and kernels removed)
- 3 green onions (thinly sliced)
- 1 shallot (finely chopped)
- 2 jalapeños (minced (adjust to heat level))
- ½ cup chopped cilantro
- 1 cup cotija cheese (crumbled (reserve some for topping))
- 1 cup sour cream
- ½ cup mayonnaise
- 3 garlic cloves (minced)
- Zest and juice of 1 lime
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt and pepper (to taste)
Instructions
Roast the Corn
- Husk the corn and roast in a skillet with olive oil over medium-high heat for 10–15 minutes, rotating every couple of minutes until lightly charred. Let cool, then cut kernels off the cob.
Cook the Pasta
- Boil pasta in salted water until al dente. Drain, rinse briefly with cool water, and toss with a little olive oil to prevent sticking.
Make the Dressing
- In a medium bowl, whisk together sour cream, mayo, lime juice + zest, garlic, paprika, chili powder, salt, and pepper until smooth.
Assemble the Salad
- In a large mixing bowl, combine cooked pasta, roasted corn, green onions, shallot, jalapeños, cilantro, and cotija cheese.
Toss and Serve
- Pour the dressing over the salad and toss until fully coated. Garnish with extra cotija, cilantro, or lime wedges if desired. Serve chilled or at room temperature.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 30mg |
| Sodium | 540mg |
| Total Carbs | 40g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Protein | 10g |
| Vitamin C | 20% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Cuisine: Mexican-American