Description
A delightful salad combining the essence of Mexican street corn with pasta, bursting with vibrant flavors and perfect for summer gatherings.
Ingredients
Scale
- ½ pound radiatori pasta
- 6 ears grilled sweet corn (kernels cut off)
- ¾ cup mayo
- ½ cup feta cheese (crumbled)
- ⅓ cup red onion (diced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup cotija cheese (crumbled)
- 2 tablespoons garlic (minced)
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook pasta al dente according to package instructions. Rinse under cold water, drain, and place in a large mixing bowl.
- Prepare corn by grilling 6 ears until cooked, then cut kernels off the cobs.
- Combine corn kernels with the pasta in the large bowl, adding mayo, feta, red onion, cilantro, cotija, garlic, lime juice, chili powder, paprika, salt, and pepper.
- Taste and adjust lime juice, salt, or any other ingredients as necessary.
- Serve immediately, garnished with additional cilantro, red onion, cotija cheese, and lime wedges if desired.
Notes
For added freshness, garnish with lime zest before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg