Description
A creamy, tangy pasta salad featuring roasted corn, cheese, and a bold lime dressing. This recipe makes a crowd-pleasing side dish.
Ingredients
- 1 pound rotini or fusilli pasta
- 4 cups roasted corn kernels
- ½ cup red onion finely diced
- ⅓ cup jalapeño pepper finely diced
- ¾ cup shredded sharp cheddar cheese divided
- ¾ cup crumbled Cotija cheese divided
- ½ cup mayonnaise
- ½ cup sour cream
- 1 large lime juiced
- 1 teaspoon chili lime seasoning
- ¼ teaspoon kosher salt
- 2 tablespoons fresh cilantro finely chopped
Instructions
- Cook the pasta in well salted water according to package directions until just tender. Drain and rinse with cold water, then transfer to a large bowl.
- Add the roasted corn, red onion, jalapeño, and half of both cheeses to the cooled pasta. Toss gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili lime seasoning, and salt until smooth.
- Pour the dressing over the pasta mixture and stir until evenly coated.
- Sprinkle the remaining cheeses over the top and fold gently.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with chopped cilantro just before serving.
Notes
- Chilling the salad improves flavor and allows the dressing to thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake (after initial pasta cooking)
- Cuisine: Mexican Inspired