Description
A vibrant, creamy pasta salad inspired by Mexican street corn, featuring fire-roasted corn, cotija cheese, and a chipotle lime dressing.
Ingredients
Scale
- 16 ounces mini bow tie pasta (or ditalini)
- 2 tablespoons olive oil
- 12 ounces fire-roasted corn kernels
- 3 cloves garlic, minced (about 2 teaspoons)
- ½ bunch cilantro, finely chopped
- ⅓ cup cotija cheese, crumbled
- ¼ cup red onion, finely diced (optional)
- Salt and pepper, to taste
- ½ cup mayonnaise
- ⅓ cup sour cream
- 3 limes, juiced (about ¼ cup lime juice)
- 1–2 chipotle peppers in adobo sauce, minced
- ½ teaspoon salt
- Extra cotija cheese and cilantro, for garnish (optional)
- Jalapeño slices, for garnish (optional)
- Sliced green onions, for garnish (optional)
- Chopped avocado, for garnish (optional)
Instructions
- Cook the pasta according to package directions, drain and rinse under cold water.
- While the pasta cools, whisk together mayonnaise, sour cream, lime juice, minced chipotle peppers, and ½ teaspoon salt to make the dressing.
- In a large bowl combine the cooled pasta, fire-roasted corn, minced garlic, chopped cilantro, and red onion.
- Pour the chipotle lime dressing over the mixture and toss to coat evenly.
- Fold in the crumbled cotija cheese.
- Season with additional salt and pepper if needed.
- Transfer to a serving bowl and garnish with extra cotija, cilantro, jalapeño slices, green onions, or avocado as desired.
- Serve at room temperature or chilled.
Notes
For a lighter version, replace half of the mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Mexican, street corn, pasta salad, cilantro, cotija, chipotle