Ingredients
Scale
- 6 ears corn (or 4 ½ to 5 cups frozen/canned corn)
- 8 oz dry pasta (fusilli or farfalle)
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 2 medium jalapeños
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup cotija cheese
Instructions
- Cook corn: Grill or sauté until charred.
- Cook pasta: Boil in salted water until al dente; drain and cool.
- Combine: In a large bowl, mix cooked pasta and corn.
- Make dressing: Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
- Assemble: Toss salad with dressing, jalapeños, red onion, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg