Description
A vibrant pasta salad featuring roasted corn, creamy cotija cheese, and a zingy chili-lime dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 cups Roasted Corn
- 8 oz Pasta (medium shell or rotini)
- 1 cup Cotija Cheese, crumbled
- Juice of 2 Limes
- 1 Jalapeño, finely chopped
- 1/2 cup Chili-Lime Dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once cooked, drain it using a colander and let it cool completely.
- Combine Ingredients: In a large mixing bowl, combine the roasted corn, cooled pasta, crumbled cotija cheese, and finely chopped jalapeño. Squeeze fresh lime juice over the mixture to brighten the flavors.
- Dress It Up: Drizzle your chili-lime dressing over the pasta salad. Gently mix everything together until well combined, ensuring each ingredient is coated in that delicious dressing.
- Chill Out: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 30 minutes to meld the flavors.
- Serve & Enjoy: After chilling, give the salad a quick stir. Serve as a side dish at BBQs, picnics, or even simple weeknight dinners.
Notes
For optimal taste, aim to consume the salad within two days. Customize with black beans or bell peppers if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pasta salad, summer recipe, vegetarian, street corn, side dish