Description
A creamy pasta salad featuring corn, cotija cheese, and a zesty dressing.
Ingredients
- 1 pound pasta
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cooked corn, fresh or frozen
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 4 ounces cotija cheese, crumbled
Instructions
- Cook pasta according to package directions; drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, salt, and pepper.
- Add cooked pasta, corn, red bell pepper, red onion, and cotija cheese to the dressing.
- Toss to combine everything evenly.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a smoky flavor, grill the corn before adding it to the salad.
- Adjust chili powder to your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican