Description
Experience the delightful fusion of Mexican street food and classic pasta salad with this easy-to-follow recipe.
Ingredients
- 8 ounces pasta (elbow macaroni or penne)
- 3 tablespoons butter
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large skillet, melt butter over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
3. Stir in chili powder and smoked paprika with the charred corn. Remove from heat and let cool slightly.
4. In a large bowl, mix the cooled pasta and corn mixture. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using.
5. Toss all ingredients until well combined. Season with salt and pepper to taste.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Storage Solutions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a quick stir and add a splash of lime juice to refresh the flavors. If the salad seems dry, mix in a small amount of mayonnaise to restore its creamy texture.
Nutrition
- Serving Size: 1 serving