Ingredients
Main Ingredients
- 2 cups cooked pasta
- 1 1/2 cups corn (grilled or canned)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija or feta cheese, crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down and prevent sticking.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and paprika until smooth and evenly combined.
- Combine Ingredients: Add the cooked pasta, corn, crumbled cotija or feta cheese, and chopped cilantro to the bowl with the dressing.
- Toss Salad: Gently toss all ingredients together until the pasta and corn are evenly coated with the creamy chili dressing.
- Season: Taste and season the salad with salt and freshly ground black pepper according to your preference.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- Grill the corn for about 10-15 minutes, turning occasionally, to add a smoky flavor that enhances the salad.
- Adjust the chili powder and paprika amounts to increase or reduce the spice level based on your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
