Description
A delicious blend of smoky-sweet roasted corn, creamy pasta, and tangy seasonings, perfect for potlucks and gatherings.
Ingredients
- 12 ounces short pasta (rotini, penne, or shells)
- 3 cups fresh or frozen corn kernels (about 4 ears cooked and cut off)
- 1 cup halved cherry tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped cilantro
- 1/2 cup crumbled queso fresco or feta
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil (for roasting corn)
- Optional: sliced jalapeño for heat
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool.
- Roast the corn: Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add corn kernels and cook, stirring occasionally, until lightly charred and fragrant (about 6–8 minutes). Remove from heat and let cool slightly.
- Make the dressing: In a bowl, whisk together mayonnaise, yogurt, lime juice, lime zest, smoked paprika, cumin, salt, and pepper until smooth.
- Toss everything together: In a large bowl, combine cooled pasta, roasted corn, cherry tomatoes, red onion, cilantro, and half the cheese. Pour the dressing over the salad and toss gently to coat. Sprinkle remaining cheese on top and garnish with extra cilantro or jalapeño slices if you like.
Notes
Serve chilled or at room temperature. Can be made ahead for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican