Print
Ingredients
Scale
- 1 pound pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- Optional: 1/4 cup finely chopped red onion
- Optional: 1/4 cup diced jalapeño
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cumin, and garlic powder.
- Add cooked pasta, corn kernels, cilantro, red onion (if using), and jalapeño (if using) to the bowl.
- Stir to combine all ingredients well.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a spicier salad, add more chili powder or jalapeño.
- If cotija cheese is unavailable, feta cheese can be substituted.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pasta)
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: approx. 350
- Sugar: approx. 6g
- Sodium: approx. 400mg
- Fat: approx. 18g
- Saturated Fat: approx. 4g
- Unsaturated Fat: approx. 14g
- Trans Fat: 0g
- Carbohydrates: approx. 38g
- Fiber: approx. 3g
- Protein: approx. 8g
- Cholesterol: approx. 20mg