Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 cups fresh corn kernels (or frozen)
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/2 cup crumbled cotija cheese (or feta)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Grill fresh corn over medium heat until charred or cook frozen corn per package instructions.
- Chop the bell pepper and onion; rinse and chop cilantro.
- In a large bowl, mix mayonnaise and lime juice until smooth; season with salt and pepper.
- Add cooled pasta, corn, bell pepper, onion, and cilantro to the dressing; toss gently to combine.
- Serve topped with crumbled cheese after chilling in the refrigerator for at least 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 300
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg