Ingredients
8 oz elbow or bowtie pasta
4 ears fresh corn, kernels cut off
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup crumbled cotija cheese
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, finely chopped (optional)
1 lime, sliced for garnish
1/2 cup red onion, finely chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
While pasta cooks, bring a pot of water to a boil and add the corn. Blanch for 3-4 minutes, then drain and cut the kernels off the cob.
In a large mixing bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, and salt.
Toss cooked pasta and corn with the dressing until evenly coated.
Stir in cotija cheese, cilantro, jalapeño (if using), and red onion (if using). Chill in the refrigerator for 15-20 minutes to let the flavors meld.
Before serving, garnish with additional chopped cilantro and sliced lime.
Notes
For a halal version, ensure that all ingredients (especially mayonnaise) are certified halal.
This dish can be made in advance and stored in the refrigerator for up to 24 hours.
For a spicy kick, add more jalapeño or a pinch of cayenne pepper to the dressing.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Snacks
- Method: Boiling
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg