Description
A creamy, smoky, and zesty pasta tossed with roasted corn, cherry tomatoes, and Cotija cheese—street corn meets comfort food!
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 2 cups corn kernels (fresh or frozen)
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ cup Cotija or feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions; drain and set aside.
- In a skillet, sauté corn until lightly charred, about 5 minutes.
- In a large bowl, whisk mayo, sour cream, lime juice, chili powder, salt, and pepper.
- Add cooked pasta, corn, and tomatoes; toss to coat evenly.
- Stir in Cotija cheese and fresh cilantro.
- Adjust seasoning with extra lime or chili for more zing.
- Serve warm or chilled—perfect for summer nights or potlucks!
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- This dish can be made ahead of time and served cold.
- Feel free to substitute with other types of cheese if Cotija is unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg