Ingredients
Scale
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente; drain and cool slightly.
- In a separate pan, melt butter over medium heat; add corn and optional jalapeño; sauté for 5-7 minutes until caramelized.
- In a mixing bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- In a large mixing bowl, combine cooled pasta and corn mixture; pour dressing over and stir gently to coat.
- Fold in cilantro and cotija cheese; adjust seasoning as necessary.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg