Description
Tired of the same old pasta salad? Try this Mexican street corn version for a fresh new twist! It’s creamy, slightly spicy, and full of texture. The lime and cheese combo is what makes it really stand out.
Ingredients
Scale
- 8 oz rotini noodles
- 2 (15.25 oz) cans corn, well drained
- 1/2 cup cotija cheese, crumbled
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 large jalapeño, diced
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
- Boil the noodles according to package directions until tender. Drain, then run them under cold water to cool quickly.
- While the noodles are cooking, slice the green onions, chop the parsley, and dice the jalapeño.
- In a large bowl, combine the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeño. Toss to mix.
- In a small bowl, stir together the mayonnaise, lime juice, and seasonings.
- Pour the dressing over the pasta mixture and toss until well combined.
- Refrigerate for 1 hour, or until ready to serve.
- Stir again just before serving.
