Creamy, Spicy, Citrusy Corn Pasta Salad
Serves 8
25 mins prep
12 mins cook
37 mins total
This pasta salad is highlighted as the perfect dish for Memorial Day Weekend, praised for its surprisingly good outcome and its creamy, spicy, and citrusy dressing. It's presented as an ideal summertime recipe.
0 servings
Cook pasta according to package directions. Drain the pasta and drizzle with olive oil in the strainer to prevent sticking while it cools. Prepare the dressing by combining sour cream (or Greek yogurt), mayo, chili powder, garlic powder, olive oil, cayenne, salt, pepper, lime zest, and lime juice in a bowl. Whisk everything together until well combined and set aside. Thaw the frozen roasted corn by placing it in a strainer and running warm water over it. Add approximately 2.5 cups of the thawed corn to the cooled pasta, reserving a small amount for topping. Add 1/2 cup of cotija cheese to the pasta, saving the remaining for topping. Mix in 1/3 cup of fresh cilantro, also reserving some for topping. Pour about 3/4 of the prepared dressing over the pasta mixture and mix well. Reserve the remaining dressing, as you may want to add more later if the pasta absorbs it. Finally, top your pasta salad with the reserved corn, cotija cheese, and cilantro, and sprinkle with Tajin before serving. Enjoy!
