Ingredients
Scale
- 2 cups cooked corn kernels (fresh or grilled)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 8 oz (about 2 cups) cooked pasta (penne or rotini)
- 1/2 cup mayonnaise or Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chili powder or smoked paprika
- Salt and pepper to taste
- Jalapeños (optional, for heat)
- Extra shredded cheese or crumbled queso fresco (optional)
- Hot sauce (optional, for spice)
Instructions
- Boil a large pot of salted water and cook the pasta al dente according to package instructions. Drain and rinse with cold water. Set aside.
- If using fresh or grilled corn, cut the kernels off the cob or grill the corn beforehand for smoky flavor.
- In a large bowl, whisk together mayonnaise or Greek yogurt, Parmesan cheese, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Gently toss the cooked pasta with corn, cherry tomatoes, red onion, cilantro, and the dressing. Adjust seasoning as needed, adding additional lime juice or spices.
- Serve immediately or chill for 30 minutes. Garnish with extra cilantro and cheese if desired. Pair with grilled meats or seafood for a complete meal.
Notes
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add extra lime juice or a splash of olive oil before serving leftover for freshness.
- Avoid freezing as the texture of the dressing may change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
