Description
A vibrant and refreshing pasta salad that combines grilled sweet corn, creamy dressing, and a medley of flavors to celebrate summer gatherings.
Ingredients
- ½ pound radiatori pasta (or another pasta shape)
- 6 ears grilled sweet corn (kernels cut off)
- ¾ cup mayo
- ½ cup feta cheese (crumbled)
- ⅓ cup red onion (diced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup cotija cheese (crumbled, more, if desired)
- 2 tablespoons garlic (minced)
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the ½ pound of radiatori pasta according to package instructions until al dente.
- Rinse the cooked pasta under cold water to cool it down.
- Drain the pasta and place it in a large bowl.
- Grill the 6 ears of sweet corn until charred, let them cool slightly, and cut the kernels off the cobs.
- Add the corn kernels to the bowl with the pasta along with the remaining ingredients.
- Stir the ingredients well to combine.
- Taste the salad and adjust any ingredient to your preference.
- Serve immediately, garnishing with fresh cilantro, red onion, cotija cheese, and lime wedges.
Notes
Chilling the salad for an hour before serving enhances the flavors. Experiment with toppings like avocado or diced jalapeños for added flavor.
