Ingredients
Scale
- 8 ounces pasta (elbow macaroni or penne)
- 3 tablespoons butter
- 3 cups corn kernels (fresh or frozen)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- Salt and pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Prepare the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Char the Corn: In a large skillet, melt butter over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
- Season the Corn: Stir in chili powder and smoked paprika with the charred corn. Remove from heat and let cool slightly.
- Combine Ingredients: In a large bowl, mix the cooled pasta and corn mixture. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using.
- Final Touches: Toss all ingredients until well combined. Season with salt and pepper to taste.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mexican