Ingredients
Equipment
Method
- Cook the ditalini pasta al dente and drain.
- Roast corn kernels in a hot skillet for a charred flavor.
- Let the pasta cool slightly after cooking.
- In a bowl, whisk together mayo (or Greek yogurt), lime juice, chili powder, garlic powder, and a pinch of salt for dressing.
- Pour the dressing over the cooled pasta and corn, then toss to coat evenly.
- Add crumbled cotija cheese and chopped cilantro, and gently mix again.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 350mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 4IUVitamin C: 15mgCalcium: 8mgIron: 6mg
Notes
For the best flavor, use fresh lime juice instead of bottled.
Customize the salad by adding diced tomatoes, jalapeños, or black beans for extra protein and flavor.
To prevent sogginess, keep the dressing separate until ready to serve.
This salad can last up to three days in the fridge; add a splash of lime juice or mayo if it dries out.
Transport in a cooler bag to keep it chilled for potlucks or picnics.
Customize the salad by adding diced tomatoes, jalapeños, or black beans for extra protein and flavor.
To prevent sogginess, keep the dressing separate until ready to serve.
This salad can last up to three days in the fridge; add a splash of lime juice or mayo if it dries out.
Transport in a cooler bag to keep it chilled for potlucks or picnics.
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