Description
A vibrant and flavorful summer side dish that combines the sweetness of corn, the creaminess of feta, and the heat of chili powder, all tossed with pasta.
Ingredients
Scale
- 8 oz rotini pasta
- 2 ears fresh corn, grilled and kernels removed
- 1 cup feta cheese, crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt to taste
- 1/4 cup fresh cilantro or parsley, chopped
Instructions
- Boil salted water and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
- Grill or roast the corn until charred, then cut the kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and a pinch of salt.
- Add the drained pasta, corn, feta, and herbs to the bowl and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving, then stir and adjust seasonings if necessary.
Notes
If the pasta absorbs too much dressing while chilling, add a splash of lime juice or mayonnaise before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, summer side dish, elote salad, vegetarian, grilled corn
