Description
A refreshing creamy corn and pasta salad that’s perfect for summer gatherings.
Ingredients
Scale
- 6–7 oz rotini pasta
- 3 oz cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons olive oil (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional)
- salt and pepper to taste
- 2–3 tablespoons chopped cilantro
- 12 oz corn kernels (about 1 1/2–2 cups, frozen grilled corn)
- 1/3 cup Cojita cheese
Instructions
- Cook the pasta in accordance with the instructions on the package. Remove the pasta from the pot, rinse it with cold water, and drain well.
- Combine the sour cream (or plain Greek yogurt), cream cheese, lime juice, olive oil, cilantro, and spices in a large bowl or serving dish. Stir to combine.
- Fold in the pasta, corn, and Cojita cheese.
- Chill for 1 hour or serve immediately. It’s okay if it looks a little extra creamy when you first mix it. A lot of the dressing will penetrate into the pasta, so you’ll get amazing flavor, but you may lose some of the texture. If it looks a little dry after chilling, stir in a bit of sour cream, or even a splash of milk or lime juice to freshen it up.
Notes
- The dish can be made a few hours in advance.
- Feel free to customize the ingredients with your favorite vegetables or add-ins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg