Ingredients
Scale
- 6 ounces small whole-wheat pasta (about 2½ cups)
- 1 tablespoon extra-virgin olive oil
- 3 cups fresh corn kernels (from 4 to 5 ears) or thawed frozen corn kernels
- 4 tablespoons crema Mexicana or sour cream
- 4 tablespoons light mayonnaise
- ½ teaspoon grated lime zest
- 1 tablespoon lime juice
- ½ teaspoon salt
- 1 small clove garlic, grated
- 4 tablespoons crumbled cotija cheese, divided
- 2 tablespoons chopped fresh cilantro, divided
- ¼ teaspoon smoked paprika, divided
Instructions
- Cook pasta according to package directions. Drain and spread on a baking sheet to cool.
- Heat oil in a skillet. Add corn and cook until charred, about 6 minutes. Transfer to the baking sheet with the pasta and let cool.
- Mix crema, mayonnaise, lime zest, lime juice, salt, garlic, 2 tablespoons cotija, 1 tablespoon cilantro, and ⅛ teaspoon paprika in a bowl.
- Reserve 2 tablespoons of the crema mixture. Toss the pasta and corn with the remaining crema mixture.
- Transfer to a platter. Drizzle with reserved crema mixture and top with remaining cotija, cilantro, and paprika.
Notes
- Use fresh corn for the best flavor.
- Adjust lime juice and salt to taste.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg