Mexican Street Corn Fusilli Salad with Chili-Lime Dressing
Equipment
- Large pot
- Skillet
- Mixing bowl
Ingredients
- 8 ounces fusilli pasta
- 2 cups corn kernels
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the fusilli until al dente. Drain, rinse under cold water, and set aside to cool completely.
- Heat a dry skillet over medium-high heat and add the corn kernels. Cook for 4 to 5 minutes, stirring occasionally, until some kernels begin to char. Remove from heat and let cool.
- In a large mixing bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth.
- Add the cooled fusilli, charred corn, and diced red onion to the bowl with the dressing. Toss until everything is evenly coated.
- Sprinkle the chopped cilantro over the salad and gently mix it in. Top with the crumbled cotija cheese just before serving.
Notes
Chill the salad for at least two hours so the pasta absorbs the chili-lime flavors. If it seems dry after refrigeration, stir in an extra teaspoon of lime juice. Fresh corn gives the best char and sweetness, but frozen kernels work if thawed and patted dry first.
Course: Side Dish
Cuisine: Mexican
Equipment: Large pot, Skillet, Mixing bowl
Cuisine: Mexican
Equipment: Large pot, Skillet, Mixing bowl